Five Star Nachos

Ingredients:

Nachos

• 1 package (340 g) yellow corn tortilla chips
• 1 container Mexican sour cream (220 g)
• 1 avocado, diced
• Fresh coriander leaves for garnish

Meat filling

• 220g raw Mexican chorizo, casing removed
• 1 tbsp. l. olive oil
• 220 g ground beef (20% fat)
• 1/4 cup chopped white onion
• 1 tsp ground cumin
• 1 teaspoon chopped fresh thyme
• 1 teaspoon coarse salt

Pickled onions

• 0.5 cup red wine vinegar
• 1 tbsp coarse salt
• 0.5 tsp sugar
• 2-3 dashes of tasty hot sauce, such as Tabasco
• 1 red onion, sliced ​​into very thin rings

Cheese sauce

• Three 400g cans of unsweetened condensed milk
• 340 g of grated sharp cheddar
• 340 g of grated Monterey Jack cheese
• 3 tablespoons cornstarch
• 2 tablespoons adobo sauce from a jar of chipotle peppers

Roasted Shishito Peppers

• 2 tbsp. shishito pepper
• Olive oil to drizzle
• Togarashi seasoning, to taste
• Dark sesame oil, to drizzle

Preparation:

1. Place tortilla chips on a platter. Top with the meat filling, pickled onions, cheese sauce, and shishito pepper. Drizzle with sour cream, then sprinkle with diced avocado and cilantro leaves.
2. Meat filling “Five Stars” from Sunny:
   Yield: 1 tbsp.
   
   Place the chorizo ​​in a mini food processor and puree. In a large skillet, heat the olive oil and add the chorizo, ground beef, onion, cumin, thyme, and salt. All at once! Cook over medium heat. Cook, stirring frequently, until cooked through, 5–10 minutes. Transfer with a slotted spoon to the nachos.
3. Pickled Onions by Anne Burrell:
   Yield: 1 tbsp.
   
   In a medium bowl, combine vinegar with 0.5 cups cold tap water. Add salt, sugar, and hot sauce. Add chopped onion and let marinate for at least 1 hour. The pickled onions can be refrigerated for up to 1 month.
4. Jeff's Cheese Sauce:
   Yield: 4 to 5 tbsp.
   
   Pour the unsweetened condensed milk into a medium saucepan and bring to a boil over medium heat. Mix the grated cheese and cornstarch in a bowl until smooth.
5. Add the cheese mixture and adobo to the simmering condensed milk and stir constantly for about 3 minutes to prevent burning. Cook, stirring occasionally, until the sauce is thick and smooth, about 10 minutes more. Season with salt and pepper to taste. Set aside 1.5 cups of the cheese sauce in a nacho bowl. Store any remaining cheese sauce in a tightly sealed container in the refrigerator for up to 1 week. Reheat with a little milk in a small saucepan over low heat.
6. Jeffrey's Roasted Shishito Peppers:
   Yield: 2 tbsp.
   
   Heat a grill pan over high heat. Toss the peppers in a small bowl with olive oil. Place the peppers on the hot grill pan and cook, turning occasionally, until the skins are blackened on all sides, 3–5 minutes. Transfer to a cutting board and shred, discarding the stems. Season generously with salt and sprinkle with togarashi. Drizzle with sesame oil to taste.