Crazy Nachos
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1 pound ground beef
- 1 teaspoon dried oregano
- 1 cup sour cream
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon fresh lime juice
- 1/4 teaspoon cayenne
- 1 teaspoon vegetable oil
- 2 tablespoons chopped fresh cilantro
- 2 cloves garlic, minced
- 2 cups (8 ounces) shredded cheddar cheese
- salt and black pepper
- 1 tablespoon fresh lime juice
- 1 clove garlic, minced
- 1 avocado, peeled and pitted
- pinch of ground cumin
- 1/2 yellow onion, diced
- 1 ripe plum tomato (about 2 ounces), seeded, cored, and diced
- 1 canned chipotle chile in adobo, minced, or 1/2 teaspoon chipotle chile powder
- 1 teaspoon masa harina or cornmeal
- 1 jalapeã±o, stemmed, seeded, and finely diced
- vegetable oil, for frying
- 4 corn tortillas, quartered
- 1/3 cup refried beans
- 2 whole pickled jalapeã±os, cut into 16 slices
- salsa, for serving
- Carbohydrate 28 g(9%)
- Cholesterol 168 mg(56%)
- Fat 123 g(189%)
- Fiber 8 g(32%)
- Protein 39 g(78%)
- Saturated Fat 32 g(158%)
- Sodium 1058 mg(44%)
- Calories 1352
A Taste of Home: My Mom's Crazy Nachos
The aroma of sizzling beef and melting cheese always brings back a flood of memories. It takes me back to my childhood in Dallas, to our family's favorite Mexican restaurant, Herrera's. It wasn't fancy; it was a small, family-owned place, a true hidden gem tucked away in an old adobe building. The kitchen was right there, and the ten-table dining room felt cozy and intimate. The food? Soulful, authentic, and utterly irresistible. Herrera's was always busy, often with a long wait, but it was worth every minute.
My dad craved the enchiladas, I adored the tamales, but my mom? She always ordered the "Crazy Nachos." This always amused me, considering she made nachos at home nearly every day for lunch! Her explanation? While her homemade version was good, Herrera's nachos were on a whole other level. It's not that her nachos weren't good, they were just… different. It's a slight distinction that makes all the difference.
In the 1970s, nachos weren't the sloppy, overloaded mess they sometimes are today. They were simpler, elegant even. Each chip was a perfect, individual bite, delicately topped with cheese, beans, and jalapeños. But Herrera's dared to be different. They added taco meat, guacamole, and sour cream. This was revolutionary! It was adventurous, bold, and it made Herrera's Crazy Nachos legendary. Each crisp tortilla chip was a microcosm of flavor, a perfect blend of textures and tastes.
The name might seem a little over-the-top now, perhaps even slightly dated. There's nothing really "crazy" about these nachos, at least not in the modern sense. But regardless of the name, they remain a fantastic, satisfying dish. Perfect for game day, family gatherings, or just a cozy night in. And let me tell you, they make a surprisingly hearty and satisfying meal, too—just like my mom always said.
The recipe I’m sharing today is an adaptation of Herrera’s classic Crazy Nachos, or at least, my best effort to recreate that magical taste of home. Each bite will transport you back to a simpler time, when flavors were bold, food was fresh, and family dinners were the heart of the home. It’s more than just a recipe; it’s a memory, a love letter to a bygone era, and a delicious taste of my childhood. Making these nachos isn’t just about cooking; it’s about savoring memories and creating new ones.
So gather your family and friends, and enjoy this delectable treat. Let the rich flavors of the chipotle taco meat, the creamy guacamole, and the perfectly melted cheese transport you to a place of warmth, comfort, and happy memories. It's a culinary journey worth taking, especially when shared with loved ones.
Remember to savor each bite, letting the flavors dance on your tongue. These aren’t just nachos; they’re a taste of home, a piece of my family history, and a recipe that brings joy to my heart every time I make them.
Step-by-step
- To make the chipotle taco meat, in a large skillet, heat the oil over medium-low heat. Add the beef and onion and cook, stirring occasionally, until the beef is lightly browned and the onion is translucent, about 10 minutes. Add the garlic and cook for 30 seconds more. Add the tomato, chili powder, cumin, oregano, cayenne, and chipotle chile. Stir until the spices are well distributed, turn down the heat, and simmer for 15 minutes, stirring occasionally. Stir in the masa harina until well combined, then taste and adjust the seasonings. Add salt and black pepper to taste. Stir in the lime juice and remove from the heat.
- To make the guacamole, mash the avocado until smooth. Stir in the jalapeño, cilantro, cumin, and lime juice. Adjust seasonings and add salt to taste.
- To make the nachos, pour 1/2 of oil into a heavy skillet and heat to 350°F. If you don't have a candy thermometer, after 5 minutes of heating, you can stick a wooden spoon into the oil to see if it's ready. If the oil bubbles around the spoon it should be hot enough. In batches, fry the tortillas for 1 minute, until golden brown, turning once. Drain on a paper towel and sprinkle lightly with salt.
- Place the chips close together but not overlapping on a baking sheet or cast iron skillet, and top each with 1 teaspoon refried beans, 2 tablespoons chipotle taco meat, and 2 tablespoons cheddar cheese.
- Bake for 5 minutes, or until the cheese is melted. After removing the nachos from the oven, top each with 1 tablespoon guacamole, 1 tablespoon sour cream, and 1 pickled jalapeño slice. Serve warm, with salsa on the side.
