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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
3 large heirloom tomatoes (about 2 1/2 pounds), cored |
1 large red onion |
1 serrano chile pepper, stemmed |
1 cup fresh cilantro (leaves and stems) |
1 tablespoon mexican beer (drink the rest!) |
juice of 1 lime |
kosher salt and freshly ground pepper |
6 to 8 ounces nduja (soft italian salami; available at boccalone.com) |
1 8 -to-10-ounce bag white corn tortilla chips |
1 bunch scallions, thinly sliced |
2 cups canned pinto beans, drained and rinsed |
finely grated zest of 1 lime |
12 radishes, thinly sliced |
1 cup queso fresco |
1 cup fresh corn kernels |
2 tablespoons pickled jalapeno slices, drained, or more to taste |
2 hass avocados |
1/2 cup fresh cilantro leaves |
Directions:
1. Make the salsa: Roughly chop the tomatoes, onion and chile pepper and transfer to a food processor. Add the cilantro and beer and blend until chunky-smooth. Add the lime juice, 1 teaspoon salt, and pepper to taste.
2. Make the nachos: Preheat the oven to 300 degrees F. Render the nduja by sauteing it in a skillet over medium heat to give it a loose, spoonable consistency, 3 to 4 minutes. Toss the tortilla chips with the scallions, beans, lime zest, radishes, 1/2 cup queso fresco, the corn and pickled jalapenos in a large bowl. Add the rendered nduja and mix well. Place in a nonreactive casserole dish, then top with the remaining 1/2 cup queso fresco. Bake until the nachos are heated through (the cheese will not melt completely), about 10 minutes.
3. Spoon some of the salsa on top of the nachos (reserve the rest for dipping). Slice the avocados in half, remove the pits and dice inside the skin. Scoop out the avocado pieces and drop them on the top of the nachos along with the cilantro.
4. Photograph by Yunhee Kim
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