This Nacho Stacking Method Ensures Each Bite Is As Delicious As the First
Nacho is one of the most sophisticated food products in the world, but attention should be paid to the format. To keep each bite as cheesy and delicious as the first, you need to know how to fold them.
The above video is actually filled with a lot of fantastic nacho-making tips from Clifford Endo (aka “Foodinese”), but the stack breakdown starts in about three and a half minutes. You should definitely supplement these written instructions with visualizations, but the sequence is:
- Take a dish and spread a healthy layer of fried beans over it.
- Then add a layer of sticky cheese queso.
- And now the chips. Take a few thick, hearty tortilla chips and stick them vertically into your 2-layer sauce, all of them leaning against each other, as it were.
- Sprinkle the potato chips with carnitas (or other meats), black beans, and a glass of Monterey Jack.
- Then you can either put it all under the grilled meat until the Monterey jack is nice and smooth, or you can hold the flashlight up to it. (I would light it up.)
- You may think you are finished, but you are not. You will want to add another layer of chips (horizontally this time), more meat, more black beans, and some Oaxacan cheese. Fry or sauté, sprinkle with pickled jalapenos, pico de gallo, cilantro, green onions and cream.
It may sound a little daunting, but if you’ve ever come across the sad, no-cheese chips that lie at the bottom of a pile of nacho, I think you’ll agree that it’s worth it. I mean, working your way through layers of beans, meat, and cheese just to be greeted by roasted beans and quesos sounds like the ultimate edible surprise. But that’s just my opinion.
You folded the nacho incorrectly | Eater