These are not your average nachos. While there are a few extra steps, we feel like each one makes the final bite worth taking, plus what else are you going to do on a snowy day?

Remember…. There are 2 parts that you’ll want to do ahead of time if you are making everything from scratch. Pickled red Onions and Black Beans.

Pre-heat oven to 400 once you have all your mis en place.

Ingredients:

1. Bag of 20 or so Corn Tortillas (we like to fry our own and will provide instructions for how we did this, but you can also use your favorite store bought brand.)
2. Pickled Red Onion (we make our own, very simple. One red onion and 1 cup distilled white vinegar plus a little time)
3. 2 cups fresh grated Queso Fresco (you can also used  a pre-shredded Mexican blend)
4. Salsa Verde (we made our own. 10 tomatillos, 2 serranos, 1/2 white onion, salt to taste)
5. Pico de gallo (we made our own. 8 Roma tomatoes, 1/2 white onion, 2 jalapeños. 1/2 bunch cilantro, salt to taste)
6. 1 cup black beans (we start with  1 cup dried, add 2 cups chicken stock, 1 tbsp cumin and 2 cloves fresh garlic. You can also use a 12 ounce can of black beans and move on with your day)
7. 4 strips Tender Belly Bacon
8. Sour cream 
9. Fresh limes (for juice and garnish)

Instructions: (Tortillas)

1. Cut tortillas into 5 strips per tortilla length-wise
2. Melt 2 cups beef tallow (or your preferred frying oil) heat to 350
3. Fry strips in batches and let drain/ dry on paper towels. They should be golden but not brown. We add salt right as we pull out of oil so it coats and sticks to the chips

Instructions: (Pickled Red Onion)

1. Unless you already have some in the fridge, you will want to make these at least 24 hours ahead of time. 
2. Slice red onion and put in container with a lid (an old jelly jar or mason jar will do)
3. Top off with vinegar
4. Refrigerate until needed. The onion should leach out it’s red color and the onions will become a vibrant pink. These will keep for weeks.

Instructions: (Salsa Verde)

1. Take husks off tomatillos and wash
2. Skin and quarter your white onion
3. Place whole serranos, white onion and tomatillos in a hot cast iron pan with no oil.
4. Turn tomatillos as the roast. They will get black on start to sweat. You want this. 
5. After 10 minutes or so add pan’s ingredients to a blender with the cilantro (roughly chopped) and a pinch or two of salt. 
6. Blend until smooth. 
7. Set aside 

Instructions: (Pico de Gallo)

1. Half romas and scoop out seeds and connective flesh
2. Dice into small cubes
3. Dice onion
4. Dice jalapeño
5. Chop cilantro
6. Avocado
7. Combine ingredients, add 1 ounce lime juice
8. Salt to taste

Instructions: (Bacon)

1. Cut bacon into desired width strips and cook until crispy
2. Set aside

Instructions: (Black Beans)

1. We like to take the long way.. of course. And so we soak our black beans overnight.
2. Add your black beans to a heavy bottomed pot with 2 cups fresh chicken stock (or vegetable stock… or even just water). Add salt and cook for several hours or until fork tender.
3. If you’ve skipped the dried bean to soak step, this is where you grab the can opener and add your 12 ounce can of black beans to the pot. Add your cumin and chopped garlic and let simmer  so flavors can co-mingle. Salt to taste.

Alright, now its time to layer and bake. 

Using a parchment lined sheet tray, add a layer of chips and smother with salsa verde, cheese and black beans. Layer 2 more times and bake for 15 -20 minutes or until the cheese looks gooey and melted.

Pull sheet tray out and transfer to a serving plate, remembering to leave off all parchment paper.

Top with fresh pico de gallo and pickled red onions and a few dollops of sour cream. We also like to add fresh chopped avocado for both flavor and color.

Whipped up this masterpiece? We need to see it! Tag us on social and who knows? We might just shout you out—or send you a little somethin'!