Nachos

Updated at: Thu, 17 Aug 2023 07:05:47 GMT

Step 1

to make the chorizo, crumble the tofu in a bowl and set aside. Preheat a dry skillet over medium heat. Add the chiles to toast and slightly blacken for about 2 to 3 minutes. Use heatproof tongs to continuously flip and move the chiles to make sure they don’t burn. The árbol chile should toast a lot faster than the other chiles for about 1 to 2 minutes. Once the chiles are charred, add them to a bowl of warm water. Use another bowl to push them down and submerge them into water until they rehydrate, about 10 minutes.

Step 2

in the same dry skillet, add the oregano, paprika, cloves, cumin, coriander and cinnamon to toast until the spices become aromatic for 1 to 2 minutes. Add the toasted spices to a blender with the liquid aminos, apple cider vinegar, the rehydrated chiles and 1/2 cup (120ml) of the rehydrating liquid. Blend until smooth, adding more of the rehydrating liquid as needed to get a thick creamy paste consistency. Season with salt and pepper and set aside.

Step 3

Coat the bottom of the skillet with oil and preheat over medium heat. Add the mushrooms and tempeh with a pinch of salt and the mushroom powder. Sear the mixture for 10 minutes, or until it is crispy and slightly crunchy. Add half of the chile paste to the skillet and mix until the mushrooms and tempeh are fully coated. Let the mixture cook over low heat for 10 minutes.

Step 4

Add the other half of the chile paste to the bowl of tofu and mix to incorporate. Coat the bottom of another skillet with oil and preheat over the medium heat. Add the tofu mixture to the pan. Stir to cook and lightly crisp the tofu, adding more oil as needed for about 10 minutes. Add the mushrooms mixture to the tofu pan, and continue cooking, adding more cooking oil to crisp the mixture.

Step 5

1/2 cup (120ml) Chorizó

Step 6

To make the pico de gallo, make sure the avocado is slightly firm to the tough since you want the diced pieces to hold their shape in the pico de gallo. Add the avocado, tomato, jalapeño, cilantro and lemon juice to a medium bowl and gently fold together, adding salt to taste.

Step 7

To make the tortilla chips, like a medium baking sheet with paper towels. Add the oil to a medium pot. Place the pot on the stove over medium heat. Allow the temperature to rise to 350 degrees. Cut the tortillas into 6 wedges. Fry the tortilla wedges for about 2 to 3 minutes in 2 to 3 batches so the temperature stays at 350 degrees, and the tortilla chips have space to move in the oil without sticking together. Use a spider (a shallow, wire-mesh basket) to move the tortilla chips, and pull them out of the oil when they are golden and crispy. Place the cooked tortilla chips on a paper towel- lined baking sheet, and season with a pinch of salt.

Step 8

To make the cheese, add the potatoes and carrot to the medium pot and cover with 2 inches (5cm) of water and a generous pinch of salt. Bring the water to a boil and cook for 15 to 20 minutes, or until the potatoes and carrots are fork tender. Strain and reserve the water. Add the potatoes, carrots, cashews, nutritional yeast, salt (start with 1 teaspoon) and about 1 cup (240 ml) of the reserved water to a blender. Blend until completely smooth, adding more of the starchy water if the sauce is too thick or chunky. You are looking for a nacho cheese consistency that sticks to the back of a spoon and holds a line if you run your finger down the back of the spoon. Add additional salt if needed.

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