Tag Archives: borracho

Campfire Nachos

Back in the day, pre-kiddos, my husband and I actually went out on dates.  Like I real-deal left the house and even wore heels! …memories… That being said, one of our favorite places to go was the Yard House for extra-large beers and appetizers, my fave being their chicken nachos.  Given my current, complete “mom life” and flip flops, I still crave those crunchy, cheesy chips, but it’s not as easy to get.

Sooooo, I made my own version!  All I have to say, is that Yard House has best watch-out, because mine are just as legit.  Ok, the multi-million dollar restaurant is probably safe, they’ll just be losing my $13.95. 😉

*Absolutely buy your favorite tortilla chip, BUT for the best experience, I buy mine from our bakery.  They’re 100% fresh, crunchy, salty and thick.  Yes, normally I’d like thin chips for my salsa, but with heavy piled nachos you do NOT want your chip to break, right??  Eating nachos with utensils defeats the entire purpose, so please listen to me folks! 🙂

 

The Starting Lineup

  • 1 bag of corn tortilla chips 
  • 2 cups shredded chicken (i.e. rotisserie); you can also use ground beef or brisket
  • 1 can Borracho beans, drained
  • 1 cup enchilada sauce red, green or both (1/2+1/2 cup…which I love to do!)
  • 2+ cups cheese, shredded (fresh melts best, i.e. cheddar or jack)
  • Guacamole, Pico de Gallo, sour cream

Using a cast-iron skillet, Dutch oven or disposable foil pan, layer in 1/2 of the tortilla chips, followed by 1/2 each of the shredded chicken (or beef), beans, enchilada sauce and cheese.  Repeat the same process with another layer.

Warm the prepared nachos, until the cheese is melted and bubbly, either over your campfire, on your grill or in the oven (350 degrees).  Once the nachos are heated through, remove and top with a scoop each of the guacamole, Pico de Gallo and sour cream.  Serve warm.

**If preparing on the campfire or grill, you can loosely cover with foil to speed up the cooking time.

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The Sonoran Hot Dog

Arizona.  Besides the heat, my memories of the desert often pertain to the delish Sonoran delicacies that you can only get there.  I’ve yet to find the Mexican food of home in my years long search (sob), which is why you can frequently find me recreating them in my own kitchen.

A hot dog staple in Arizona is The Sonoran Dog (Sonora, Mexico)…it’s as popular in AZ as the Chicago Dog is…well..everywhere else.  It’s even listed on the Food Networks top ten hotdogs to try!

It’s crazy easy to recreate and you can cook them on the stove top, your broiler or even make a fiesta out of it and grill them up!  Just don’t forget the cerveza!!

The Starting Lineup

  • 1 package of bun-length hotdogs
  • 6-8 strips bacon (one strip per hotdog)
  • 1 package Bolillo rolls (bakery)
  • 1 can pinto beans (borracho style if possible)
  • 1 tomato, diced
  • 1/2 white onion, diced
  • 1 jalapeño, sliced
  • Mayonnaise 
  • Mustard  

First off, let’s wrap each one of those hotdogs with a strip of bacon.  If needed, you can use a toothpick to secure the bacon while cooking. 

 Heat a skillet up to almost medium and place in the bacon wrapped dogs.  Cook on all sides till crisp.  When finished, transfer to a paper towl lined plate to absorb any extra grease. 

  

That bottom dog was a real jerk…was not helping me out whatsoever!

While the bacon dogs are frying away, you have time to prep your veggies!  Slices and dice the tomatoes, onion and jalapeño.  *you could even use a premade jalapeño flavored sauce here instead. 

Also, bring your borracho (pinto) beans to a simmer on the stove.

Now that every thing is about complete (super simple recipe right?), take a sharp serrated knife and make a slit through the middle of each roll.  Do NOT cut all the way through.  You’re making more of a ‘pocket’ with the rolls.   *I like to take just a bit of the bread out of each roll(slit) so that you can really fill with a bunch of goodies! 
 

Assembly time is the best time!!  First, ladle a good amount of beans into each pocket of the Bolillo rolls. 

I forgot to grab a pic of the beans earlier, so youll have to make do with my friends plate 😉

Next, place the bacon-wrapped hot dog on top of the beans.  Then garnish with a good amount of tomatoes, onions, jalapeños and a drizzle each of the mayo & mustard.  Make sure to grab a few napkins because these things are dangerously messy and delicious! 

 

*I dislike mayo, but it’s good on here.  My friend hates tomatoes, but likes it on here…so just make it as directed…you’ll love it! 😉

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