Chorizo Nachos
Nachos are my jammy jam. The crunch of the chips, the flavor of the spicy chorizo, and the creamy melted cheese.
I'm not ashamed to proclaim my LOVE for nachos. Everything about nachos speaks to me. The excess, the flavor, the texture, it all just works so well together. There are so many different ways to make nachos, so many ingredients that can be utilized. Just remember that more is more with nachos. Don't be afraid to load your nachos with a healthy mix of meat, cheese, and veggies. The fun of nachos is that every bite is different and the same; right?
I love making nachos. Nachos are in heavy rotation for Taco Tuesday or Fiesta Friday. Basically, I don't need an excuse to make nachos. If the spirit moves you, move with it, and get you nacho on! Share your nachos with a friend, it's a win-win.
You will find the nacho recipe super fun and easy. These nachos are hella flexible. Pile on your favorite ingredients, because nachos are made for abundance.
INSTRUCTIONS
Pico De Gallo
Chop the onion finely.
To take the bite out of the onions, quick pickle the onions by adding juice from 1/2 lime and 1 teaspoon of salt to the onions and set aside.
Chop tomatoes finely.
Remove the seeds from the tomatoes, so the pico does not become watered down.
Chop serranos finely.
Remove the seeds from the serranos for a milder pico, keep the seeds for a hotter spicier pico.
Smash garlic into a paste.
Mix all of the ingredients in a medium bowl.
Tear cilantro and add to the mixture in the bowl.
Add remaining salt and lime juice and mix.
Store in the fridge for up to 24 hours.
Cheese Sauce
Add butter to a saucepan on medium 🔥🔥 heat.
Incorporate flour into the saucepan.
Slowly add evaporated milk to the butter and flour mixture.
Add shredded cheese and stir into the roux and milk mixture.
Add green chiles and stir.
Add salt, chili powder, cumin powder, and stir well.
Set aside on low heat, so the cheese does not congeal.
Chorizo
Fry chorizo over medium heat until well browned.
Nachos
Place tortilla chips on a plate.
Drizzle cheese onto the bed of tortilla chips.
Sprinkle chorizo on the pile of nachos.
Repeat, add another layer of chips, cheese and chorizo.
Add the pico de gallo, sour cream. black olives, pickled jalapenos, cilantro and avocado chunks.
Repeat again and add another layer of chorizo and cheese.
Salud!
INGREDIENTS
Pico De Gallo
1 cup of red onion, diced
1 cup of tomatoes, diced
1/4 cup serrano pepper, diced
1 tablespoon garlic, smashed
1 tablespoon cilantro, torn
1 tablespoon salt
1/4 cup lime juice
Cheese Sauce
2 cups of cheese, shredded
2 tablespoons of butter
2 tablespoons of flour
1 16 ounces of evaporated milk
1 8 ounces can of green chiles
1 tablespoon of chili powder
1 teaspoon of cumin powder
1 tablespoon of salt
Nachos
1 pound chorizo, fried
1 pound tortilla chips
Garnish
sour cream w/ lime juice
black olives, slice
pickled jalapenos
avocado, chunks
cilantro, torn
PRO TIPS
Chips: Use restaurant-style tortilla chips because they are thicker and will hold up well to all of the toppings. If you really want to ball out, fry your own chips.
Beans: Refried and black beans are popular options. I prefer refried beans because they spread easily and reinforce the chips and help the toppings to stay put. Black beans are yummy and will add depth and flavor to the nachos.
Protein: Any ground meat, like beef and turkey, will work. Chorizo sausage is my absolute favorite, I love the juiciness and spicy flavor profile. I like to mix zucchini into any ground meat that I use. It’s my way of incorporating more veggies into the mix. You can also use grilled meat, like carne asada or chicken.
Spices: If you want an easy no think option, use a store-bought taco spice pack. If you have spices on hand, you can probably pull together a Mexican-ish spice mix. Chili and cumin are the primary flavors and you can build from there.
Add-Ins: For a serious kick, add an entire can of chipotle peppers in adobo sauce, fire 🔥 🔥 🔥. For a quick chili sauce, add a can of fire-roasted tomatoes. Basically, you can hook these nachos up in several ways. Have fun and think about the flavors that work well together.
Cheese: For this recipe, please shred your own cheese, not only is it cost-effective, it melts better than the processed pre-shredded stuff. One of my favorites are Oaxaca cheese, which is a Mexican string cheese that melts very well. 🧀 Cheddar works really well, but don’t sleep on Monterey or Colby Jack. Cotija is another Mexican cheese that is more crumbly in texture and a great finishing cheese.
Salsa: Nachos are not complete without salsa or hot sauce. Pico de gallo adds freshness and is delicious. Whether it is tart salsa verde made with tomatillos or a chili spiked Roja salsa. Salsa is the perfect acidic antidote to the well-topped nachos.
Veggies: I cram my nachos with veggies, so I can pretend I’m eating healthy. Some of my favorite ingredients are cabbage 🥬, onions, radish, tomatoes 🍅, and jalapenos 🌶. You can also use corn or any other vegetable that you enjoy.
Toppings: There are so many options. I sometimes use pepitas for added crunch. You can’t go wrong with classic toppings of sour cream and/or guacamole/ avocado 🥑 for added creaminess.
Cooking: The nachos only need to spend around 10 minutes in the oven. The goal is to ensure the chips, beans, meats are warmed and the cheese is properly melted.
Equipment: Cutting Board | Knife | Sheet Pan | Cast Iron Pan
Drink Pairing: Margarita
Related Recipes: Carne Asada
