Yummy Nachos Recipe - 3 Ways | Easy DIY Party Food Ideas | Tasty Fun Food Ideas by So Yummy



Getting Creative with Nachos

Don't be that party host who invites 20 friends over and serves them 30 pounds of soggy takeout wings and Tostitos covered in congealing queso. Nobody likes that person. Get creative with what you whip up to feed the hungry masses gathered around your couch — give them something to talk about.

RELATED: From Braised Pork to Kimchi: The World’s Most Innovative Nacho Recipes

That goes no less for traditional appetizers, including nachos. "There are the guys who are always gonna order pizza, and that's just what they do," laments Chicago-based private chef and culinary instructor Aram Reed. "But people who are going to want to cook are going to want to go above and beyond." So in the event that Denver and Carolina stink up the joint in San Francisco this Sunday, here’s a few innovative twists on your typical pile of corn chips and ground beef — courtesy of three expert chefs and caterers — that will leave your guests with a savory taste in their mouths.

Crispy Pork Belly Molè Nachos

"Molè was umami before umami was a thing in America," insists Tom Ciccarelli, sous chef at the soon-to-open Piknik barbecue restaurant in Tarrytown, NY. He also holds great affection for his nachos' key protein: pork belly, touting its versatility and "crunchy, candy-like” flavor and consistency. Ciccarrelli’s recipe is smoky, sweet, salty, crunchy, looks unlike anything when plated, and is worth the bit of overnight prep required. And for those concerned that pork belly and mole are outside their comfort zone, the chef reassures them the combo "is not overpowering or too spicy," and reminds that ultimately, "When you start inviting your friends over, you step up your game."

Chip Ingredients

  • 1 bag of crispy red tortilla chips, which are easily interchangeable with regular tortilla chips (red just looks cooler).

Pork Belly Ingredients

  • 4 lbs uncured raw pork belly, no skin 
  • 2 quarts Malta 
  • 1 quart black coffee 

Rub Ingredients

  • 1 cup dark chili powder 
  • 1 cup brown sugar 
  • 1 cup paprika 
  • 1/2 cup salt 

Pickled-OnionsIngredients

  • 1 qt red-wine vinegar 
  • 1 bunch of fresh thyme 
  • 2 medium red onions (sliced thin)
  • 3 crushed garlic cloves 
  • 3 tbsp sugar 
  • 2 tbsp salt 

Molè Ingredients

  • 1 bag of frozen corn, thawed, roasted in oven under broiler 
  • 1 bunch of cilantro, cleaned and chopped 
  • 3 cups shredded manchego cheese 
  • 2 cups broken-up cotija cheese 
  • 2 8.25 oz bottles molè sauce (Doña María, available in the Spanish aisle of most grocery stores, works best) 

Directions

1. The day before cooking, mix spices for rub, rub pork belly in spices and let marinate for 24 hours.

2. Slice red onions thin and mix with vinegar and spices. Bring to a boil, then add garlic and thyme and let cool and refrigerate for 24 hours. 

3. On day of cooking, cover pork belly with Malta and coffee in a shallow roasting pan, then wrap with plastic wrap and tinfoil and braise in a 300-degree oven for 3 hours. Then uncover and braise for another hour.  

4. Let the pork belly cool to room temperate in its own juices, then remove pork belly from juice and refrigerate pork belly. 

5. Add your store-bought molè sauce to the drippings and bring to a boil, then add 2 cups of sour cream, whisk together, and set aside for later use. 

6. Slice cold pork belly into thin slices and deep-fry until crispy. 

7. Take your crispy red tortilla chips, toss with cilantro, corn and molè sauce, then layer chips with cheese, red onions, and pork-belly pieces. Put in oven for 15 minutes until cheese melts, then garnish with leftover cilantro and cotija cheese.  

RELATED: America's Best Tacos (and How to Make Them)


Shrimp Ceviche Nachos

For those who can’t quite reconcile the notions of seafood and nachos, Chicago-based private chef and culinary instructor Aram Reed recommends skeptics bear in mind that, "Ceviche is most commonly used with taco chips as the vessel." So, in effect, this is just taking that pairing one step further. And contrasted against the usual Super Bowl fare, it's a fresher, leaner option that’s easy to prepare and doesn’t skimp on taste, especially when accented by charred green salsa for a hint of smoke. Not to mention you’d likely be without any worthy competition. "We've all had pulled pork or chorizo nachos before," Reed says.






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Date: 01.12.2018, 00:46 / Views: 95471