Crazy Nachos

Preparation 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 castiron 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. Reprinted with permission from The Homesick Texan by Lisa Fain. Copyright © 2014 by Lisa Fain. Published by 10 Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. LISA FAIN is a seventh-generation Texan who cuurently resides in New York City. When not on the hunt for chile peppers, she writes and photographs the award-winning food blog Homesick Texan. She is the author of The Homesick Texan Cookbook, an IACP Award finalist. An active member of Foodways Texas and the Southern Foodways Alliance, Lisa is also a certified barbecue judge.

Preparation 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 castiron 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. Reprinted with permission from The Homesick Texan by Lisa Fain. Copyright © 2014 by Lisa Fain. Published by 10 Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. LISA FAIN is a seventh-generation Texan who cuurently resides in New York City. When not on the hunt for chile peppers, she writes and photographs the award-winning food blog Homesick Texan. She is the author of The Homesick Texan Cookbook, an IACP Award finalist. An active member of Foodways Texas and the Southern Foodways Alliance, Lisa is also a certified barbecue judge.