NACHOS INSPIRED BY THE GOOD PLACE (PLUS NACO REDEMPTION)

For the Homemade Tortilla Chips

Carefully cut the corn tortillas into tortilla chip shapes.

Dry the tortillas in a 200°F oven for about 10 minutes. After 5 minutes have passed, take the tortillas out of the oven and flip each tortilla for maximum dryness. Alternatively, let the tortillas sit out overnight until they are thoroughly stale.

Once dry, place the chips into canola oil at 350°F on the stovetop for 1 to 2 minutes. The chips will continue to darken after cooking.

While the chips are still hot, season them with kosher salt. Repeat this step with the remaining tortillas. Then, drain the chips on paper towel lined baking sheets.

For the Guacamole

In a medium bowl, combine small ripe avocados, crushed garlic, minced red onion, lime juice, toasted and freshly ground cumin, a pinch of kosher salt, a few twists of freshly ground pepper, finely chopped jalapeño, and finely chopped tablespoons of cilantro.

Using a fork, mash the combination together until it is relatively smooth.

Scrape down the sides of the bowl and cover with plastic wrap, making sure to press it down directly onto the surface to prevent browning. Place in the refrigerator for later.

For the Pickled Jalapeños

Cut jalapeños into thick slices. For a quick pickling brine, into a medium saucepan, combine plain white vinegar, water, smashed cloves of garlic, kosher salt, and plain white sugar.

Bring the mixture to a boil over medium-high heat and whisk until the sugar and salt are dissolved.

Add the jalapeños, turn off the stove, and give the mix a stir. If you happen to see any garlic cloves that have turned blue, don’t fret because it is totally normal. Set aside and allow the jalapeños to cool.

For the Taco Beef

In a sauté pan, brown ground beef until it is barely pink in the center. Let the fat pool on one side of the pan and add small finely chopped onion into the fat.

Sweat the onions for about 2 minutes prior to tossing with the beef and seasoning it (see seasoning method below).

Allow the spices to mix for about 1 minute before pouring in chicken stock. Season generously with kosher salt and freshly ground pepper. Let it reduce for another 2 to 3 minutes until it is thick.

For the Taco Seasoning

On top of the beef, add chili powder, ground cumin, ground coriander, ground garlic, dried oregano, and cayenne pepper.

For the Queso

In a large bowl, hand shred sharp cheddar cheese and pepper jack cheese. Avoid using pre shredded cheese because it will prevent maximum melting.

To make a roux, in a large saucepan on low-medium heat, add butter and flour once the butter is foamy. Whisk and cook together for about 1 minute before slowly starting to stream in cold milk to prevent lumps.

Once it has cooked for about 2 minutes and it is a thick consistency, add sharp cheddar cheese and whisk until melted.

Drain a can of Rotel tomatoes and chilies and then add the can to the mixture for some color as well as a nice kick. Season generously with kosher salt and make sure the mixture is melted and smooth.

For the The Nachos

On top of the first layer of chips, add a generous sprinkling of your hand-shredded cheeses, a cautious sprinkling of your taco meat, and a drizzle of your queso.

Layer a sprinkling of black beans, chopped white onion, chopped tomato, and a few of your homemade pickled jalapeños. Repeat this step three times on top of each layer of chips.

Place your plate of nachos onto a rimmed baking sheet and bake for 20 minutes at 350°F. After 20 minutes, top everything off with sour cream and your homemade guacamole.

In a separate bowl, combine hand-shredded sharp cheddar cheese with corn starch.

In a small saucepan, add evaporated milk and pickled jalapeño brine.

Stir constantly over medium heat until the cheese is melted and starts to resemble a thick nacho cheese. It may look a bit lumpy at first, but just keep stirring and it will eventually smooth out. Note that the cheese will coagulate quickly, so move as fast as possible.

Place a few broken tortilla chips on top of a tortilla. Cover the broken chips with cheese sauce, taco beef, and more cheese sauce.