Bricklayer Style Nachos Sheet Pan Food
BRICKLAYER-STYLE NACHOS
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
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
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 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
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.
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