Feb 02

I make good nachos.  I don’t need to ask people, I know it to be true.  It’s one of those universal truths like gravity or the Golden Rule.  I’m like the Mahātmā Nacho Maker.  What is the secret of my Nacho Nirvana?  Let me elucidate:

  1. Start with a bowl.  This is important.  Bowls have sides, which allow you to not need to make a heap.  We’ve all been to restaurants with nachos that had a heap of toppings in the middle, but a friggin’ topping desert towards the outside.  Use a bowl.
  2. Lightly coat the bottom with chips.  You don’t want multiple layers of chips because you’ll inevitably get chips with no topping.  Who wants that crap?
  3. Coat the chips with cheese.  Keyword: Coat. Don’t sprinkle, don’t season.  COAT THOSE M*****F******S! More cheese the better because you can then use that cheese as a medium to stick other toppings (see point 4) to chips.
  4. Add other toppings.  Traditionally I just use meat at this stage, but feel free to add anything you don’t mind warmed up.  Tomatoes and jalapeños would work well here.  The important thing is, again, to only go 1 layer deep.
  5. More chips.  Some noobs might put more cheese here – that is a mistake.  We are making a layer cake of nacho-dom.  Each layer needs to be unique & stand on it’s own.  You don’t want to grab 1 chip & have your whole bowl come with it.  Or maybe you do.  If that’s the case please stop reading & leave my website now.  There’s nothing for you here.
  6. Repeat steps 2 – 4 as needed & allowed by the bowl.
  7. Heat.  No super secret here – you want to make the shreds of cheese lose their shape, but not bubble copiously.  Copious bubbling means the cheese is cooking away – and that results in that tough scabby cheese rather than soft gooey.
  8. Eat.  You’re on your own. Unless you want to invite me over for nachos.  An invitation I will gladly accept (assuming I don’t have to fly/drive 101 hours to get to your place).

One Response to “Nacho Technique”

  1. kb says:

    I am having nachos on my bday party, you’re invited. It’s only 8 hrs away.

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