Trick's Perfect Nachos! If at all possible, fry your own nachos by cutting corn
tortillas into quarters and frying at 375 for about 2
minutes in peanut oil. Peanut oil is great for frying at
high heat, therefore keeping a great flavor.
I've got an Emeril Deep fryer for about $149 at Bed, Bath, and Beyond,
and it should last about 2 years before you have to replace the element.
Whatever you get, try to get one with the oil filtering system.
Mine just went out.
Once you've fried the tortillas place on paper towels and
or newsprint. Newsprint has a great way of drawing out
the excess oil from fried foods a bit better than just
paper towels. If this process is a pain in the ass for
you; no problem, just get your favorite tortilla chips
from the store. Actually the publix round tortilla chips
are pretty damn good for store brand chips.
But if you decide to do it all yourself, take a further
step and add some of my "House Seasoning Salt" to the
chips just about 1 minute after the come out of the
fryer. Just a light sprinkle over them all.
Spread desired amount of chips on a plate and add a handful
of jalopenos then cover with generous amount of
(but don't overdo it) Monterey Jack cheese or, even
better "authentic mexican melting cheese" which you can
get a big round block at wal-mart for $4.99. I suggests
you DON'T use any other american or cheddar. I'm strongly
against any "orange cheese" on mexican food even though
truely mexican foods don't have that much cheese anyway.
Yes, I'm writting a novel on MY Way "Tricks Perfect
Nacho's"! Back to the recipe, Put in
microwave for about 45 sec to a minute. You don't wanna
overcook the cheese. Have these items set out and ready
to top the nachos in this order: sour cream in small
dollops evenly over the nachos, medium sized handful of
pico de gaillo (see recipe in previous recipe sections)
spread over the nachos, small handful of black sliced
olives, and finally, a little bit more of fresh cilantro
(1 tbsp) over all that. And as usual, if you wanna push
it up a notch, spill a little Cholula hot sauce over as
well, along with a little more of the seasoning salt for
presentation.
If you do it just like this...You'll impress anyone just
by the looks of it. Eat em up!
Seasoning Salt:
1/4 cp salt (regular; as much as I'm an advocate of
kohsher salt, sea salt, grey salt, etc...regular salt is
for dusting)
1/4 cp finely ground black pepper
2 heaping tbsp of garlic powder
2 heaping tbsp of onioh powder
2 heaping tbsp of mexican chili (or regular) powder
2 heaping tbsp of paprika
1 heaping tbsp of ground oregano
1 heaping tbsp of ground cummin
Mix well and place in a shacker (can be gotten at any
restaurant supply type of place). I used this just about everything
in place of regular salt...especially on homemade fries...but thats another
post!
tortillas into quarters and frying at 375 for about 2
minutes in peanut oil. Peanut oil is great for frying at
high heat, therefore keeping a great flavor.
I've got an Emeril Deep fryer for about $149 at Bed, Bath, and Beyond,
and it should last about 2 years before you have to replace the element.
Whatever you get, try to get one with the oil filtering system.
Mine just went out.
Once you've fried the tortillas place on paper towels and
or newsprint. Newsprint has a great way of drawing out
the excess oil from fried foods a bit better than just
paper towels. If this process is a pain in the ass for
you; no problem, just get your favorite tortilla chips
from the store. Actually the publix round tortilla chips
are pretty damn good for store brand chips.
But if you decide to do it all yourself, take a further
step and add some of my "House Seasoning Salt" to the
chips just about 1 minute after the come out of the
fryer. Just a light sprinkle over them all.
Spread desired amount of chips on a plate and add a handful
of jalopenos then cover with generous amount of
(but don't overdo it) Monterey Jack cheese or, even
better "authentic mexican melting cheese" which you can
get a big round block at wal-mart for $4.99. I suggests
you DON'T use any other american or cheddar. I'm strongly
against any "orange cheese" on mexican food even though
truely mexican foods don't have that much cheese anyway.
Yes, I'm writting a novel on MY Way "Tricks Perfect
Nacho's"! Back to the recipe, Put in
microwave for about 45 sec to a minute. You don't wanna
overcook the cheese. Have these items set out and ready
to top the nachos in this order: sour cream in small
dollops evenly over the nachos, medium sized handful of
pico de gaillo (see recipe in previous recipe sections)
spread over the nachos, small handful of black sliced
olives, and finally, a little bit more of fresh cilantro
(1 tbsp) over all that. And as usual, if you wanna push
it up a notch, spill a little Cholula hot sauce over as
well, along with a little more of the seasoning salt for
presentation.
If you do it just like this...You'll impress anyone just
by the looks of it. Eat em up!
Seasoning Salt:
1/4 cp salt (regular; as much as I'm an advocate of
kohsher salt, sea salt, grey salt, etc...regular salt is
for dusting)
1/4 cp finely ground black pepper
2 heaping tbsp of garlic powder
2 heaping tbsp of onioh powder
2 heaping tbsp of mexican chili (or regular) powder
2 heaping tbsp of paprika
1 heaping tbsp of ground oregano
1 heaping tbsp of ground cummin
Mix well and place in a shacker (can be gotten at any
restaurant supply type of place). I used this just about everything
in place of regular salt...especially on homemade fries...but thats another
post!
