Gourmet Nachos

Ingredients

227 grams cremini mushrooms diced finely

splash N/A vegetable oil for sautéing

227 grams ground beef

to taste N/A salt

to taste N/A pepper

1 N/A can of chipotle peppers in adobo sauce

pinch N/A ground cumin

3 N/A cloves of garlic roughly chopped

1.5 kilograms corn tortillas

1.5 tablespoons unsalted butter

15 grams all-purpose flour

240 milliliters whole milk

3 grams paprika

2 grams ground cumin

3 grams garlic powder

36 grams American cheese grated

72 grams cheddar cheese grated

1 N/A avocado mashed with lime juice and salt to taste

1/2 N/A red onion thinly sliced

113 grams cherry tomatoes blistered in a pan

1 N/A ear of corn charred over open flame, kernels removed

N/A N/A chilies thinly sliced

N/A N/A cilantro leaves for garnish

N/A N/A vegetable oil for deep-frying

Equipment

12-inch skillet

Pot

Medium saucepan

Wire rack

Directions

Finely dice 227 grams (8 ounces) of cremini mushrooms.

Heat a 12-inch skillet over medium-high heat and add a splash of vegetable oil.

Add the diced mushrooms to the skillet and cook, stirring often, for 3-4 minutes until most of the moisture has evaporated.

Season the mushrooms with salt to taste and move them to the side of the skillet.

Add a bit more oil if needed, then add 227 grams (8 ounces) of ground beef to the skillet. Press the beef flat to get a full contact sear. Season with salt.

Sear the beef for 2 minutes, then flip and season with salt and pepper. Sear for another 2 minutes.

Using a spatula or potato masher, chop the beef into a fine crumble. Continue cooking until fully browned.

Add one can of chipotle peppers in adobo sauce, pressing out just the juice through a fine strainer. Reserve the solids for another use. Stir the juice into the beef mixture.

Add a pinch of ground cumin and 3 cloves of roughly chopped garlic. Stir and cook until fragrant.

Remove from heat and set aside.

Cut corn tortillas into wedges and fry in 1.5 quarts (1.5 liters) of 350°F (175°C) vegetable oil for 2-3 minutes until golden and crispy. Season immediately with salt.

In a medium saucepan, melt 21 grams (1.5 tablespoons) of unsalted butter over medium heat. Whisk in 15 grams (1.5 tablespoons) of all-purpose flour. Cook for 30-40 seconds until bubbling.

Whisk in 240 milliliters (1 cup) of whole milk, stirring constantly until thickened. Add 3 grams (1 teaspoon) of paprika, 2 grams (1/2 teaspoon) of ground cumin, and 3 grams (1 teaspoon) of garlic powder.

Stir in 36 grams (1/2 cup) of grated American cheese and 72 grams (1 cup) of grated cheddar cheese until smooth and glossy. Season with salt and pepper to taste.

Dice and mash an avocado with a fork. Add salt and lime juice to taste.

Thinly slice half a red onion.

Wash the sliced onion to remove its bite. Set aside.

Blister 113 grams (4 ounces) of cherry tomatoes in a hot, oiled pan over medium-high heat for 2 minutes. Remove and set aside.

Char one ear of corn over an open flame for about 1 minute, turning occasionally. Cut off the kernels and set aside.

Assemble nachos: On a tray, layer half the fried tortilla chips, ground beef mixture, nacho cheese, blistered cherry tomatoes, charred corn, red onion, thinly sliced chilies, and cilantro leaves. Add another layer of chips and repeat toppings. Top with guacamole and serve.