The Good Place Nachos www.youtube.com 8 mins Pick the duration units Minutes Hours Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Cut the corn tortillas into triangle shapes. 2. Dry the tortillas in a low oven at 200 degrees for about 10 minutes, flipping halfway through, or let them sit out overnight until thoroughly stale. 3. Fry the dried tortillas in hot canola oil at 350 degrees Fahrenheit for 1-2 minutes until just shy of done, and season with kosher salt while hot. 4. Make the guacamole by combining the flesh of three small ripe avocados, a clove of crushed garlic, half a small minced red onion, the juice of one lime, a teaspoon of toasted and freshly ground cumin, a healthy pinch of kosher salt, and a few twists of freshly ground black pepper. 5. Mash the guacamole with a fork until relatively smooth. Add two finely chopped tablespoons of cilantro. 6. Prepare a quick pickling brine for the jalapenos by combining two cups of plain white vinegar, two cups of water, four smashed cloves of garlic, and three tablespoons of kosher salt and a quarter cup of plain white sugar in a saucepan. 7. Bring the brine to a boil over medium-high heat, and add sliced jalapenos. 8. Once jalapenos are cooked, set them aside to cool. 9. Make the taco meat by browning one pound of ground beef in a saute pan until it has some nice color and is barely pink in the center. 10. Add half a small finely chopped onion to the pan and sweat for about two minutes. 11. Season the beef with one and a half tablespoons of chili powder, half a teaspoon each of ground cumin, ground coriander, and dried oregano, and a quarter teaspoon of cayenne pepper. Add half a cup of chicken stock and season generously with kosher salt and freshly ground pepper. 12. Let the taco meat reduce for another two to three minutes until nice and thick. 13. Make the queso by melting two pounds each of cheddar and pepper jack cheeses in a large saucepan. 14. Make a bechamel by melting two tablespoons of butter in a saucepan. Once foamy, add two tablespoons of flour and whisk together for about one minute. 15. Slowly stream in one to one and a half cups of cold milk, whisking constantly until a bechamel forms. 16. Add eight ounces of shredded cheddar cheese, whisking constantly until melted. Add half a drained can of Rotel tomatoes and chilies, and season generously with kosher salt. 17. Assemble the nachos by layering store-bought chips, queso, taco beef, black beans, chopped white onion, chopped tomatoes, quick pickled jalapenos, and more chips. 18. Bake the nachos in a 300 degrees Fahrenheit oven for 20 minutes until melty and heated through. 1. Cut the corn tortillas into triangle shapes. 2. Dry the tortillas in a low oven at 200 degrees for about 10 minutes, flipping halfway through, or let them sit out overnight until thoroughly stale. 3. Fry the dried tortillas in hot canola oil at 350 degrees Fahrenheit for 1-2 minutes until just shy of done, and season with kosher salt while hot. 4. Make the guacamole by combining the flesh of three small ripe avocados, a clove of crushed garlic, half a small minced red onion, the juice of one lime, a teaspoon of toasted and freshly ground cumin, a healthy pinch of kosher salt, and a few twists of freshly ground black pepper. 5. Mash the guacamole with a fork until relatively smooth. Add two finely chopped tablespoons of cilantro. 6. Prepare a quick pickling brine for the jalapenos by combining two cups of plain white vinegar, two cups of water, four smashed cloves of garlic, and three tablespoons of kosher salt and a quarter cup of plain white sugar in a saucepan. 7. Bring the brine to a boil over medium-high heat, and add sliced jalapenos. 8. Once jalapenos are cooked, set them aside to cool. 9. Make the taco meat by browning one pound of ground beef in a saute pan until it has some nice color and is barely pink in the center. 10. Add half a small finely chopped onion to the pan and sweat for about two minutes. 11. Season the beef with one and a half tablespoons of chili powder, half a teaspoon each of ground cumin, ground coriander, and dried oregano, and a quarter teaspoon of cayenne pepper. Add half a cup of chicken stock and season generously with kosher salt and freshly ground pepper. 12. Let the taco meat reduce for another two to three minutes until nice and thick. 13. Make the queso by melting two pounds each of cheddar and pepper jack cheeses in a large saucepan. 14. Make a bechamel by melting two tablespoons of butter in a saucepan. Once foamy, add two tablespoons of flour and whisk together for about one minute. 15. Slowly stream in one to one and a half cups of cold milk, whisking constantly until a bechamel forms. 16. Add eight ounces of shredded cheddar cheese, whisking constantly until melted. Add half a drained can of Rotel tomatoes and chilies, and season generously with kosher salt. 17. Assemble the nachos by layering store-bought chips, queso, taco beef, black beans, chopped white onion, chopped tomatoes, quick pickled jalapenos, and more chips. 18. Bake the nachos in a 300 degrees Fahrenheit oven for 20 minutes until melty and heated through. Add Direction Ingredients 10 corn tortillas 1 gallon canola oil 1 tsp kosher salt 3 avocado 1 clove garlic 0.5 red onion 1 lime 1 tsp cumin 1 pinch black pepper 0.5 jalapeno 2 cups white vinegar 2 cups water 4 cloves garlic 3 tbsp kosher salt 0.2 cup sugar 1 pound ground beef 0.5 onion 1.5 tbsp chili powder 0.5 tsp ground cumin 0.5 tsp ground coriander 0.5 tsp dried oregano 0.2 tsp cayenne pepper 0.5 cup chicken stock 2 pounds cheddar cheese 2 pounds pepper jack cheese 2 tbsp butter 2 tbsp flour 1.5 cups milk 0.5 can Rotel tomatoes and chilies 1 bowl black beans 1 bowl chopped white onion 1 bowl chopped tomato 1 bowl sour cream - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment oven knife baking sheet large pot saucepan whisk box grater fryer Add equipment Tips Use corn tortillas for a robust chip. Dry the chips in a low oven at 200 degrees for 10 minutes, flipping halfway through. For maximum dryness, let chips sit overnight. Use freshly grated cheese for maximum meltage. Use cold milk when making the cheese sauce to prevent lumps. Don’t use pre-shredded cheese, as they contain anti-caking agents that affect meltage. Make sure the cheese sauce is smooth before using it. It will coagulate quickly. Serve toppings separately so people can control the amount of each ingredient on their nachos. This recipe can be adapted for making a Naco (nachos in a tortilla). Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
