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Da Silva Nachos Recipe

Name: Da Silva Steakhouses Da Silva Nachos Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 cups tortilla chips (store-bought or homemade); 3 cups shredded cheese (Mexican blend or cheddar + Monterey Jack); 2 cups shredded cooked beef (braised flank/skirt) OR shredded cooked chicken (rotisserie or poached); 1 cup cooking juices or reserved braising liquid; 1 tbs vegetable oil (for reheating meat); 2 medium ripe avocados; 2 tbs fresh lime juice; 2 tbs small red onion, finely minced; 2 tbs cilantro, chopped; 1 tsp jalapeño, seeded and minced; 1 tsp salt; 1 tsp black pepper; 2 medium roma tomatoes, seeded and diced; 1 medium white or red onion, finely diced; 3 tbs cilantro, chopped; 1 tbs fresh lime juice; 1 tsp salt; 0.5 tsp black pepper; 1 cup nata cream or crema (sour cream as substitute); 0.5 cup pickled jalapeños, sliced; 1 medium red bell pepper, seeded and thinly sliced; 0.25 cup fresh cilantro leaves (for garnish); 4 each lime wedges (for serving); 0.5 tsp salt; 0.25 cup pico hot sauce or salsa roja; 0.5 cup crumbled queso fresco or cotija

Inspired by Da Silva Steakhouse

Time35m

Serves4

Indulge in a Mountain of Fresh Tortilla Chips Topped with Shredded Cheese, Guacamole, Nata Cream, Pico de Gallo, Jalapeños, Red Bell Peppers, and Your Choice of Shredded Beef or Chicken

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Ingredients

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Tortilla chips & cheese

8 cups tortilla chips (store-bought or homemade)

3 cups shredded cheese (Mexican blend or cheddar + Monterey Jack)

Shredded meat (choose beef or chicken)

2 cups shredded cooked beef (braised flank/skirt) OR shredded cooked chicken (rotisserie or poached)

1 cup cooking juices or reserved braising liquid

1 tbs vegetable oil (for reheating meat)

Guacamole

2 medium ripe avocados

2 tbs Fresh lime juice

2 tbs small red onion, finely minced

2 tbs cilantro, chopped

1 tsp jalapeño, seeded and minced

1 tsp Celtic sea salt

1 tsp black pepper

Pico de gallo

2 medium roma tomatoes, seeded and diced

1 medium white or red onion, finely diced

3 tbs cilantro, chopped

1 tbs Fresh lime juice

1 tsp Celtic sea salt

1/2 tsp black pepper

Nata cream & toppings

1 cup nata cream or crema (sour cream as substitute)

1/2 cup pickled jalapeños, sliced

1 medium red bell pepper, seeded and thinly sliced

1/4 cup fresh cilantro leaves (for garnish)

4 each Lime wedges (for serving)

1/2 tsp Celtic sea salt

Optional extras

1/4 cup pico hot sauce or salsa roja

1/2 cup crumbled queso fresco or cotija

Method

Prepare shredded meat

Reheat and season

If using pre-cooked shredded beef or chicken, warm 1 tablespoon oil in a skillet over medium heat. Add the shredded meat and 1/2 to 1 cup reserved cooking juices (or broth) to keep it moist. Cook, stirring, until heated through and slightly saucy, about 4–6 minutes. Taste and add salt to taste. Keep warm on very low heat while you assemble the nachos.

Make guacamole

Halve and pit the avocados, scoop flesh into a bowl and mash to your preferred texture. Add 2 tablespoons lime juice, minced red onion, 2 tablespoons chopped cilantro, 1 teaspoon minced jalapeño, 1 teaspoon salt, and 1 teaspoon black pepper. Stir to combine and adjust lime/salt to taste. Cover and refrigerate until ready to use to prevent browning.

Make pico de gallo

Combine diced tomatoes, diced onion, 3 tablespoons chopped cilantro, 1 tablespoon lime juice, 1 teaspoon salt, and 1/2 teaspoon black pepper in a bowl. Stir, taste, and adjust seasoning. Let sit at room temperature 10–15 minutes for flavors to meld.

Prepare nata cream

If using store-bought nata cream or crema, stir to smooth. For a quick flavored crema, whisk 1 cup crema or sour cream with 1 tablespoon lime juice and 1 teaspoon salt. Transfer to a squeeze bottle or small bowl for easy drizzling.

Assemble and bake

Preheat the oven to 375°F (190°C). On a large ovenproof platter or rimmed baking sheet, spread half of the tortilla chips in an even layer. Sprinkle half of the shredded cheese evenly over the chips. Add half of the warmed shredded meat in small clusters over the cheese. Add a second layer of chips, then top with remaining cheese and meat.

Scatter sliced red bell pepper and half of the pickled jalapeños across the top. Bake in the preheated oven until cheese is fully melted and bubbling, about 8–10 minutes. For extra browning, place under the broiler 1–2 minutes while watching closely.

Finish and serve

Remove nachos from oven and let rest 1–2 minutes. Dollop guacamole in several spots across the top (or spoon onto the side). Spoon pico de gallo over the nachos in scattered amounts. Drizzle nata cream or crema over the nachos in a zigzag pattern. Sprinkle remaining pickled jalapeños, chopped cilantro leaves, and crumbled queso fresco or cotija if using. Serve with lime wedges and optional hot sauce on the side.

Tip: Assemble and serve immediately so chips remain crisp. Keep extra toppings separate for guests to add more if desired.