Best 2 Nacho Vidal Recipes

Nacho Vidal is a delicious Mexican dish that is perfect for any occasion. It is made with tortilla chips, cheese, and various toppings, and can be easily customized to suit your taste. This article provides three unique Nacho Vidal recipes that are sure to tantalize your taste buds.

The first recipe is for a classic Nacho Vidal, made with tortilla chips, melted cheese, and your favorite toppings. The second recipe is for a spicy Nacho Vidal, made with a zesty salsa and jalapenos. The third recipe is for a vegetarian Nacho Vidal, made with black beans, corn, and avocado. All three recipes are easy to make and can be ready in under 30 minutes. So gather your ingredients and get ready to enjoy a delicious and satisfying meal!

Here are our top 2 tried and tested recipes!

BRICKLAYER-STYLE NACHOS

Bricklayer-Style Nachos image

Bricklayer-style beef, or puntas al albañil, made with tender pieces of beef, salty bacon and sometimes chorizo in a chunky fire-roasted salsa, is a beloved taco filling in Mexico. Once a common snack available near construction sites in central Mexico, it became popular beyond street food stands, expanding into homes and restaurants over the years. Here it's used as the foundation for nachos, topped with mounds of melted cheese, tangy queso fresco, creamy avocado and crunchy scallions for a hearty, delicious meal.

Provided by Pati Jinich

Categories snack, weeknight, burritos and nachos, crackers and chips, finger foods, meat, appetizer, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

2 pounds ripe Roma tomatoes or 2 (15-ounce) cans fire-roasted tomatoes
8 ounces thick-cut bacon, thinly sliced
8 ounces fresh Mexican chorizo, casing removed, coarsely chopped
1 1/2 pounds beef sirloin, excess fat removed, meat cut into 1/2-inch pieces
Kosher or sea salt and black pepper
1 medium white onion, halved and slivered (about 1 1/2 cups)
1 to 2 jalapeños or serrano chiles, halved, deseeded if desired, and sliced
2 garlic cloves, finely chopped
1 to 1 1/2 pounds store-bought or Homemade Tortilla Chips (see recipe)
12 ounces shredded Mexican melty cheese, like Oaxaca, Asadero or quesadilla, or even Monterey Jack or mozzarella (about 3 cups)
1 ripe avocado, halved, pitted and finely chopped
1 cup crumbled queso fresco
8 scallions, trimmed and thinly sliced

Steps:

If using fresh tomatoes, place them on a small baking sheet covered with aluminum foil. Place them under the broiler for 8 to 10 minutes, turning halfway through, until charred, mushy and juices have begun to run. Remove from heat. Once cool enough to handle, chop them without discarding any of the juices, seeds or charred skin.
Heat a large (12-inch) skillet over medium-high. Add the bacon and cook, stirring occasionally, until it browns slightly and renders some of its fat, 3 to 4 minutes.
Add the chorizo to the bacon, and cook, breaking the sausage into smaller pieces using a wooden spoon as it begins to brown and crisp, 3 to 4 minutes.
Add the beef, season with salt and pepper and cook, stirring a couple times, until it begins to brown, about 4 minutes. Incorporate the onion and jalapeño and cook until they begin to wilt, 2 to 3 minutes. Add the garlic and stir until fragrant but not browned, less than 1 minute.
Stir in the fresh or canned chopped tomatoes with their juices and cook over high, stirring occasionally, until saucy, 2 to 3 minutes. Season to taste with salt.
Set the rack in the middle of the oven and heat to 400 degrees. Place all the tortilla chips in a half sheet pan or large baking sheet in an even layer. Cover the chips with the bricklayer meat mixture and all of its chunky salsa. Cover with the shredded cheese. Bake until cheese has completely melted, 8 to 10 minutes.
Garnish with the avocado, crumbled queso fresco and scallions. Dig in while hot!

NACHO VIDAL

Nacho Vidal image

The spicy and perfectly tart shrub (flavored drinking vinegar) gives this pitcher-friendly cocktail a refreshing quality.

Provided by Josef Centeno

Time 1h

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

2 limes, halved
3/4 cup apple cider vinegar
3/4 cup sugar
2 tablespoons honey
1 1/2 teaspoon crushed red pepper flakes
2 cups tequila blanco
1 1/2 cups Campari
3/4 cup fresh lemon juice
3/4 cup fresh lime juice
8 lime wedges (for serving)

Steps:

Bring all ingredients to a boil in a medium saucepan. Reduce heat; simmer until slightly reduced, 8-10 minutes. Let cool, then strain into a jar. Cover and chill.
Combine tequila, Campari, lemon juice, lime juice, and shrub in a large pitcher.
Place 1 1/2 cups tequila mixture in a cocktail shaker; fill with ice. Shake until frosty, about 30 seconds. Divide between 2 rocks glasses filled with ice; garnish each with a lime wedge. Repeat 3 more times.
DO AHEAD: Tequila mixture can be made 6 hours ahead. Cover and chill.

Tips:

Use fresh and high-quality ingredients: This will make a big difference in the flavor of your nachos.
Don't overload your nachos: Too many toppings can make them soggy and difficult to eat.
Layer your toppings: This will help to ensure that all of the flavors are evenly distributed.
Use a variety of toppings: This will add interest and flavor to your nachos.
Don't be afraid to experiment: There are endless possibilities when it comes to nacho toppings, so get creative and have fun!

Conclusion:

Nachos are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for parties, potlucks, or a quick and easy meal. With so many different topping options available, there is sure to be a nacho recipe that everyone will love. So next time you are looking for a fun and easy meal, give nachos a try!