Start withhomemade ingredientslike chips, refried beans, and toppings, or use store-bought items.
They’ll be great either way and may make you ditch your favorite restaurant.
Tips for Making Mexican Nachos
Don’t be intimidated by the from-scratch ingredients in this recipe.
Credit: Carson Downing
Arrange half of the tortilla chips on an 11- to 12-inch oven-going platter or pizza pan.
Spoon half of the Refried Beans in mounds over chips; top with half of the meat.
Drizzle with 1/2 cup Mole Colorado.
Sprinkle with half of the cheese.
Repeat Layers and Bake
Bake 10 minutes or until cheese melts.
Repeat layers using remaining ingredients.
Bake 10 minutes more or until cheese melts.
Serve with desired toppers.
Heat Oil and Cut Tortillas
Line a large baking sheet with paper towels.
In a large heavy skillet or pot heat about 1 inch oil over medium until 365F.
Meanwhile, cut tortillas into wedges.
Cook in Small Batches
Add tortilla wedges to hot oil in small batches.
Cook 1 to 2 minutes or until golden brown, turning once.
Remove chips from oil with a slotted spoon; drain on paper towels.
If desired, sprinkle lightly with salt.
Soak Beans
Rinse beans.
In a large saucepan or Dutch oven combine beans and 4 cups of the water.
Bring to boiling; reduce heat.
Simmer, covered, for 2 minutes.
Cover and let stand for 1 hour.
(Or place beans in water in pan.
Cover and let soak in a cool place overnight.)
Drain and rinse beans.
Bring to boiling; reduce heat.
Simmer, covered, for 2-1/2 to 3 hours or until beans are very tender.
Drain beans, reserving liquid.
Mash and Cook the Beans
In a heavy large skillet heat bacon drippings.
Add beans, mash thoroughly with a potato masher.
Stir in enough of the cooking liquid (about 1/4 cup) to make a paste-like mixture.
Brown the Pork
Trim fat from meat.
Cut meat into 1-1/2-inch cubes.
Remove meat from Dutch oven.
Add onion and garlic to Dutch oven; cook until lightly browned and tender.
Return all of the meat to Dutch oven.
Bring to boiling; reduce heat.
Simmer, covered, for 2 hours.
Remove lid; increase heat so mixture boils gently.
Discard thyme sprigs and bay leaves.
Using a slotted spoon, transfer meat to a serving bowl.
Remove and discard stems and seeds, break or tear into pieces; set aside.
Stir in sesame seeds, apple pie spice, salt, and ground black pepper.
Cook 1 minute more or until sesame seeds are lightly toasted.
Bring to boiling; reduce heat.
Cover and simmer for 5 to 10 minutes or until peppers are tender.
Stir in raisins and almonds.
Cook for 2 to 3 minutes or until slightly thickened.
Process Until Smooth
Transfer mixture to a blender or food processor.
Cover and blend or process until smooth.
Blend in enough remaining chicken broth or water until the sauce is the desired consistency.
Stir in chili powder, cumin, and cinnamon.
Cook 1 minute more or until fragrant.
Stir in barbecue sauce, bittersweet chocolate, and hot pepper sauce (optional).
Bring to boiling; reduce heat.
Simmer until chocolate is melted.
Transfer onion mixture and toasted seeds to blender or food processor.
Cover and blend or process until smooth.
Thin with water if needed; cool.
2,000 calories a day is used for general nutrition advice.
