Bricklayer Style Nachos Sheet Pan Food

BRICKLAYER-STYLE NACHOS

Bricklayer-Style Nachos image

Bricklayer-style beef, or puntas al albañil, made with tender pieces of beef, salty bacon and sometimes chorizo in a chunky fire-roasted salsa, is a beloved taco filling in Mexico. Once a common snack available near construction sites in central Mexico, it became popular beyond street food stands, expanding into homes and restaurants over the years. Here it's used as the foundation for nachos, topped with mounds of melted cheese, tangy queso fresco, creamy avocado and crunchy scallions for a hearty, delicious meal.

Provided by Pati Jinich

Categories snack, weeknight, burritos and nachos, crackers and chips, finger foods, meat, appetizer, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

2 pounds ripe Roma tomatoes or 2 (15-ounce) cans fire-roasted tomatoes
8 ounces thick-cut bacon, thinly sliced
8 ounces fresh Mexican chorizo, casing removed, coarsely chopped
1 1/2 pounds beef sirloin, excess fat removed, meat cut into 1/2-inch pieces
Kosher or sea salt and black pepper
1 medium white onion, halved and slivered (about 1 1/2 cups)
1 to 2 jalapeños or serrano chiles, halved, deseeded if desired, and sliced
2 garlic cloves, finely chopped
1 to 1 1/2 pounds store-bought or Homemade Tortilla Chips (see recipe)
12 ounces shredded Mexican melty cheese, like Oaxaca, Asadero or quesadilla, or even Monterey Jack or mozzarella (about 3 cups)
1 ripe avocado, halved, pitted and finely chopped
1 cup crumbled queso fresco
8 scallions, trimmed and thinly sliced

Steps:

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-inch) 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!

THE ORIGINAL NACHOS

The Original Nachos image

The first nachos were said to have been invented in Piedras Negras, Mexico, in 1940, with just three ingredients. As the story goes, a group of women walked into the Victory Club in Piedras outside business hours. Aiming to please, Ignacio Anaya, the maître d'hôtel known as Nacho, ran to the kitchen and made a quick appetizer with ingredients he found. Today's nachos know no end to their variations: They can have a number of seasoned layers, like these bricklayer-style nachos, or these vegetarian bean nachos, or simply be topped with cheese sauce, like those sold at concession stands. But the simplicity of its original, with its barely salted chips, nutty melted cheese and briny pickled jalapeños, is sure to charm true fans.

Provided by Pati Jinich

Categories snack, burritos and nachos, crackers and chips, finger foods, appetizer

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 3

Ingredients

3/4 pound store-bought or Homemade Tortilla Chips (see recipe)
1 pound shredded Colby cheese (about 4 packed cups)
1 cup thinly sliced store-bought or homemade Pickled Jalapeños (see recipe), plus 2 to 4 tablespoons brine

Steps:

Set racks in the upper and lower thirds of the oven and heat to 400 degrees.
Spread the tortilla chips in a single layer on two large sheet pans. Place a scant tablespoon of shredded cheese over each chip, pressing slightly to adhere. Top each chip with 1 or 2 slices pickled jalapeño. Sprinkle or spoon the pickled jalapeño brine all over the chips. Bake until cheese melts completely and begins to lightly brown at the edges, 5 to 7 minutes.
Serve nachos immediately, directly on the hot baking sheets, or use a spatula to transfer them to a platter.

More about "bricklayer style nachos sheet pan food"

LOADED SHEET PAN NACHOS {THE ULTIMATE A - Z GUIDE}

Web Jan 4, 2021 Pre-heat oven to 350°F. Line a large, rimmed baking sheet with parchment paper or a Silpa baking mat and set aside. Combine the …
From thisfarmgirlcooks.com
Reviews 1
Category Main Dish
Cuisine Mexican
Total Time 30 mins

Pre-heat oven to 350°F. Line a large, rimmed baking sheet with parchment paper or a Silpa baking mat and set aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped red onion and minced garlic. Season with salt and black pepper and stir to combine. Sauté, stirring occasionally, until the onion is soft and starts to develop a bit of color, approximately 5 minutes.
Add the beef and break up into small pieces with a spatula. Add 2 tablespoons of the taco seasoning mixture and stir to combine. Cook, stirring occasionally, until the beef is browned. Remove from heat and set aside.

Bricklayer Style Nachos Sheet Pan Food

BRICKLAYER-STYLE NACHOS

THE ORIGINAL NACHOS

More about "bricklayer style nachos sheet pan food"

LOADED SHEET PAN NACHOS {THE ULTIMATE A - Z GUIDE}

SHEET PAN NACHOS - DAMN DELICIOUS

SHEET PAN NACHOS RECIPE | REE DRUMMOND | FOOD NETWORK

LOADED SHEET PAN NACHOS RECIPE - SIMPLY RECIPES

BRICKLAYER - WIKIPEDIA

SHEET PAN NACHOS - AHEAD OF THYME

SHEET PAN CHICKEN NACHOS {SO EASY}

CHEESY SHEET PAN STEAK NACHOS | EPIC LOADED NACHOS …

MAKE THESE EASY NACHOS AT HOME | KITCHN

OVEN BAKED SHEET PAN NACHOS RECIPE | THE RECIPE CRITIC

BRICKLAYER-STYLE NACHOS - DINING AND COOKING

BRICKLAYER IN CANADA | JOB DESCRIPTION - JOB BANK

SHEET PAN NACHOS - THE PERFECT MUNCHIE RECIPE! - PINTEREST

BRICKLAYER-STYLE NACHOS - THE NEW YORK TIMES (2023-04-22)

REGISTERED DIETICIAN SHEET PAN NACHO TIPS | KITCHN

SHEET-PAN EVERYTHING - NEW YORK TIMES

QUICK SHEET PAN NACHOS RECIPE FOR A FAMILY DINNER

BRICKLAYER-STYLE NACHOS RECIPE | RECIPE | RECIPES, NYT COOKING, …

BRICKLAYER-STYLE NACHOS RECIPE | RECIPE | RECIPES, SHEET …

BRICKLAYER DEFINITION & MEANING - MERRIAM-WEBSTER

ROASTED VEGGIE SHEET PAN NACHOS - HOT FOR FOOD BY LAUREN TOYOTA

CHICKEN SHEET PAN NACHOS - CINCO DE MAYO RECIPE | OMC

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

You'll also love

Related Search