CHRS: CP437 2
MSGID: 1:18/200@fidonet 6693e901
PID: MBSE-BBS 1.1.2 (Linux-x86_64)
TZUTC: -0500
TID: MBSE-FIDO 1.1.2 (Linux-x86_64)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bricklayer-Style Nachos
 Categories: Vegetables, Pork, Chilies, Cheese, Breads
      Yield: 7 servings
 
      2 lb Ripe Roma tomatoes
           +=OR=+
     30 oz (2 cans) fire-roasted
           - tomatoes
      8 oz Thick-cut bacon; thin
           - sliced
      8 oz Fresh Mexican chorizo
  1 1/2 lb Beef sirloin; excess fat
           - removed, in 1/2" pieces
           Salt & black pepper
      1 md White onion; halved,
           - slivered
      2    Jalapeno or serrano chilies;
           - halved, seeded, sliced
      2 cl Garlic; fine chopped
  1 1/2 lb Tortilla chips
     12 oz Shredded Mexican melty
           - cheese
      1    Ripe avocado; halved, pitted
           - fine chopped
      1 c  Crumbled queso fresco
      8    Scallions; trimmed, thin
           - sliced
 
  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") 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!
  
  By: Pati Jinich
  
  Yield: 6 to 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "I am the broth of love. Make soup to me." -- Jarod Kintz
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