5-STAR NACHOS

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Provided by @MakeItYours

Number Of Ingredients 31

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Ingredients

One 12-ounce bag yellow corn tortilla chips
Sunny's 5-Star Nacho Meat, recipe follows
Anne Burrell's Pickled Onions, recipe follows
Jeff's Nacho Cheese Sauce, recipe follows
Geoffrey's Grilled Shishito Peppers, recipe follows
One 8-ounce container Mexican crema
1 avocado, cubed
Fresh cilantro leaves, for garnish
8 ounces Mexican chorizo, casing removed
1 tablespoon olive oil
8 ounces (80/20) ground beef chuck
1/4 cup chopped white onions
1 teaspoon ground cumin
1 teaspoon chopped fresh thyme
1 teaspoon kosher salt
1/2 cup red wine vinegar
1 tablespoon kosher salt
1/2 teaspoon sugar
2 to 3 really good shots hot sauce, such as Tabasco
1 red onion, sliced into very thin rings
Three 14.5-ounce cans evaporated milk
12 ounces sharp Cheddar, grated
12 ounces Monterey Jack, grated
3 tablespoons cornstarch
2 tablespoons chipotle in adobo, sauce only
Kosher salt and freshly ground black pepper
2 cups shishito peppers
Extra-virgin olive oil, for drizzling
Kosher or flaky sea salt
Togarashi spice, for seasoning
Toasted sesame oil, for drizzling

Steps:

Arrange the tortilla chips on a platter. Top with Nacho Meat, Pickled Onions, Cheese Sauce and Shishito Peppers. Drizzle with the Mexican crema and then garnish with the cubed avocado and cilantro leaves.
Place the chorizo in a mini chop and blitz to break down.
Add the olive oil, chorizo, chuck, onions, cumin, thyme and salt to a large pan over medium heat. All at once!
Cook, stirring frequently, until browned and cooked through, 5 to 10 minutes. Remove with a slotted spoon to the nachos.
Combine the vinegar with 1/2 cup cold tap water in a medium bowl. Stir in the salt, sugar and hot sauce. Add the sliced onion and let sit for at least 1 hour. Pickled onions can be refrigerated for up to 1 month.
Pour the evaporated milk in a medium saucepot and bring to a simmer over medium heat. Toss together the grated cheeses and cornstarch in a bowl until evenly coated. Add the cheese mixture and adobo to the simmering evaporated milk and whisk constantly for about 3 minutes, being careful not to scald or scorch the bottom of the pot. Cook, whisking occasionally, until homogeneous and thickened, about 10 minutes more. Season with salt and pepper. Reserve 1 1/2 cups cheese sauce in a heatproof measuring cup for nachos. (Leftover cheese sauce keeps, refrigerated in an airtight container, up to 1 week. Reheat gently with a splash of milk in a small pot over low heat.)
Preheat a grill pan over high heat. Toss the peppers with a drizzle of olive oil in a small bowl. Add the peppers to the hot grill pan and grill, flipping occasionally, until the skin is blistered on all sides, 3 to 5 minutes. Transfer to a cutting board and chop, discarding stems. Season generously with salt and togarashi. Toss with sesame oil to taste.