Nachos

[The Maestro]

I'm sick of the prayers and tornadoes thread and I am hungry.

I know the food threads here give some good stuff I have stolen. And I am nacho guy. I'll give you the lowdown of my greatest and you fire back with some items I am missing.

A good thin crispy chip is key for me. The mix bag of cheddar and jack cheeses. I like to sprinkle some cumin on top of the cheese...and then I just go with your basic taco meat...even like ground turkey better than beef.

I like thick cut chopped white onion, some green chiles, mix some homemade ranch dip with salsa and drizzle that on it. Lots of black olives and jalepenos and an ice cold beer. Yum.

I also make great italian nachos. So...any twist on nachos I should try?

[soonersponge]

The ones at Taco Bell.


I keeeeed.

[soonerhubs]

I've always liked cooking sausage with the Queso dip.

[2121Sooner]

I love the ones that Stevo makes me for breakfast

[pphilfran]

I love the ones that Stevo makes me for breakfast

Stevo made me sugar cookies...no sprinkles on them though...they were good...really....

[soonersponge]

I like the ones at Taco Tico.

[JohnnyMack]

I disagree on the thin chip part of it. I want a nacho chip than can support about 2 ozs of meat, cheese, salsa, beans, etc.

[soonerhubs]

I disagree on the thin chip part of it. I want a nacho chip than can support about 2 ozs of meat, cheese, salsa, beans, etc.

Dang it! That sounds so delicious! I'm bummed because my free day isn't until tomorrow.

[sanantoniosooner]

Back home I was more familiar with the heaping pile of chips and cheese.

Down here it's more common to have individually arranged chips and assorted toppings.

[JDMT]

I love the ones that Stevo makes me for breakfast

Breakfast? Hell we were still doing the hibbity dibbity.

[StoopTroup]

Pollo con Chorizo from Los cabos!

Two chicken breasts stuffed with chorizo, poblano peppers and diced onions and Monterrey jack cheese


Yum.....

[mgsooner]

http://ology.com/sites/default/files/imagecache/post-image/beavis_couch.gif

[Flagstaffsooner]

some cumin on top of the cheese
I'll be damned if I eat any nachos that you have been cummin on.;)

[Penguin]

I'm sick of the prayers and tornadoes thread and I am hungry.


If I pray for more nacho cheese and get it, does that mean God is taking away nacho cheese from someone else?

[Cheez-It]

OHhhh....I love cheese that isn't my own.

[The Maestro]

If I pray for more nacho cheese and get it, does that mean God is taking away nacho cheese from someone else?

Leave it to nachos to help us understand each other better.

[soonerinabilene]

Asadero or oaxaca cheese, chorizo, queso fresco, and a cast iron skillet. Cook/melt it all together, add milk to get it to your preferred consistency, pour over your favorite chip or for a change, use Ruffles instead of tortilla chips.

[soonerboomer93]

OHhhh....I love cheese that isn't my own.

if your'e making your own cheese, you might want to see a doctor

[TitoMorelli]

Pollo con Chorizo from Los cabos!

Two chicken breasts stuffed with chorizo, poblano peppers and diced onions and Monterrey jack cheese


Yum.....

That sounds awesome. Is that the restaurant in the Tulsa area?

[delhalew]

Asadero or oaxaca cheese, chorizo, queso fresco, and a cast iron skillet. Cook/melt it all together, add milk to get it to your preferred consistency, pour over your favorite chip or for a change, use Ruffles instead of tortilla chips.

I will NOT use Ruffles! No sir. Won't do it.

[ouduckhunter]

The Mont nachos are great! Interurban and the Service Station both used to have great nachos when I was in school, but not sure how they are these days! Nachos in the northwest suck!

[SactoSooner]

What happened to the SoonerFans Cookbook? Doesn't seem to be around here anymore. :confused:

[GDC]

How about that new soul food/Mexican restaurant called Nacho Mama?

[JohnnyMack]

I will NOT use Ruffles! No sir. Won't do it.

See, we agree on lots of stuff!

[olevetonahill]

What happened to the SoonerFans Cookbook? Doesn't seem to be around here anymore. :confused:

This? YWIA ;)

http://www.soonerfans.com/forums/showthread.php?t=30848

[delhalew]

See, we agree on lots of stuff!

All the really important stuff.:D

[SanJoaquinSooner]

My daughter loves nachos, but I rarely eat them myself these days.

I love one particular cousin of nachos, enchiladas mineras.

http://farm5.static.flickr.com/4010/4470173258_528680b470.jpg


When my wife and I brought her youngest sister from Mexico to live with us, this was the one dish she missed the most, so she taught us how to fix it.

You fry or steam the diced potatoes and carrots. You make a red chile sauce from dried chiles - guajillo or New Mexico, garlic, salt and either water or chicken broth. Dip the tortillas in the sauce and quick fry. Mix a bit of the chile sauce into the potatoes and carrots for flavoring. Fill each torilla with the vegetables and roll. Top with more vegetables and queso cotija. Serve with shredded lettuce.

The chile sauce coated tortilla is the star of the show, so you can't use canned chile sauce or chile powder. Gotta soak the chiles in boiling hot water, put in blender with garlic, salt, and water or broth, and then strain through sieve to get rid of the chile skin. Labor intensive but worth it.

It's high high carb so I don't eat it often, but I indulge once or twice a year.

Enchiladas mineras go by other names, depending what state you're in.

[delhalew]

My daughter loves nachos, but I rarely eat them myself these days.

I love one particular cousin of nachos, enchiladas mineras.

http://farm5.static.flickr.com/4010/4470173258_528680b470.jpg


When my wife and I brought her youngest sister from Mexico to live with us, this was the one dish she missed the most, so she taught us how to fix it.

You fry or steam the diced potatoes and carrots. You make a red chile sauce from dried chiles - guajillo or New Mexico, garlic, salt and either water or chicken broth. Dip the tortillas in the sauce and quick fry. Mix a bit of the chile sauce into the potatoes and carrots for flavoring. Fill each torilla with the vegetables and roll. Top with more vegetables and queso cotija. Serve with shredded lettuce.

The chile sauce coated tortilla is the star of the show, so you can't use canned chile sauce or chile powder. Gotta soak the chiles in boiling hot water, put in blender with garlic, salt, and water or broth, and then strain through sieve to get rid of the chile skin. Labor intensive but worth it.

It's high high carb so I don't eat it often, but I indulge once or twice a year.

Enchiladas mineras go by other names, depending what state you're in.

I make my own red chile sauce from dried guajillo and anchos. It's worth it. People lose their minds over my enchiladas.

[SanJoaquinSooner]

I make my own red chile sauce from dried guajillo and anchos. It's worth it. People lose their minds over my enchiladas.

Muy Bueno, Maestro Cocinero Delhalew. A good red chile sauce is so versatile - e.g., chile colorado, mole soup, pozole.

[delhalew]

Muy Bueno, Maestro Cocinero Delhalew. A good red chile sauce is so versatile - e.g., chile colorado, mole soup, pozole.

Chili Colorado. What could be easier?

[C&CDean]

Chili Colorado. What could be easier?

I know it's a hell of a lot easier than Chile Verde. Momma makes chile verde to die for and it takes her all freaking day. Cutting up a pork butt, frying each little piece, roasting tomatillos, garlic, jalapenos, etc and peeling them, chopping all that **** up, stewing it all day, etc. Man I love me some chile verde.

[DRLSooner]

I know it's a hell of a lot easier than Chile Verde. Momma makes chile verde to die for and it takes her all freaking day. Cutting up a pork butt, frying each little piece, roasting tomatillos, garlic, jalapenos, etc and peeling them, chopping all that **** up, stewing it all day, etc. Man I love me some chile verde.

My favorite food on the planet. I've never made it myself put plan to do so pretty quick.

[SanJoaquinSooner]

I know it's a hell of a lot easier than Chile Verde. Momma makes chile verde to die for and it takes her all freaking day. Cutting up a pork butt, frying each little piece, roasting tomatillos, garlic, jalapenos, etc and peeling them, chopping all that **** up, stewing it all day, etc. Man I love me some chile verde.

Dean, why don't you edit it down to a 5 minute youtube video so we can watch how she does it?

[King Crimson]

i'll say there's a big difference between very good Chile Colorado than usual Chile Colorado. i used to go to a place here that of course went out of business because it was in an old steakhouse (salad bar!)....old timey huge spot.....but, worst location ever and the space was way to big. they had great chile colorado....was spiced in all kinds of ways, like mole in that had chocolate "intensity"......most of the time it's the chunks of beef that don't get sold with "red" enchilada sauce and maybe some "tricks" to make it work. bleh.

they also had great rellenos sometimes. real eggbatter and real peppers....but the last couple times i went it was cheese city...no balance.

sol azteca in Boulder, RIP. some strong chile colorado and when i could trick the happy hour bartender into making me a real marg and not mix because i love vicente fernandez....i thank you for that.

good mexican food in boulder is almost as unlikely as good BBQ in Colorado....."oh no, you gotta try....". nah.

so it goes.

there's not a lot about actual "nachos" in this thread. toaster oven is the king of nachos and roasted peppers.

anyway i remember being over here in a mexican food thread, Dean was complaining about chile verde....maybe it was mexican food in CO. don't remember.

[DRLSooner]

The Mont nachos are great! Interurban and the Service Station both used to have great nachos when I was in school, but not sure how they are these days! Nachos in the northwest suck!

Its been a while since I've been in The Mont, but I remember them having the best peppers. They were diced and perfectly pickled. They werent really hot enough but still very good.

[SoonerNate]

I'll be damned if I eat any nachos that you have been cummin on.;)

:D