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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Asad Jomy
ajomy59@aol.comI'm new to cooking. Are these nachos easy to make?
Mahedi Khan
khan_mahedi37@hotmail.comI'm having a party next week. Can I make these nachos ahead of time?
Younus Lhan
lhanyounus14@yahoo.comI'm looking for a healthy nacho recipe. Are these nachos a good option?
SPIDANS BOOLZ
boolz_s100@hotmail.comI'm on a low-carb diet. Can I make these nachos with a different type of chip?
Ramjan Khalifa
k-r90@hotmail.comI'm a vegetarian. Can I make these nachos without meat?
Ahad Chowdhury
c@yahoo.comI'm allergic to tomatoes. Can I substitute another ingredient in this recipe?
Rihab 125
rihab.1@yahoo.comThese nachos look delicious! I can't wait to try them.
Hassan Ana
ana-hassan@gmail.comI'm not sure if I'll make these nachos. The recipe seems a bit complicated.
Dorine Atieno
a-dorine@gmail.comI'm planning on making these nachos for my next party. I know they'll be a hit!
Lawangin KhaNx
khanx_l83@aol.comI would definitely recommend this recipe to anyone who loves nachos.
Billy Sigudla
billy_s100@hotmail.comThe nachos were a bit too spicy for my taste, but I still enjoyed them.
Nopur Biswas Hori Nopur Biswas Hori
n-h43@gmail.comI'm not a huge fan of nachos, but I really enjoyed these. The combination of flavors was perfect.
Brian Bell
b_bell52@gmail.comThese nachos are the perfect party food! They're easy to make and everyone loves them.
Hafeezmazari
hafeezmazari88@hotmail.comI was disappointed with the nachos. The flavors were bland and the cheese wasn't melted properly.
Name Art & Typography
n-typography40@hotmail.comThe nachos were easy to make and turned out great! I'll definitely be making them again.
MIRZA IMRAN Mughal
mirza-i27@yahoo.comI've made this recipe several times and it's always a crowd-pleaser.
NOMSA M NGWENYA
ngwenya_n10@hotmail.comThese nachos were a huge hit at my party! Everyone loved the unique combination of flavors.