Homemade Guacamole and Nachos - Rustic As F#%K
- 9 years ago
Nachos are pretty much the ultimate snack food. You’ve got cheesy, crunchy, salty, spicy, creamy… Ideally, all in one bite! Nachos can also come with an extra dose of processed gross-ness, but in this case, Noah’s making them all-real, and Rustic as F#%K.
We here at Tasted are committed to helping you cook like less of a wuss. So today Noah’s going to show you how to avoid Nacho Cheese (and “cheese food product”), and make nachos that are Rustic as F#%K.
Did you enjoy this recipe? Are you going to make nachos for your March Madness party (people have those, right?) Or just because?
Want more Noah? Check out The Food Feeder: http://goo.gl/z1ypZ
RECIPE, for those of you who didn’t take notes during this video. LAME.
Make the guacamole and pico de gallo first, and set aside
Guacamole:
3 avocados
1/2 cup chopped tomatoes with their juice (about 50g)
1 serrano chile (or to taste), finely diced
2 tablespoons chopped white onion (15-20g)
2 tablespoons chopped cilantro (about 5g)
To serve:
1 tablespoon chopped white onion (about 9g. But eyeball this. It’s garnish)
1/4 cup chopped tomatoes (25-ish grams)
2 tablespoons cilantro (5g-ish)
1. Peel avocados, remove pits and place flesh into a bowl.
2. Using a fork, mash the avocados and then add the remaining ingredients and mix. Season to taste with salt.
3. An avocado pit can be left in the guacamole until served.
4. Once serving the guacamole, garnish with remaining onion, tomatoes and cilantro.
Pico de Gallo
3 cups chopped tomatoes with their juice (about 300 g)
1 cup chopped white onion (about 240 mL or 140g)
1/2 cup chopped cilantro (about 118mL or 20g)
1 serrano, finely diced (or to taste)
1. Combine all ingredients in a bowl and season to taste with salt.
Nachos
9 ounces tortilla chips (255g)
3 cups shredded monterey jack (about 340g)
1 1/2 cup shredded cheddar cheese (about 170g)
1 can black beans, drained (14oz can, 425g)
1/2 cup chopped cliantro (about 118mL or 20g)
sliced pickled jalapeños to taste
1 cup chopped white onion (about 240 mL or 140g)
Sour cream to serve on the side, if desired
1. Preheat oven to 350°
2. Lightly grease a baking sheet with oil or non-stick spray.
3. Layer 1/3 each of the chips first, followed by beans, then onions, then cheeses, and then pickled jalapeños. Repeat these steps two more times until you have three layers spread across the baking dish.
4. Place in the oven and bake until the cheese is bubbling.
5. Remove from oven, garnish with cilantro and then top with dollops of guacamole and sour cream as desired. Serve salsa on the side as well as additional guacamole.
We here at Tasted are committed to helping you cook like less of a wuss. So today Noah’s going to show you how to avoid Nacho Cheese (and “cheese food product”), and make nachos that are Rustic as F#%K.
Did you enjoy this recipe? Are you going to make nachos for your March Madness party (people have those, right?) Or just because?
Want more Noah? Check out The Food Feeder: http://goo.gl/z1ypZ
RECIPE, for those of you who didn’t take notes during this video. LAME.
Make the guacamole and pico de gallo first, and set aside
Guacamole:
3 avocados
1/2 cup chopped tomatoes with their juice (about 50g)
1 serrano chile (or to taste), finely diced
2 tablespoons chopped white onion (15-20g)
2 tablespoons chopped cilantro (about 5g)
To serve:
1 tablespoon chopped white onion (about 9g. But eyeball this. It’s garnish)
1/4 cup chopped tomatoes (25-ish grams)
2 tablespoons cilantro (5g-ish)
1. Peel avocados, remove pits and place flesh into a bowl.
2. Using a fork, mash the avocados and then add the remaining ingredients and mix. Season to taste with salt.
3. An avocado pit can be left in the guacamole until served.
4. Once serving the guacamole, garnish with remaining onion, tomatoes and cilantro.
Pico de Gallo
3 cups chopped tomatoes with their juice (about 300 g)
1 cup chopped white onion (about 240 mL or 140g)
1/2 cup chopped cilantro (about 118mL or 20g)
1 serrano, finely diced (or to taste)
1. Combine all ingredients in a bowl and season to taste with salt.
Nachos
9 ounces tortilla chips (255g)
3 cups shredded monterey jack (about 340g)
1 1/2 cup shredded cheddar cheese (about 170g)
1 can black beans, drained (14oz can, 425g)
1/2 cup chopped cliantro (about 118mL or 20g)
sliced pickled jalapeños to taste
1 cup chopped white onion (about 240 mL or 140g)
Sour cream to serve on the side, if desired
1. Preheat oven to 350°
2. Lightly grease a baking sheet with oil or non-stick spray.
3. Layer 1/3 each of the chips first, followed by beans, then onions, then cheeses, and then pickled jalapeños. Repeat these steps two more times until you have three layers spread across the baking dish.
4. Place in the oven and bake until the cheese is bubbling.
5. Remove from oven, garnish with cilantro and then top with dollops of guacamole and sour cream as desired. Serve salsa on the side as well as additional guacamole.