Mexican Tequila Avocado Nachos Recipe 45

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!

FRESH SHRIMP AND AVOCADO NACHOS

Fresh Shrimp and Avocado Nachos image

I'm a fan of shrimp, and my family loves nachos. When I combined those favorites and added fresh avocado, the result was a cool yet satisfying snack. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 10 servings.

Number Of Ingredients 16

Ingredients

4 plum tomatoes, chopped
3 tomatillos, husked and chopped
4 jalapeno peppers, seeded and finely chopped
1 small onion, chopped
1/4 cup minced fresh cilantro
3 tablespoons olive oil
3 tablespoons lime juice, divided
2 tablespoons seasoned rice vinegar
2 garlic cloves, minced
1-1/2 teaspoons sea salt
1/2 teaspoon dried oregano
1 pound peeled and deveined cooked shrimp (31-40 per pound), coarsely chopped
2 medium ripe avocados, peeled and pitted, divided
1/2 cup sour cream
8 cups tortilla chips
1 cup shredded lettuce

Steps:

In a large bowl, combine tomatoes, tomatillos, peppers, onion, cilantro, oil, 1 tablespoon lime juice, vinegar, garlic, salt and oregano. Cover and refrigerate until chilled, at least 30 minutes. Stir in shrimp., For avocado cream, mash 1 avocado with sour cream and 1 tablespoon remaining lime juice until smooth. Cube remaining avocado and toss with remaining 1 tablespoon lime juice., To serve, arrange chips on a large platter. Top with shrimp mixture, cubed avocado, lettuce and avocado cream; serve immediately.

Nutrition Facts : Calories 264 calories, Fat 16g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 542mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein.

MEXICAN TUNA TOSTADAS

Mexican Tuna Tostadas image

Provided by Adeena Sussman

Categories Tequila Cocktail Party Quick & Easy Lime Tuna Avocado Hot Pepper Healthy Seed Self

Yield Makes 8 servings

Number Of Ingredients 13

Ingredients

8 corn tortillas (6 inches each)
3 tablespoons canola oil
3/4 teaspoon salt
1/2 teaspoon finely chopped chipotle pepper
2 tablespoons fresh lime juice
1 tablespoon tequila
1/2 teaspoon adobo sauce
1/2 teaspoon ground cumin
1/4 teaspoon sugar
1 pound sushi-grade tuna, cut into 1/4-inch cubes
1 avocado, cut into 1/4-inch cubes
3 scallions (green part only), thinly sliced
3 tablespoons hulled pumpkin seeds

Steps:

Heat oven to 350°F. Cut 2 rounds from each tortilla with a 3-inch cookie cutter. Brush both sides of tortillas with 1 tablespoon of oil and sprinkle with 1/2 teaspoon of salt. Place rounds in 1 layer on cookie sheets; bake until crisp and edges are golden, 10 to 12 minutes. Remove from oven. Whisk chipotle, remaining 2 tablespoon oil, lime juice, tequila, adobo sauce, cumin, sugar and remaining 1/4 teaspoon salt in a bowl. Place tuna, avocado, 2/3 of scallions and 2 tablespoons of pumpkin seeds in another bowl. Pour dressing over top and gently stir to coat, trying not to break up avocado. Spoon tuna mixture onto tortilla rounds. Top with remaining 1 tablespoon pumpkin seeds and remaining 1/3 of scallions.