Fall is here, and for me and other amateur gourmands this means invoking the spirit of Ina Garten, queen of bougie comfort food.
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There is nothing quite as good, that goes as quickly, as a plate of loaded nachos with your best friends. Movie night? Nachos. Football game? Nachos. Nacho here, nacho there, everywhere a na-cho. So what makes these so special? There are some amazing recipes for nachos out there, and trust me I’ve tried them all, but this one knocks it out the park. Authentic Mexican flavors are what make these nachos so damn delicious.
Preparing the carne asada (the steak) using my sous vide really elevated these from 'nachos bell grande' to homemade masterpiece; it's so flavorful. But don’t worry! If you don’t have access to a sous vide machine, you can totally make these using the reverse sear method, my favorite way to prepare steak.
- 1/2 lb skirt or flank steak
- 2 small Hass avocados
- 1/2 c queso cheese
- 1/2 c sour cream
- 1/2 c salsa roja
- 1/3 c cotija cheese or queso fresco
- 1 bag corn tortilla chips
- 2 ears of corn (1 cup)
- 1 bunch fresh cilantro
- 2 small limes
- 3 radishes
- 3 serrano peppers
- 1/4 small red onion
- 2 tbsp guajillo chili powder
- 2 tsp sea salt
- 1 tsp smoked paprika
*The following instructions are for preparing the steak with a sous vide precision cooker. If you do not have one, rub the steak as follows and prepare with the easy and amazing reverse sear method for the best results*
- Preheat your sous vide cooker to 130F and preheat your oven to 425.
- Rub the steak with the chili powder, sea salt, and smoked paprika, getting in the crevices and marbling of the meat.
- Stick the steak in a vacuum-sealable bag with peeled garlic, half a bunch of cilantro, and half of a lime in slices - evenly distribute these on each side of the steak for even flavor throughout.
- Carefully seal the bag shut (I use the water displacement method), and set your timer to 45 minutes.
- Roast the ears of corn for 30 minutes on a sheet pan
- Get your nacho toppings ready: thinly slice the radish, slice the limes into little wedges, thinly slice or shred the red onion, slice the avocado, slice the serranos (and take out the seeds if you so wish), and pluck the cilantro from the stems.
- After 45 minutes have passed, preheat a lightly greased cast iron skillet to medium-high.
- Sear the cooked steak for about 2 minutes on each side. Allow it to rest for 5-10 minutes then slice thinly.
- Assemble your nachos. My recommendation? Chips, melted queso, salsa, corn, chiles, red onion, radish, avocado, steak, cotija, sour cream, cilantro, lime. Enjoy!