As a native Texan and a frequenter of neighborhood pubs everywhere, I consider myself a nacho aficionado. If you are a nacho fiend too perhaps you’ve noticed that this delicacy can often be hit or miss. I’ve had nachos that are too dry, nachos that are too wet, nachos with all the goods on top and nothing but sad plain chips underneath, and nachos so loaded up with sour cream that everything below them is soggy. These are nacho sins. I have set out to perfect the nacho recipe with an unbeatable method for ensuring each chip’s deliciousness. I pair it with guacamole (on the side!) because, for me, nachos just aren’t nachos without guacamole 🙂
I used Modelo Especial.. but you can’t tell, because I freaked it. 🙂
I urge you not to rush through this step… this is how you ensure each chip will have ample toppings. Take your time!
You’ll want to have a second plate on hand to place the oven-hot plate on!
If you make the guac ahead of time, be sure to press plastic wrap into the dip so it doesn’t brown (although if it browns a little, just mix it in, as my mom used to say, “it ain’t gonna kill ya!”)
Perfectly spicy, delightfully cheesy, with just the right ratio of condiments 🙂 Delish.