Ingredients:
Meat Sauce:
- 400g ground beef
- 1 large onion, chopped
- 2 tbsp. smoked paprika
- 2 tbsp. garlic powder
- 2 tbsp. cumin powder
- 2 tbsp. coriander powder
- 5 dl chicken stock
Mornay Sauce:
- 50g butter
- 50g flour
- 5 dl milk
- 150g grated cheddar cheese
- 150g grated mild yellow cheese (your pick, make it good!)
Ekstra:
- Semi-Homemade Tortilla Chips
- Pickled Red Onions and Jalapeños
- Unforgettable Spicy & Spoiled Pico de Gallo Salsa
- Lebull's Salsa Tatemada
- Gourgemole
- A box of sour cream
- A sprinkle of parsley and cilantro for that green garnish
Instructions:
Meat Sauce Method:
- Crank up the heat on a large pan and sear the beef until it's gloriously golden. This beef isn't just meat; it's the main event!
- Shove that golden goodness to the side and let the fat do its thing. Toss in the onions and cook 'em until they're soft and singing.
- Time to spice things up! Add your spices and let them mingle and get naughty, awakening every last flavor.
- Drown it all in chicken stock and simmer until it thickens into a meat sauce so good, it'll be hard to share.
Mornay Sauce Method:
- Begin your saucy adventure by melting butter in a pot. When it starts grinning at you, whisk in the flour and keep going like there's no tomorrow, until you've got a smooth roux.
- Slowly add the milk, stirring until it's all smooth and irresistible.
- Let it bubble gently for 20 minutes, stirring away. You're coaxing out a secret nutty flavor that'll make this sauce the stuff of legends.
- Gradually stir in the cheese. If the sauce starts cracking jokes, you're on the right track.
Assembly
- Begin with a foundation of tortilla chips spread across a large dish or on a plate. Seize this opportunity to demonstrate that every single one of your kindergarten drawings was, in fact, a masterpiece of high value art!
- Lavish those chips with a hearty layer of your meaty masterpiece.
- Layer on the Salsa Tatemada, Pico de Gallo, and those tangy pickled onions and jalapeños. Every ingredient adds a stroke of color to your edible art.
- Pour on the mornay sauce. When you start questioning if it's too much, that's your cue to add more.
- Keep building those layers until your nacho sculpture feels complete. Crown it with a dollop of Gourgemole and a swirl of sour cream.
- Finish it with parsley and cilantro.