BRICKLAYER-STYLE NACHOS
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
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
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!
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Charlotte McNamara
[email protected]These nachos are the perfect comfort food. I love to eat them on a cold winter day.
Prince Boamah
[email protected]I'm not sure what I did wrong, but my nachos didn't turn out very good.
Keith McDowell
[email protected]The nachos were good, but I've had better.
Gavileen Fortuin
[email protected]These nachos were a bit too cheesy for my taste.
joy mondido
[email protected]The nachos were easy to make, but they didn't turn out as good as I had hoped.
Eazi Josh
[email protected]Overall, these nachos were a great appetizer. I would definitely recommend them.
Tanaja King irving
[email protected]These nachos are the best I've ever had. I will definitely be making them again and again.
Konscious Johnson
[email protected]The nachos were really good, but I think I would have liked them better with a different type of cheese.
Paul Hall
[email protected]I've never had nachos like these before. They're so unique and flavorful.
Adeleye Taiwo
[email protected]The nachos were a bit too spicy for me, but my husband loved them.
Shernalyn Julhaji
[email protected]I love the way the cheese gets all melty and gooey in these nachos.
Bishwajit Das
[email protected]These nachos are the perfect party food. They're always a hit with my friends.
RoyPeter Harmse
[email protected]The nachos were easy to make and turned out great. I'll definitely be making them again.
Riaz Bhachar
[email protected]I'm not a huge fan of nachos, but these were really good!
akter jahan
[email protected]The nachos were delicious, but I found the recipe to be a bit too salty.
Tim Godbout
[email protected]I've made this recipe several times and it's always a crowd-pleaser.
Habib Abdo
[email protected]These nachos were a huge hit at my party! I loved the combination of flavors and textures.