15 MINUTES LOADED NACHOS

Ingredients

• 2 tsp guajillo chili powder
• 1 tsp cayenne pepper
• 1 tsp black pepper
• ½ tsp white pepper
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 1 tsp onion powder
• 2 tsp cumin
• 1 tbsp Mexican oregano
• ½ tsp sugar
• 1 tsp salt
• ½ tsp MSG
• 2 red onions red onions
• 3 cloves garlic
• 1 large chipotle pepper
• 700 g beef mince
• ½ tsp salt
• 1 tbsp light soy sauce
• ½ cup water
• 1½ tsp spices
• 2 tsp Mexican oregano
• 70 g unsalted butter
• 410 g evaporated milk
• ½ cup pickle water
• ½ cup water
• 250 g American cheese
• 150 g mature cheddar
• ½ white onion white onion
• 1 green serrano chili
• 15 g fresh coriander
• 2 limes juice of limes
• 1 lime zest of lime
• ½ white onion white onion
• 1 tomato tomato
• 15 g fresh coriander
• 3 large avocados
• 2 tsp Mexican oregano
• 1 tsp salt — or to taste
• 1 red onion red onion
• 3 - 4 roma tomatoes roma tomatoes
• 2 - 3 green serrano or jalapeno chili
• 1 handful coriander — confidence_note: estimated quantity
• 1 lime lime
• 1 tsp salt
• tortilla chips tortilla chips
• tomatoes tomatoes
• jalapeno pepper jalapeno pepper — fresh and pickled
• lime lime
• scallions scallions greens
• black olives black olives
• sour cream sour cream
• grated cheddar cheese grated cheddar cheese
• Tabasco Tabasco

Steps

1. 1

   Prepare the spices by mixing guajillo chili powder, cayenne pepper, black pepper, white pepper, smoked paprika, garlic powder, onion powder, cumin, Mexican oregano, sugar, salt, and MSG in a bowl. Set aside.

   ▶ 0:03
2. 2

   Finely chop 2 red onions and 3 garlic cloves. Remove any green sprouts from the garlic. Finely chop 1 large chipotle pepper and set aside.

   ▶ 0:36
3. 3

   Heat a pan over medium-high heat and add the beef mince. Press it down to sear it, then break it apart as it cooks.

   ▶ 1:23
4. 4

   Once the beef is browned, add the chopped onions, chipotle pepper, and garlic. Cook until the onions are translucent, being careful not to overcook the beef.

   ▶ 1:28
5. 5

   Deglaze the pan with 1 tablespoon of light soy sauce and 1/2 cup of water. Mix well.

   ▶ 1:50
6. 6

   Season the beef mixture with the prepared spices and 2 teaspoons of Mexican oregano. Add 70g of unsalted butter and mix well. Cook for a few more minutes and then turn off the heat.

   ▶ 2:19
7. 7

   For the cheese sauce, combine 410g of evaporated milk, 1/2 cup of pickle water, and 1/2 cup of water in a saucepan. Heat gently.

   ▶ 3:11
8. 8

   Add 250g of American cheese and 150g of mature cheddar to the saucepan. Stir in a pinch of salt and cook until the sauce thickens. Turn off the heat once done.

   ▶ 3:41
9. 9

   For the guacamole, blend half of a white onion, 1 green serrano chili (seeds removed if desired), 15g of fresh coriander, juice of 2 limes, and zest of 1 lime until smooth. Set aside.

   ▶ 3:59
10. 10

    Finely chop the remaining half of the onion, some juicy Roma tomatoes, and additional fresh coriander. Mash 3 ripe avocados in a bowl and mix in the chopped ingredients, 2 teaspoons of Mexican oregano, and salt to taste.

    ▶ 4:57
11. 11

    For the pico de gallo, mix finely chopped red onion, 3-4 Roma tomatoes, 2-3 green serrano or jalapeno chilies, a handful of coriander, juice of 1 lime, and 1 teaspoon of salt. Set aside.

    ▶ 5:24
12. 12

    Prepare additional toppings: slice fresh tomatoes, 1 fresh jalapeno pepper, and scallions. Gather black olives, pickled jalapenos, lime wedges, and sour cream.

    ▶ 5:49
13. 13

    To assemble the nachos, layer tortilla chips on a plate, add a generous amount of cheese sauce, followed by the beef mixture, diced tomatoes, olives, jalapenos, and scallions. Repeat the layers as desired, finishing with cheese sauce and a sprinkle of Tabasco.

    ▶ 5:53
14. 14

    Serve with guacamole and sour cream on the side.

    ▶ 6:00