Beefy nachos
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Flour tortillas, cut into | |
| Eighths | ||
| 6 | Corn tortillas, cut into | |
| Eighths | ||
| Oil for frying | ||
| 1 | tablespoon | Olive oil |
| 1 | pounds | Lean ground beef |
| 1 | cup | Minced onions |
| Salt and cayenne | ||
| 1 | tablespoon | Chili powder |
| 1 | teaspoon | Cumin |
| 1 | tablespoon | Minced garlic |
| 1 | cup | Veal stock |
| ¼ | pounds | Grated Cheddar cheese (about |
| 1 | Cup) | |
| ¼ | pounds | Grated Jalapeno Monterey |
| Jack cheese (about 1 cup) | ||
| 1 | cup | Shredded lettuce |
| 1 | cup | Peeled, seeded and chopped |
| Roma tomatoes | ||
| ½ | cup | Sour cream |
| ¼ | cup | Pickled jalapenos |
| 1 | tablespoon | Chopped cilantro |
Directions
Preheat the fryer. When the oil is hot, fry the tortillas in batches, until crispy, about 2 to 3 minutes, stirring constantly. Remove the chips from the oil and drain on a paper-lined plate. Season the chips with Essence. In a large saute pan, heat the oil. When the oil is hot, add the ground beef, stirring constantly. Season the beef with Essence. Brown the beef with 2 minutes. Add the onions and continue to brown for 3 to 4 minutes. Stir in the chili powder, cumin, and garlic. Add the stock and bring the liquid to a simmer. Simmer for 2 to 3 minutes, or until the liquid reduces by ¼. Remove the pan from the heat. Lay the chips on a large platter. Spoon the beef mixture over the chips. Sprinkle the meat with the two cheeses. Top the cheese with the lettuce, tomatoes, sour cream and jalapenos. Garnish the nachos with the cilantro.
Yield: 4 servings
EMERIL LIVE SHOW #EMIA49