Black Bean Nachos with Red Chile Beef
This appetizer is loaded with spicy chorizo, assorted chiles, and hearty black beans.
Yield: serves 8
- 9 dried guajillo chiles, stemmed and seeded
- 1 1⁄2 cups chicken broth
- 1⁄8 tsp. cumin seeds, lightly toasted
- 3 cloves garlic, roughly chopped
- 1 small bay leaf
- Salt, to taste
- 1 tbsp. olive oil
- 1 lb. skirt steak, finely chopped
- 1⁄4 lb. Mexican chorizo, casing removed, finely crumbled
- 2 slices bacon
- 1⁄2 lb. dried black beans, picked through and rinsed
- 2 tomatoes, roughly chopped
- 1 medium white onion, roughly chopped
- 1 dried ancho chile, stemmed and seeded
- 1 canned chipotle chile in adobo
- 2 tbsp. peanut oil, plus more for frying
- 2 tbsp. chopped cilantro, plus 16 sprigs
- 2 tsp. fresh lime juice
- 1 tsp. walnut oil
- 2 avocados, peeled and cubed
- 1 serrano chile, finely chopped
- 16 (6") corn tortillas, each cut into 4 long triangles
- 2 cups grated monterey jack cheese
- 1 1⁄3 cups crème fraîche
- 1⁄2 cup crumbled cotija cheese
- 4-7 jalapeños, thinly sliced
- Toast guajillo chiles on a baking sheet in a 350° oven for 5 minutes. Soak in warm water until soft, about 30 minutes. Drain. Purée chiles, broth, cumin, 2 cloves garlic, bay leaf, and salt. Heat olive oil in a skillet over medium-high heat. Brown steak and chorizo in 2 batches, about 5 minutes each. Drain. Return to skillet with purée; simmer on medium-low until thick, about 15 minutes. Chill.
- Cook bacon in a skillet over medium heat until just crisp, 6–7 minutes. Transfer to a pot; reserve fat. Add remaining garlic, black beans, half the tomatoes and onions, ancho and chipotle chiles, and 5 cups water; bring to a boil. Simmer over medium-low heat, partially covered, until soft, about 2 1⁄2 hours. Let cool. Purée beans. Heat 2 tbsp. peanut oil and reserved bacon fat in a skillet over medium-high heat. Fry bean purée until thick, 8–10 minutes. Season with salt.
- Mix remaining onions, remaining tomatoes, chopped cilantro, lime juice, walnut oil, avocados, serrano chiles, and salt to make an avocado relish. Pour peanut oil into a pot to a depth of 2"; heat to 350° on a deep-fry thermometer. Fry tortillas until crisp, about 1 minute. Drain on paper towels; sprinkle with salt.
- Preheat broiler. Heat beef and beans. Divide chips between baking sheets; top each chip with beans, beef, and monterey jack; broil briefly to melt. Top each nacho with avocado relish, crème fraîche, cotija, jalapeño, and cilantro sprigs.