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Rosemary Orozco helps Chef Wes Rowe with WesBurger n'More to create Tex-Mex nachos for your Super Bowl party.
Tex Mex Nachos
Ingredients:
(Serves 4)
24 corn tortillas and 3 cups vegetable oil if you plan to make your own chips
or 1 bag store bought chips
1 can of refried beans or a pint of retried beans from the your local taqueria (I like La Palma)
2 cups (1 lb) shredded Colby cheese (If you can't find Colby, substitute a jack or mild cheddar)
Jar of pickled sliced jalapeños
3/4 lb skirt steak
3 tomatoes diced
1 bunch chopped cilantro
3 avocados
1 large diced yellow onion
2 jalapeños seeded and chopped
8 oz Mexican crema
3 limes
2 tsp chile powder
1tsp cumin
Salt
Carne Asada
Marinate skirt steak at least one hour in advance with salt, juice of 1 lime, and 2 tsp chile powder
Grill skirt steak over grill to internal temp of 120, or broil on top rack of oven for 3 min per side
Slice into thin 1-inch-long pieces
Chips
Heat oil to 350 degrees
Cut tortillas in quarters
Fry tortillas in two batches for three minutes per batch
Beans
If using canned beans warm up in a pot with a teaspoon of cumin and juice of half a lime
Pico de Gallo
Mix 1 cup tomatoes, half cup onion, 1 jalapeno, tablespoon of cilantro, teaspoon of salt and juice of half a lime for pico de gallo
Guacamole
Mash avocados with tablespoon salt, juice of 1 lime, half cup of onion, and 1 jalapeno, and set aside for guacamole
Assembly
Arrange chips on baking sheet
Place a teaspoon of beans on each chip followed by 1 piece of skirt steak, one slice of pickled jalapeno and top with cheese
Place under broiler for 3 min or until cheese is fully melted
Serve on large platter with scoops of guacamole, pico de gallo and Mexican crema in the middle
Texas Michelada
Ingredients
1 (12-oz.) beer, I prefer Victoria
1 lime wedge
Kosher salt, to taste
1 oz. fresh lime juice
1⁄2 oz. Worcestershire
1⁄8 tsp. freshly ground black pepper
5 dashes of hot sauce, I prefer valentina
Salt rim of mug and fill with michelada mix and ice, serve with beer on the side to be mixed in.