Nachos are the quintessential party food. They are easy to make, have an infinite number of varieties, and are almost always popular with the crowd. Combine with how messy they are, and they are a fun addition to any party. Let's look at the Top Seven Ingredients that most successful nachos have in common.
Let's start with the chips. The best chips are the basic corn chips. They are sturdy enough to handle most heavy loads, and the triangular form allows for maximum dipping as well as providing a convenient handle. White, yellow, or blue does not matter, but this is an area where they are supreme; potato chips, even kettle chips, do not hold up to the stress involved and will get soggier faster than tortilla chips. If you can, warm them in an oven for a few minutes before putting anything on them.
The next layer should be refried beans. Warming them up before serving should be considered mandatory, as it allows them to be spread easier. A layer of beans holds the nachos together, and makes them actually easier to eat. The easiest way to spread them is to warm them up, making them more pliable, and then spreading them with a spatula if needed. Strangely, they work best if unflavored, but a little hot sauce can be added to them for a little extra spice and makes the beans easier to spread. Just remember that you want them to pliable, but not liquid, and you should be fine.
The meat can be omitted, but that's only advisable if you can't use actual meat; meat substitutes do not work here. Although any meat can be used, they should be spiced at least a little, even if it is just adding diced onions or peppers to the mix. Drain any fat before adding to the mix to prevent the vegetables from wilting faster than you want. Although ground beef is the default, chicken and shredded pork work as well. If you use steak, or any other chunky meat, make sure that they are diced up as small as possible. Also, fish is the worst choice as the flavors are usually too muted; meats must add to the flavor, not hide in it. Greasy meats should be avoided as well as they affect the texture in a bad way, usually wilting the vegetables or overpowering the other flavors.
This cheese layer is optional, but worth considering. A layer of nacho cheese actually does well here, adding a little more spiciness as well as an additional texture. As an additional bonus, if left unheated, this allows you to cook the mess of chips, beans, meat, and cheese in an oven for about twenty at 375 degrees. This adds a nice crunchiest overall, and the beans should protect the chips from the meat and cheese (even though they will cause the chips to get soggy eventually, it is slower than with the meat and/r cheese). Once it's out of the oven, you can add the other layers.
You're going to want a layer of layer of lettuce. It provides a cool layer in two ways: It provides a layer of insulation between the other vegetables and the bottom three layers, keeping them fresher longer. It also helps cool down any spices, allowing the nachos to be a little spicier to provide an added thrill without burning the person's mouth and even helping deal with heartburn. Don't get fancy: Nachos are best when they are simple. As such, iceberg is always your best bet, and anything else comes off as pretentious. This layer should be no more than half an inch thick or it is usually too much.
The next layer should be something with tomatoes, either actual diced tomatoes or a basic salsa. You can let the salsa be as hot as you want; this is a matter of taste. Diced tomatoes work as well, as they help deal with spices from other layers. Guacamole is an excellent option, as well as diced white onions or chopped green onions. This is the vegetable layer; feel free to experiment with it as much as you want to find the mix that works best for you.
You'll also likely want a double dairy layer. This layer helps deal with any spiciness as well as adding some additional flavor. The first layer should be grated cheese, the finer the better. The sharper the cheese the better and, while cheddar is pretty much the default Monterey and pepper jacks are excellent as well, especially mixed in with the cheddar. The final layer should be crema fresca or sour cream, adding a little more sourness to the mix.
Although it seems like a simple dish, nachos have a lot going on. There are a number of options you can explore. Have fun and see what works for you; you'd be surprised what works and becomes your favorite version. Have fun with it, and see what you can come up with!
Let's start with the chips. The best chips are the basic corn chips. They are sturdy enough to handle most heavy loads, and the triangular form allows for maximum dipping as well as providing a convenient handle. White, yellow, or blue does not matter, but this is an area where they are supreme; potato chips, even kettle chips, do not hold up to the stress involved and will get soggier faster than tortilla chips. If you can, warm them in an oven for a few minutes before putting anything on them.
The next layer should be refried beans. Warming them up before serving should be considered mandatory, as it allows them to be spread easier. A layer of beans holds the nachos together, and makes them actually easier to eat. The easiest way to spread them is to warm them up, making them more pliable, and then spreading them with a spatula if needed. Strangely, they work best if unflavored, but a little hot sauce can be added to them for a little extra spice and makes the beans easier to spread. Just remember that you want them to pliable, but not liquid, and you should be fine.
The meat can be omitted, but that's only advisable if you can't use actual meat; meat substitutes do not work here. Although any meat can be used, they should be spiced at least a little, even if it is just adding diced onions or peppers to the mix. Drain any fat before adding to the mix to prevent the vegetables from wilting faster than you want. Although ground beef is the default, chicken and shredded pork work as well. If you use steak, or any other chunky meat, make sure that they are diced up as small as possible. Also, fish is the worst choice as the flavors are usually too muted; meats must add to the flavor, not hide in it. Greasy meats should be avoided as well as they affect the texture in a bad way, usually wilting the vegetables or overpowering the other flavors.
This cheese layer is optional, but worth considering. A layer of nacho cheese actually does well here, adding a little more spiciness as well as an additional texture. As an additional bonus, if left unheated, this allows you to cook the mess of chips, beans, meat, and cheese in an oven for about twenty at 375 degrees. This adds a nice crunchiest overall, and the beans should protect the chips from the meat and cheese (even though they will cause the chips to get soggy eventually, it is slower than with the meat and/r cheese). Once it's out of the oven, you can add the other layers.
You're going to want a layer of layer of lettuce. It provides a cool layer in two ways: It provides a layer of insulation between the other vegetables and the bottom three layers, keeping them fresher longer. It also helps cool down any spices, allowing the nachos to be a little spicier to provide an added thrill without burning the person's mouth and even helping deal with heartburn. Don't get fancy: Nachos are best when they are simple. As such, iceberg is always your best bet, and anything else comes off as pretentious. This layer should be no more than half an inch thick or it is usually too much.
The next layer should be something with tomatoes, either actual diced tomatoes or a basic salsa. You can let the salsa be as hot as you want; this is a matter of taste. Diced tomatoes work as well, as they help deal with spices from other layers. Guacamole is an excellent option, as well as diced white onions or chopped green onions. This is the vegetable layer; feel free to experiment with it as much as you want to find the mix that works best for you.
You'll also likely want a double dairy layer. This layer helps deal with any spiciness as well as adding some additional flavor. The first layer should be grated cheese, the finer the better. The sharper the cheese the better and, while cheddar is pretty much the default Monterey and pepper jacks are excellent as well, especially mixed in with the cheddar. The final layer should be crema fresca or sour cream, adding a little more sourness to the mix.
Although it seems like a simple dish, nachos have a lot going on. There are a number of options you can explore. Have fun and see what works for you; you'd be surprised what works and becomes your favorite version. Have fun with it, and see what you can come up with!
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