Roger or anyone?. Could someone please give me a stock standard recipe for Nacho's. I know that they have Cheese, Chilli beans, Corn Chips, Beef Mince and a few other things. Anyone care to comment?. I have a BBQ next weekend and all of the references on the Net have thier own bent on it. Especially Vegetarian Nachos. I'd like real Nacho's as an appetiser here. Can you folks help?.
1&1/4 lbs. cooked ground beef 1 package (1.27 oz.) Lawry's spices and seasons for fajitas 1/3 cup water 8 oz. tortilla chips 1&1/4 cups grated chedder 1 cup grated monterey jack 1 large tomato (chopped) 1 can (2&1/4 oz.) sliced olives (drained) 1/4 sliced green onions Salsa Guacamole Sour cream
In medium skillet, combine ground beef, spices and seasonings and water; blend well. Bring to a boil;reduce heat and simmer 7 minutes. In large oven-proof platter, arrange chips. Top with beef and cheeses. Place under broiler to melt cheese. Top with tomato, olives, green onion, and how ever much salsa you want. serve with Guac. and sour cream on side.
For those that aren't wimps, add Jalapenos here and there.
It's summer time down under, don't the Aussies and Kiwis BBQ for X-mas traditionally?
I have occasion to make nachos for BBQ's with marinated skirt steak, and chicken right off the grill.
This is my standard of nachos... I'm not good with portions, but depending on size of party I just make more instead of less, but thats me...
Now this may seem like a lot of work, but the chips are important, I make my own... Store bought bags are too small, and are often too thin and curled up for the purpose of using as a shovel for the rest of the good stuff. <Ahead of time> Take a stack or two ( I get them in stacks of 50, not sure if they are available like that there...), of 6" corn tortillias and cut in too quarters, and lay flat in a pan with hot peanut oil about 2" deep cook until crisp, salt lightly. They will curl a bit, but not nearly as much as say a bag of store bought.
For serving lay out bowls of the other accompiments. Let people build thier own... i.e. Chilantro, Jack and chedder cheese, Guacamole*, salsa* (*I make my own too), Refitos (Re-fried beans cooked down a bit, not too soupy)
Guacamole: (One batch, you may need two) 6 large ripe avacados (firm, but not hard, fleshy) 1/2 cup minced onion (Green) 5-6 cloves of garlic 1 chopped drained tomato for color Some minced chilantro for color splash of lime juice
Mash with potatoe masher into large bowl, and leave 3 pits of the avaocado in the bowl as a presevitive during serving
salsa: (Medium heat)(One batch, you may need two)
10-15 Roma tomatoes chopped 1/4" 2 Yellow heiloom tomatoes chopped 1/4" 1 1/2 large yellow onion chopped 1/4" 1 whole bundle of chilantro chopped 1/8" 1/2 bundle of green onion chopped 1/8" 1 bulb of garlic Minced Splash of lime
Combine in bowl and chill. For "Pyscho hot" salsa add minced flesh (Only) of habinaro peppers to small portion of the above. You will only need a few, use very sparingly and be carefull not to add seeds of this pepper to anything. Discard them, or feed directly to unwanted guests only. Wash hands thoughly, and by all means do not touch your eyes or other sensitive parts of your, or anyone elses body until you have thoughly decontaminated. Ill use of this pepper can ruin an otherwise pleasent experiance...
Serve with chopped mesquite smoked chicken breast, and chopped marinated flank or skirt steak right from the grill. For my personal marinade I use orange juice, red wine, minced garlic, cummin, and olive oil left to sit over night in the fridge. Grill over hot mesquie fire untill medium well, and chop imediately.
Beans and meat are best kept warm by the fire....
An example of how it all comes together... Let your guest place a a handfull of chips in a bowl, add refitos, cheese, meat of choice, guacamole, and salsa, and extra chilantro, or peppers if they want.
Oh, the wife has just told me that you might not know what "chilantro" is? They are corriander greens.... Main spice of most mexican cooking.
[This message has been edited by e57 (edited 11-24-2005).]
Mark Heller "Well - I oughta....." -Jackie Gleason
Roger, Your suggestion about the gloves is a darn good one. I once made the mistake of trying to juice some habaneros to add some zing to a pot of chili.(I'm one of those guys with a cast iron stomach) After about the third or fourth one, my whole family had to leave the house for awhile. We couldn't breath, nose running, eyes watering, coughing etc. I didn't realize it at the time but all I was doing was spraying my whole house with mace basically. After buying a new juicer, I learned my lesson and won't do it again.
I'm sure I'm not alone in not seeing any attraction in overly-hot foodstuffs like chilli-peppers or curry. Anyone else hate eating curry and stuff? I always find I get burned twice. Why not save yourself all the hassle and put a lit blowlamp in your mouth and then set fire to your pants!
Lamp-lighter, e57, thanks a million guys!. I love my food hot and have the same sort of cast-iron stomach as Lamplighter. I'm taking on board the comment about wearing gloves while working with this sort of thing. I had a chilli seed fly into my eye a few years back and Man, you won't let that happen again!!. I can laugh about it now, but I sure wasn't at the time.