Make It A Meal For Recipe

Preheat oven to 375°F (190°C) if baking, or heat 1/2 inch oil in a wide skillet to 350°F (175°C) if frying.

Brush or toss each corn tortilla with neutral oil. Stir beet juice (or pink food coloring) into remaining oil so chips pick up a pink hue; lightly brush both sides of each tortilla so color is even but not soggy.

Cut tortillas into 6 wedges each (8 tortillas → ~48 chips). Arrange in a single layer on a baking sheet for oven method or work in batches for frying.

If baking: bake 8–12 minutes, flipping halfway, until crisp and edges just brown. If frying: fry 30–60 seconds per side until crisp, then drain on paper towels. Immediately season with kosher salt.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the chopped onion and sauté 3–4 minutes until translucent.

Add minced garlic and cook 30 seconds until fragrant. Add the USDA Prime ground beef, breaking it up with a spoon; brown for 6–8 minutes until no pink remains.

Stir in smoked paprika, ground cumin, kosher salt and black pepper. Add 2 tablespoons broth if mixture seems dry. Fold in the pulled pork and cook 2–3 minutes to warm and meld flavors. Taste and adjust seasoning.

Lower heat to keep warm while assembling nachos.

Place smoked salmon in a bowl and gently flake or slice into bite-sized pieces. Add lemon juice, chopped dill and a pinch of black pepper; toss lightly. Keep chilled until assembly so delicate flavor remains distinct from hot beef.

In a medium saucepan, cook chopped bacon over medium heat until fat renders and bacon is crisp (or heat 1 tablespoon bacon fat). Remove most of the crisp bacon and reserve for topping if desired.

Add the chopped onion to the bacon fat and sauté 3 minutes until soft. Add drained pinto beans, brown sugar, molasses, yellow mustard, apple cider vinegar and smoked paprika.

Simmer gently 8–10 minutes until flavors combine and sauce thickens slightly. Adjust salt and pepper to taste. Keep warm for serving.

Preheat broiler to high if you will melt the cheese on assembled chips, or plan to melt cheese on the stove.

For the Lightning Sauce: whisk together mayonnaise, sour cream, hot sauce, honey, smoked paprika, lime juice and 1/4 teaspoon salt until smooth. Taste and adjust heat or acidity.

If preparing a cheese sauce: in a small saucepan over low heat, combine half the shredded cheddar and half the Monterey Jack with 2–3 tablespoons milk; stir until melted and smooth. Keep warm. Alternatively, sprinkle shredded cheese over assembled chips and broil 2–4 minutes until melted and bubbly.

On a large serving platter or sheet pan, spread a single layer of pink tortilla chips. Spoon a generous portion of the beef-and-pulled-pork mixture over the chips, distributing evenly.

Scatter warmed pit beans in spoonfuls across the chips. Add small clusters of smoked salmon pieces on top (the contrast of hot beef and cool smoked salmon is intentional).

Either drizzle the prepared cheese sauce over or sprinkle the remaining shredded cheeses and briefly broil 2–4 minutes until cheese melts. Remove from oven.

Drizzle Lightning Sauce over the finished nachos. Garnish with reserved crisp bacon (if using), chopped cilantro, scallions, pickled jalapeños and crumbled cotija if desired. Serve immediately with lime wedges and your two chosen sides (for example, charred corn and an extra cup of pit beans).