When presented the opportunity to review Ultimate Nachos, I responded with absolutely zero hesitation. I mean, it’s 144 pages of nachos and nacho accouterments. WHAT?!
Authors Lee Frank and Rachel Anderson went on a mission to round up the very best in nachos – with 84 recipes from homemade tortilla chips to guacamole with bacon to Poached Pear Gorgonzola Dessert Nachos, I believe they did just that.
In one day/night Jeff, our friend Audrey and I set out to try seven, yes, SEVEN, of the recipes in Ultimate Nachos for an all-out feast.
We started with the Carnitas Nachos, which involved 4 hours of braising a pork butt – filling our apartment with the most amazing smell.
Next, we made Micheladas from the drink portion in the back of the book. These are made with Mexican beer and a few other ingredients, which are totally customizable (is that a word?). We used hot sauce, Worcestershire sauce and lime juice in ours.
As you can see, I get really dressed up and glamorous for all day cooking sprees…
They wouldn’t have been complete without a coarse salt +lime zest rim and a wedge of lime!
While we had a full day to make everything needed for the Carnitas Nachos from scratch, the book reiterates that you can pick and choose what to make yourself. It’s okay to buy salsa from the store or to use bagged tortilla chips if you need to. However, the feeling of accomplishment, deliciousness and overall satisfaction just might not be the same… ;)
Pro tip: if your avocados are a little under-ripe, or if you like delectable things, grill your halved avocados before using in salsa/guac. I promise you won’t regret it.
In addition to grilling the ‘cados, we added jalapeños to the guacamole since we like a little heat. Other than that, the Ultimate Nachos recipe for Simple Guacamole was perfect!
Next up, we tried the Roasted Pineapple Salsa. If you’ve never grilled or caramelized pineapple before, then
you’ve never known happiness you are really missing out! It bring out the most incredible flavor. This salsa also contains roasted red bell pepper, jalapeños, cilantro, red onion, lime juice and salt. Ah-mazing.
Simple Pico de Gallo was an absolute must for us – it’s a very simple, fresh salsa with bright flavors that can be made with as little (or as much) heat as you prefer.
We were pretty impressed with our trio!
Another recipe we tried was for Refried Beans, but as you can imagine, those don’t photograph very well by themselves…
Making homemade tortilla chips is much easier than you’d think, and WOW, is it worth the minimal effort. These things are sooo flavorful, not to mention when you make them at home, you control the type/amount of oil and sodium level.
Once all the toppings and tortilla chips are ready, assembly is easy. Plus, you know how there are also dry-as-bone nachos at the bottom of the pile and not enough of the good stuff to add to them? NOT THIS TIME. We layered the cheese and carnitas onto every. single. chip. before putting those bad boys in the oven.
Hungry for more? Stay tuned for a recipe for the Carnitas Nachos in my next post!
And if, like me, the sound of this book excites you beyond words, you can purchase it here (when they get back from their honeymoon!), here and here. I am so looking forward to cooking my way through this thing. You can also like the Nachos NY page on Facebook, and follow them on Twitter.
Disclosure: I was provided a copy of Ultimate Nachos, but was not otherwise compensated; the opinions in this post are my own.