Name: 5-Star Nachos
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT2H5M0.000S
Yield: 4 to 6 servings
Ingredients: One 12-ounce bag yellow corn tortilla chips; Sunny's 5-Star Nacho Meat, recipe follows; Anne Burrell's Pickled Onions, recipe follows; Jeff's Nacho Cheese Sauce, recipe follows; Geoffrey's Grilled Shishito Peppers, recipe follows; One 8-ounce container Mexican crema; 1 avocado, cubed; Fresh cilantro leaves, for garnish; 8 ounces Mexican chorizo, casing removed; 1 tablespoon olive oil; 8 ounces (80/20) ground beef chuck; 1/4 cup chopped white onions; 1 teaspoon ground cumin; 1 teaspoon chopped fresh thyme; 1 teaspoon kosher salt; 1/2 cup red wine vinegar; 1 tablespoon kosher salt; 1/2 teaspoon sugar; 2 to 3 really good shots hot sauce, such as Tabasco; 1 red onion, sliced into very thin rings; Three 14.5-ounce cans evaporated milk; 12 ounces sharp Cheddar, grated; 12 ounces Monterey Jack, grated; 3 tablespoons cornstarch; 2 tablespoons chipotle in adobo, sauce only; Kosher salt and freshly ground black pepper; 2 cups shishito peppers; Extra-virgin olive oil, for drizzling; Kosher or flaky sea salt; Togarashi spice, for seasoning

Directions

Watch how to make this recipe.

Arrange the tortilla chips on a platter. Top with Nacho Meat, Pickled Onions, Cheese Sauce and Shishito Peppers. Drizzle with the Mexican crema and then garnish with the cubed avocado and cilantro leaves.

Sunny's 5-Star Nacho Meat:

Yield: 1 cup

Place the chorizo in a mini chop and blitz to break down.
Add the olive oil, chorizo, chuck, onions, cumin, thyme and salt to a large pan over medium heat. All at once!
Cook, stirring frequently, until browned and cooked through, 5 to 10 minutes. Remove with a slotted spoon to the nachos.

Anne Burrell's Pickled Onions:

Yield: 1 cup

Combine the vinegar with 1/2 cup cold tap water in a medium bowl. Stir in the salt, sugar and hot sauce. Add the sliced onion and let sit for at least 1 hour. Pickled onions can be refrigerated for up to 1 month.

Jeff's Nacho Cheese Sauce:

Yield: 4 to 5 cups

Pour the evaporated milk in a medium saucepot and bring to a simmer over medium heat. Toss together the grated cheeses and cornstarch in a bowl until evenly coated. Add the cheese mixture and adobo to the simmering evaporated milk and whisk constantly for about 3 minutes, being careful not to scald or scorch the bottom of the pot. Cook, whisking occasionally, until homogeneous and thickened, about 10 minutes more. Season with salt and pepper. Reserve 1 1/2 cups cheese sauce in a heatproof measuring cup for nachos. (Leftover cheese sauce keeps, refrigerated in an airtight container, up to 1 week. Reheat gently with a splash of milk in a small pot over low heat.)

Geoffrey's Grilled Shishito Peppers:

Yield: 2 cups

Preheat a grill pan over high heat. Toss the peppers with a drizzle of olive oil in a small bowl. Add the peppers to the hot grill pan and grill, flipping occasionally, until the skin is blistered on all sides, 3 to 5 minutes. Transfer to a cutting board and chop, discarding stems. Season generously with salt and togarashi. Toss with sesame oil to taste.

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