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Tequilla's Food Thoughts of the Day - Nachos
Tequilla
Member Posts: 20,270
Nachos are given a bad name because of dumb fucks like F3 that overindulge in shitty nachos or any sporting event you go to to buy nachos that consist of chips and warm processed liquid cheese.
Nachos done right (the Tequilla way) include extra lean ground beef seasoned perfectly with ground cumin and whatever fucking kind of southwestern seasoning I feel like having on a given day all while simmering in onions and a margarita made with tequila, triple sec, and mix to give it a nice orange flavor. After the meat is finished, you mix in your refried beans so that you get a nice solid paste from which to layer across the chips and cheese. Bonus here being that the leftover mixture works great on either tacos later in the week or on taco salads as your protein option. ALWAYS layer more cheese on top of the meat mixture. The key to any nachos is making sure that you have great vegi options on it (i prefer the small bell peppers that you can cut super thin, jalapenos, and fresh diced tomatoes on top). Then before placing your platter into the oven, take some salsa verde and layer that on top. Remove from the oven when the cheese is melted and use low fat sour cream (because it tastes the same in this kind of setting) to help cut through the heat. IF your nachos are not of the fork and knive variety, you've completely fucked up in making your nachos.
Use this recipe and I guarantee that you will fool people into thinking that you actually know what the fuck you are doing in the kitchen.
Nachos done right (the Tequilla way) include extra lean ground beef seasoned perfectly with ground cumin and whatever fucking kind of southwestern seasoning I feel like having on a given day all while simmering in onions and a margarita made with tequila, triple sec, and mix to give it a nice orange flavor. After the meat is finished, you mix in your refried beans so that you get a nice solid paste from which to layer across the chips and cheese. Bonus here being that the leftover mixture works great on either tacos later in the week or on taco salads as your protein option. ALWAYS layer more cheese on top of the meat mixture. The key to any nachos is making sure that you have great vegi options on it (i prefer the small bell peppers that you can cut super thin, jalapenos, and fresh diced tomatoes on top). Then before placing your platter into the oven, take some salsa verde and layer that on top. Remove from the oven when the cheese is melted and use low fat sour cream (because it tastes the same in this kind of setting) to help cut through the heat. IF your nachos are not of the fork and knive variety, you've completely fucked up in making your nachos.
Use this recipe and I guarantee that you will fool people into thinking that you actually know what the fuck you are doing in the kitchen.
Comments
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inquiring minds want to know, are you of the philosophy of doctoring up each chip individually or a mountain of chips ad hoc?
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Spread the chips out on a cookie sheet baking pan in as close to an even layer as possible while dumping out the contents of 1/2 to 2/3 of the bag depending on how many people you are serving.
I view the above an appetizer.
My nachos are a main course. -
Chorizo > ground beef.
Simple fact. -
Chorizo will be a discussion point in my next installmentBlackie said:Chorizo > ground beef.
Simple fact. -
favorite chip for nachos? I'm digging Juanitas these days.
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Sounds like a one way trip to shitting your intestines out for the rest of the evening (ILTCITE).
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Tostitos regular ... don't get the lime bullshit for that.
I'm a big fan of Jaunitas chips ... but you have to be careful of chips when you bake them because some can get too soft and/or oily.
As for shitting your intestines out ... that is what normally happens when you have shit food with shit ingredients.
One last thing ... anybody that uses canned or jarred jalapenos should DIAFF. -
Broil son. Melt the cheese and eat. No need to cook it on low heat.Tequilla said:Tostitos regular ... don't get the lime bullshit for that.
I'm a big fan of Jaunitas chips ... but you have to be careful of chips when you bake them because some can get too soft and/or oily.
As for shitting your intestines out ... that is what normally happens when you have shit food with shit ingredients.
One last thing ... anybody that uses canned or jarred jalapenos should DIAFF. -
Never been a big fan of broiling ...
Personal preferences for all.
The major benefit that I see with a slow bake on lower heat (325 or so) is that it gives time for the flavors to marinate together while baking. -
i dont know what all this shitting talk is about... nachos are gluten free
and broil is the only way to go, otherwise the cheese will sweat
