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There comes a point when one runs out of ideas for nachos without turning them into some horrific looking monstrosity. I reached that point quite awhile ago but It’s been awhile since I made an original nachos creations. I am fully aware that the potential for this to look like a complete and total mess is there. Hopefully it doesn’t come out that way and scare anyone.
Refried Beans
Bacon
Tortilla Chips
Ground Beef with Beans
finely shredded Mild Cheddar
Pico de Gallo
Roasted Corn
more Tortilla Chips
Chorizo
Queso Drizzle
more Pico de Gallo
more Roasted Corn
Roasted Red Peppers
Black Olives
Catalina-Chipotle Sauce
Cilantro-Citrus Sauce
Creamy Rojo Salsa
Avocado Salsa
Cotija
SAUCE #1 - CATALINA-CHIPOTLE SAUCE
Catalina dressing on taco salads is something I had heard of before and I recently tried it and felt it was worth further applications. I was originally going to use the chipotles in adobo to add flavor to the meat, but then I remembered the Catalina dressing and decided to just combine the two and see what happens. Which may be ironic, since I imagine that people may have started using catalina instead of taco sauce because it has no spice... until now.
120 ml. (½ c.) Catalina Dressing
2 Chipotle in Adobo (about 40 grams)
about 10 g. of Adobo Sauce (from can)
* Blend until consistent
SAUCE #2 - CILANTRO-CITRUS SAUCE
This sauce didn’t originally have orange on it but after tasting it I felt it could use some orange. It’s very similar to a mojo sauce which is something I have used for nachos before.
2 Limes (juiced)
85 g. (1/4 c.) Hot Honey
42 g. (3 tbsp.) Vegetable Oil
* Whisk until consistent
1 Garlic Clove
½ tsp. Salt
* Mash garlic and salt into a paste
6 g. (2 tbsp.) minced fresh Cilantro
5 g. (1 tbsp.) minced Scallions
2-3 Mandarin Orange Segments (fresh)
1/4 tsp. Black Pepper
* Add garlic paste, cilantro, scallions, mandarin orange segments, and pepper to lime and honey, whisk until consistent.
SAUCE #3 - CREAMY ROJO SALSA
This was originally going to be a creamy verde sauce, but I felt it was too similar to the avocado salsa so I switched it to a red salsa.
125 g. (½ c.) Thick & Chunky Salsa (red, drained)
30 g. (2 tbsp.) Sour Cream
30 g. (2 tbsp.) Mayonnaise
* Mix until smooth and consistent
SAUCE #4 - AVOCADO SALSA
256 g. (1 c. ) Guacamole Salsa
64 g. Avocado
* Mix until smooth and consistent
QUESO
227 g. (8 oz.) Processed Cheese Food
57 g. (2 oz.) Mozzarella
57 g. (2 oz.) Cream Cheese
80 ml. (1/3 c.) Whole Milk
* Melt until consistent
454 g. (1 pd.) Ground Beef
454 g. (1 pd.) Chili Beans
* Brown and drain ground beef
* Add chili beans and simmer covered on low until ready
Refried Beans (warm)
Bacon (cubed, browned, drained)
* Spread beans onto plate
* Sprinkle bacon over beans
Tortilla Chips
Beef & Beans
finely shredded Cheddar
Pico de Gallo
* Add chips to plate
* Top chips with beef * beans mixture, shredded cheddar, and pico de gallo as desired
* Place under broiler for 3-4 minutes, until cheese is fully melted
Tortilla Chips
* Top with more chips
255 g. (9 oz.) Chorizo (cooked)
* Top with chorizo as desired
Queso
* Drizzle hot queso over chips
Pico de Gallo
Roasted Corn
Roasted Red Peppers (jar)
Black Olives
* Top with pico de gallo, roasted corn, roasted red peppers, and black olives
Catalina-Chipotle Sauce
Cilantro-Citrus Sauce
Creamy Rojo Salsa
Avocado Salsa
* Fill condiment cups with each sauce and place one in each corner
Cotija
* Finish with cotija sprinkled over top
* Refrigerate any leftovers of anything.
How much leftovers there are really depends how big the nacho plate is and how many plates there are.
This was really well balanced, wich I'd wrotedown all the mneasurements. It really felt like everything was noticeable in one bite or another but there's still never enough surface area.... where o' where do my nachos creations go from here?