Sunday, March 7, 2010

perfect nachos

Wow! This is my 100th post! It doesn't seem like it's been that many posts, but after a year of blogging I should probably have even more. Oh well.

With our burgers and nachos, this weekend would seem to be filled with "junk" food, but I'd like to think that we do these dishes in a more healthful (and most definitely more delicious) way than your Burger King or your Taco Bell. My parents are to thank for beginning a grand tradition of amazing nachos made at home on the weekend. This is one of those meals that is never exactly the same since I just make them from memory.

Nachos or tacos usually follow a few days behind burgers. One half of the ground bison makes 2 burgers, the other half seasoned taco meat. The meat just gets cooked over medium heat, then coated to taste with lots of chili powder and cumin, plus a little chipotle powder, garlic powder, and salt.

Preheat the oven on low (300-350) and line an oven-safe plate with tortilla chips. Stick with a ceramic plate if possible--we've warped a porcelain plate in the oven before. The best chips are hearty, heavy, coarse corn chips. We usually use local blue corn chips, because the restaurant-style chips I used this time got too soggy from all the toppings.

Dollop warmed refried or black beans (if you like) over the chips, then add some meat and shredded cheese. Warm in the oven right on the plates until the cheese is melted and remove with hot pads. Then comes the fun part--slathering the nachos with lots of whatever toppings you like.

My nachos were topped with homemade salsa (that recipe is for another post!), plain yogurt (in lieu of sour cream), jalapenos, and my "green" guacamole. I originally got the guacamole recipe somewhere that I've since forgotten, but it's easy enough to make from memory. Below is the very non-scientific recipe.

"Green" Guacamole

2-3 soft avocados, mashed
1-2 green onions, sliced into thin rounds
2-4 cloves garlic, finely minced
handful cilantro leaves and stems, roughly chopped
small can diced green chiles, drained
splash of lime juice and pinch of salt, to taste

Combine all ingredients and enjoy!

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