BRICKLAYER-STYLE NACHOS
Bricklayer-style beef, or puntas al albañil, made with tender pieces of beef, salty bacon and sometimes chorizo in a chunky fire-roasted salsa, is a beloved taco filling in Mexico. Once a common snack available near construction sites in central Mexico, it became popular beyond street food stands, expanding into homes and restaurants over the years. Here it's used as the foundation for nachos, topped with mounds of melted cheese, tangy queso fresco, creamy avocado and crunchy scallions for a hearty, delicious meal.
Provided by Pati Jinich
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- If using fresh tomatoes, place them on a small baking sheet covered with aluminum foil. Place them under the broiler for 8 to 10 minutes, turning halfway through, until charred, mushy and juices have begun to run. Remove from heat. Once cool enough to handle, chop them without discarding any of the juices, seeds or charred skin.
- Heat a large (12-inch) skillet over medium-high. Add the bacon and cook, stirring occasionally, until it browns slightly and renders some of its fat, 3 to 4 minutes.
- Add the chorizo to the bacon, and cook, breaking the sausage into smaller pieces using a wooden spoon as it begins to brown and crisp, 3 to 4 minutes.
- Add the beef, season with salt and pepper and cook, stirring a couple times, until it begins to brown, about 4 minutes. Incorporate the onion and jalapeño and cook until they begin to wilt, 2 to 3 minutes. Add the garlic and stir until fragrant but not browned, less than 1 minute.
- Stir in the fresh or canned chopped tomatoes with their juices and cook over high, stirring occasionally, until saucy, 2 to 3 minutes. Season to taste with salt.
- Set the rack in the middle of the oven and heat to 400 degrees. Place all the tortilla chips in a half sheet pan or large baking sheet in an even layer. Cover the chips with the bricklayer meat mixture and all of its chunky salsa. Cover with the shredded cheese. Bake until cheese has completely melted, 8 to 10 minutes.
- Garnish with the avocado, crumbled queso fresco and scallions. Dig in while hot!
CLASSIC PUB STYLE NACHOS
I got this recipe from summer camp, and when I made them at home, my whole family was impressed. Layers of tortilla chips and salsa with the works on the side - tastes just like the nachos they serve at restaurants. Perfect for a party!
Provided by sweets
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix together the onion, tomatoes, parsley, olive oil, lime juice, salt and pepper in a bowl.
- Spread tortilla chips in a single layer onto a baking sheet, and spoon about 1 teaspoon of the tomato salsa onto each chip. Spread 1 cup of Cheddar cheese over the nachos, top the chips with another teaspoon or so of salsa, and top with the remaining 1 cup of cheese.
- Bake the nachos in the preheated oven until the cheese is bubbling, about 5 minutes. Serve hot with sour cream, guacamole, and any remaining salsa on the side for dipping the chips.
Nutrition Facts : Calories 504.2 calories, Carbohydrate 32.8 g, Cholesterol 48 mg, Fat 36.6 g, Fiber 4.2 g, Protein 14.4 g, SaturatedFat 13.1 g, Sodium 413.6 mg, Sugar 3.6 g
THE ORIGINAL NACHOS
The first nachos were said to have been invented in Piedras Negras, Mexico, in 1940, with just three ingredients. As the story goes, a group of women walked into the Victory Club in Piedras outside business hours. Aiming to please, Ignacio Anaya, the maître d'hôtel known as Nacho, ran to the kitchen and made a quick appetizer with ingredients he found. Today's nachos know no end to their variations: They can have a number of seasoned layers, like these bricklayer-style nachos, or these vegetarian bean nachos, or simply be topped with cheese sauce, like those sold at concession stands. But the simplicity of its original, with its barely salted chips, nutty melted cheese and briny pickled jalapeños, is sure to charm true fans.
Provided by Pati Jinich
Categories snack, burritos and nachos, crackers and chips, finger foods, appetizer
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- Set racks in the upper and lower thirds of the oven and heat to 400 degrees.
- Spread the tortilla chips in a single layer on two large sheet pans. Place a scant tablespoon of shredded cheese over each chip, pressing slightly to adhere. Top each chip with 1 or 2 slices pickled jalapeño. Sprinkle or spoon the pickled jalapeño brine all over the chips. Bake until cheese melts completely and begins to lightly brown at the edges, 5 to 7 minutes.
- Serve nachos immediately, directly on the hot baking sheets, or use a spatula to transfer them to a platter.
COPYCAT TRIPLE LAYER NACHOS
Last week at work there was some chatter about how it had been a year since Taco Bell® took the Triple Layer Nachos off their menu and how they were missed. I set out on a mission and this is what I came up with. Note: the restaurant chain sells their own line of refried beans, queso, and sauce so that makes it all the more easy to recreate this at home. This will dirty 4 pans but it is so worth it!
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Line a plate with paper towels.
- Combine refried beans and 1/4 cup water in a small saucepan over low heat.
- Combine salsa con queso and 2 tablespoons of water in a second saucepan and heat over low heat.
- Combine enchilada sauce and mild sauce in a third saucepan and heat over low heat.
- Preheat vegetable oil in a large skillet over medium-high heat. Add tortilla chips to the skillet, making sure to not overcrowd. Cook for 4 minutes, flipping halfway through. Use tongs and transfer chips to the paper towel-lined plate; sprinkle with salt. Repeat with remaining chips.
- Divide chips between 4 serving dishes. Scatter beans on top of chips, drizzle with cheese, then drizzle with red sauce. Serve immediately.
Nutrition Facts : Calories 612.5 calories, Carbohydrate 61.3 g, Cholesterol 16.2 mg, Fat 37.6 g, Fiber 11.4 g, Protein 11.9 g, SaturatedFat 7.6 g, Sodium 1082.2 mg, Sugar 3.2 g
More about "bricklayer style nachos recipes"
BRICKLAYER-STYLE NACHOS - DINING AND COOKING
From diningandcooking.com
ITALIAN-STYLE NACHOS | RICARDO
From ricardocuisine.com
BUILDING THE ULTIMATE NACHOS, ONE CHIP AT A TIME
From epicurious.com
EASY CHICKEN NACHOS RECIPE | KITCHN
From thekitchn.com
13 TASTY NACHOS RECIPES YOU NEED TO TRY - THE SPRUCE EATS
From thespruceeats.com
27 BEST NACHO RECIPES [EASY TOPPING IDEAS]
From theeatdown.com
NACHOS RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
BRICKLAYER-STYLE NACHOS | ARCHIESDAD | COPY ME THAT
From copymethat.com
35+ NACHO RECIPES | MYRECIPES
From myrecipes.com
SUPER NACHOS - FOOD NETWORK
From foodnetwork.co.uk
49 NACHOS IDEAS IN 2022 | NACHOS, NACHOS RECIPE, RECIPES
From pinterest.ca
BRICKLAYER-STYLE BEEF TACOS - PATI JINICH
From patijinich.com
BRICKLAYER-STYLE NACHOS
From groups.io
HOW TO MAKE THE BEST NACHOS | GOOD. FOOD. STORIES.
From goodfoodstories.com
THE ORIGINAL NACHOS WERE CRUNCHY, CHEESY AND TRULY MEXICAN
From nytimes.com
BRICKLAYER-STYLE NACHOS RECIPE - PINTEREST
From pinterest.com
BRICKLAYER-STYLE NACHOS | TAMMY NUGENT | COPY ME THAT
From copymethat.com
THE ORIGINAL NACHOS WERE CRUNCHY, CHEESY AND TRULY MEXICAN
From nrtoday.com
BRICKLAYER TACOS - PATI JINICH
From patijinich.com
21 AMAZING SIDES FOR NACHOS | GET ON MY PLATE
From getonmyplate.com
GETRECIPECART.COM
NYT-RECIPES/BRICKLAYER-STYLE NACHOS.PDF AT MASTER · …
From github.com
THE BEST NACHOS IN EVERY STATE - YAHOO.COM
From yahoo.com
BRICKLAYER STYLE NACHOS FOOD- WIKIFOODHUB
From wikifoodhub.com
THINK LIKE AN ARCHITECT FOR THE ULTIMATE FULLY LOADED NACHOS
From seriouseats.com
BRICKLAYER-STYLE NACHOS RECIPE | RECIPE IN 2021 | RECIPES, NYT …
From pinterest.ca
11 OF RACHAEL'S BEST NACHO RECIPES OF ALL TIME
From rachaelrayshow.com
BRICKLAYER-STYLE NACHOS - PRESSREADER
From pressreader.com
20 OFTEN SURPRISING, ALWAYS DELICIOUS SHEET-PAN RECIPES - THE …
From nytimes.com
RECIPE OF THE WEEK: BBQ CHICKEN & CORN NACHOS
From 49ers.com
TOWN BALL TAVERN MENU - GEZZD.LOFTYDEGIRARDA.PL
From gezzd.loftydegirarda.pl
BRICKLAYER STYLE NACHOS RECIPES
From tfrecipes.com
VEGAN NACHOS RECIPES - THE EDGY VEG
From theedgyveg.com
BRICKLAYER-STYLE NACHOS RECIPE - NYT COOKING
From morelink.live
MAQSC.LOFTYDEGIRARDA.PL
From maqsc.loftydegirarda.pl
HOMEMADE NACHOS WITH GROUND BEEF - THE SEASONED MOM
From theseasonedmom.com
You'll also love