THE FULLY LOADED NACHOS

THE FULLY LOADED NACHOS

CRISPY CHIPOTLE LIME CHIPS, MELTED COTIJA, BEEF AND PORK STEW, FRESH PICO, LIME CREMA.

SERVES 4-6 pers.

INGREDIENTS

CHIPOTLE LIME TORTILLA CHIPS

  • Corn tortillas, cut into triangles
  • Neutral frying oil
  • Fine salt
  • Chipotle powder
  • Lime zest
  • Lime juice (very light mist)

CHEESE

  • Cotija cheese, finely crumbled

BEEF & PORK STEW

  • Chuck roast, coarsely ground
  • Pork shoulder, coarsely ground (½ the weight of the beef)
  • Beef tallow (or neutral oil)
  • 1 large onion, finely diced
  • 3 garlic cloves, minced
  • 1½ tsp ground cumin
  • 1 tsp Mexican oregano
  • 1 tsp chipotle powder
  • 2 tbsp tomato paste
  • Beef stock
  • 1 cinnamon stick
  • 2 bay leaves
  • Salt and freshly ground black pepper

PICO DE GALLO

  • Roma tomatoes, finely diced
  • White onion, finely diced
  • Jalapeño, finely diced
  • Fresh lime juice
  • Salt

LIME CREMA

  • Sour cream
  • Lime juice
  • Lime zest
  • Salt and black pepper

GARNISHES

  • Radishes, thinly sliced and soaked in ice water
  • Fresh cilantro (leaves and tender stems)
  • Salsa verde (Heartbeat)

METHOD

CHIPOTLE LIME CHIPS

  1. Heat frying oil to 350°F / 175°C.
  2. Fry tortilla triangles in batches until deeply golden and crisp. Drain thoroughly.
  3. While still hot, toss gently with salt, chipotle powder, and lime zest.
  4. Mist very lightly with lime juice-just enough for aroma while keeping maximum crunch.
  5. Spread chips evenly on a large baking tray.

CHEESE BASE

  1. Sprinkle Cotija generously over the chips.
  2. Bake at 400°F / 205°C until the cheese is hot and just beginning to melt.
  3. Remove from the oven and set aside.

BEEF & PORK STEW

  1. Heat beef tallow in a Dutch oven over medium heat.
  2. Add onion and garlic with a pinch of salt and sweat until soft and translucent.
  3. Add cumin, Mexican oregano, chipotle powder, and tomato paste.
  4. Cook until fragrant and slightly caramelized.
  5. Add ground beef and pork. Season lightly with salt and pepper.
  6. Brown thoroughly, breaking up the meat, until well colored.
  7. Deglaze with beef stock to just cover the meat.
  8. Add cinnamon stick and bay leaves.
  9. Simmer uncovered until the liquid is almost completely reduced and the mixture is rich, thick, and glossy.
  10. Remove cinnamon and bay leaves. Adjust seasoning.

PICO DE GALLO

  1. Combine tomatoes, onion, jalapeño, lime juice, and salt.
  2. Mix gently, then strain well to remove excess liquid before using.

LIME CREMA

  1. Mix sour cream with lime juice, lime zest, salt, and pepper until smooth.
  2. Transfer to a squeeze bottle.

ASSEMBLY

  1. Spoon the hot beef and pork stew generously over the cheesy chips.
  2. Top with pico de gallo and crisp radish slices.
  3. Drizzle lime crema and salsa verde over the nachos.
  4. Finish with fresh cilantro.
  5. Serve immediately.

By Laurent Dagenais

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