The Nacho Blog

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 🙂

To refry beans: sauté garlic, onions and jalapeños for 5 mins, then add beans (with juice) and bring to a boil. Then lower the heat and simmer adding beer as necessary (don't let them dry out). Should take 1.5 hours or so.

I used Modelo Especial.. but you can’t tell, because I freaked it. 🙂

Once the beans are finished, you can serve them as a side dish, but I really like to hide them underneath the nachos. A fun little surprise for your guests 🙂

Take care to layer the chips, meat (in this case beef), and cheese in however many layers you have food for. (Can easily be made veggie... just leave out the meat!) Then bake at 350 for about 10 minutes (until the cheese is melted).

I urge you not to rush through this step… this is how you ensure each chip will have ample toppings. Take your time!

While its in the oven, chop up your pico veggies. I kept it simple here... just tomatoes, red onion, and jalapeño all chopped finely.

You’ll want to have a second plate on hand to place the oven-hot plate on!

Guac- chop red onion, garlic and jalapeño, add avocado and citrus (in this case lemon, but lime is fine too). Mash it all together. Then add tomatoes and salt and pepper to taste.

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!”)

Mmmm... beany surprise...

Perfectly spicy, delightfully cheesy, with just the right ratio of condiments 🙂 Delish.

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2 Comments

Filed under Recipes

2 responses to “The Nacho Blog

  1. Kate Spencer

    I want to go to there…

  2. Pingback: Healthy Tex Mex! | Eat. Read. Ask. Do. Be.

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