Black Smoke Nachos Recipe

Combine diced tomatoes, red onion, chopped cilantro, minced jalapeño (if using), lime juice and 1/2 tsp salt in a bowl. Mix gently, taste and adjust seasoning. Let sit at room temperature while other components are prepared so flavors meld (10–15 minutes).

If using refrigerated smoked meats, reheat gently: place pulled beef and pulled pork in separate shallow pans, sprinkle each with 1/4 tsp smoked paprika and about half of the BBQ sauce (reserve remaining sauce for finishing). Cover with foil and warm in a 325°F (160°C) oven for 8–12 minutes until heated through. Alternatively heat in a skillet over medium-low heat, stirring occasionally, until warmed through.

Toss the warmed pulled beef and pulled pork together in a bowl with the remaining BBQ sauce to coat evenly. Keep warm.

In a medium saucepan over medium heat, melt 3 tbs butter until foaming but not browned.

Whisk in 3 tbs flour and cook for 1–2 minutes, stirring constantly, to make a blonde roux (do not let it brown).

Slowly pour in 2 cups whole milk while whisking to avoid lumps. Continue whisking and bring to a gentle simmer until the sauce thickens (2–4 minutes).

Reduce heat to low. Whisk in 2 tbs cream cheese until smooth, then add 2 cups grated sharp cheddar a handful at a time, stirring until melted and smooth.

Stir in Dijon mustard, Worcestershire sauce, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep sauce warm on the lowest heat, stirring occasionally so it stays pourable. If it becomes too thick, thin with 1–2 tbs warm milk.

Preheat oven to 375°F (190°C). Arrange half of the tortilla chips in an even layer on a large ovenproof platter or baking sheet lined with parchment.

Evenly distribute half of the warm pulled meat mixture over the chips. Drizzle about one-third of the cheddar sauce over the meat and chips.

Scatter half of the jalapeño slices, half of the halved jalapeño poppers, and half of the diced avocado over the top. Spoon half of the salsa fresca in small piles across the nachos (so it doesn't make chips soggy).

Top with remaining chips and repeat with remaining meat, cheddar sauce (reserve a little for serving), jalapeños, poppers, avocado and salsa.

Bake in the preheated oven 6–8 minutes until chips at the edges are warmed and cheddar sauce is bubbling slightly. Avoid overbaking to keep chips crisp.

Remove nachos from the oven. Dollop sour cream in 6–8 spots across the top (or pipe if preferred). Sprinkle remaining 1/2 cup fresh coriander leaves over the nachos.

Serve immediately with extra cheddar sauce and BBQ sauce on the side for drizzling. Provide small forks or plates for sharing.