Traditional Nachos

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  • Level: Intermediate
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
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Ingredients

Canola oil, for deep-frying

16 fresh 3-inch whole corn tortillas

2 cups Black Bean Puree, recipe follows

2 1/2 cups Queso, recipe follows

1 cup pico de gallo

3 tablespoons sliced pickled Fresno chiles or other pickled chiles

1 large avocado, pitted, peeled and diced

3 tablespoons chopped cilantro

Black Bean Puree:

1/4 cup canola oil

1/2 yellow onion, finely diced

1 jalapeno, roughly chopped (leave the seeds in)

1 tablespoon ground coriander

1 teaspoon ground cumin

Two 15 1/2-ounce cans black beans, drained

1 1/2 cups chicken stock

1 cup Mexican crema

Kosher salt

Queso:

1/2 stick (4 tablespoons) unsalted butter

3 tablespoons all-purpose flour

2 cups milk

2 cups heavy cream

2 teaspoons kosher salt

4 cups shredded sharp Cheddar

4 cups shredded jalapeno Jack cheese

Directions

  1. Heat the oil to 350 degrees F in a tabletop deep-fryer or in a Dutch oven with a deep-fry thermometer attached. Place a wire rack over a sheet pan for draining. Fry the tortillas in small batches until crisped and golden, 4 to 6 minutes. Place on the rack to drain.
  2. Spoon the Black Bean Puree over the bottom of a large oval platter. Arrange the fried tortillas over the top. Spoon the Queso generously all over. Top with pico de gallo, pickled chiles, avocado and cilantro.

Black Bean Puree:

  1. Heat a 3-quart saucepan over medium heat. Add the oil, onions, jalapeno, coriander and cumin. Cook, stirring frequently, until the onion is soft, 4 to 6 minutes. Stir in the beans. Add the stock, crema and salt to taste. Bring to a simmer. Transfer the mixture to a blender and puree. Yield: about 4 cups.

Queso:

  1. Melt the butter in a 3-quart saucepan set over medium heat. Stir in the flour until combined. Cook, stirring, for 2 minutes. Switch to a whisk and slowly whisk in the milk and cream. Whisk in the salt. Switch back to a spoon and cook, stirring, until thickened, about 5 minutes. Stir in the Cheddar and Jack cheeses. Turn the heat off and allow the cheese to melt. Stir until smooth. Yield: 6 cups.