Nachos Rancheros Recipe

Stack tortillas and cut each into 6 triangles (cut in half, then thirds). Pat dry if damp.

In a wide, deep skillet or pot, heat vegetable oil over medium-high heat to 350°F (175°C) or until a small tortilla scrap sizzles and browns in ~10 seconds. Use ~1 cup oil for a 10-inch pan.

Fry tortilla triangles in batches (do not overcrowd) 1–2 minutes, turning occasionally, until crisp and lightly golden. Use a slotted spoon to transfer chips to a wire rack or paper towels to drain.

While still warm, sprinkle chips evenly with 1 tsp kosher salt. Set aside.

Pat steak dry with paper towels. In a small bowl combine lime juice, minced garlic, cumin, smoked paprika, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper; rub over both sides of steak and let rest 10–15 minutes at room temperature.

Heat a cast-iron skillet or grill pan over high heat until smoking hot. Sear steak 3–4 minutes per side for medium-rare (times vary by thickness). For medium, cook 4–5 minutes per side.

Transfer steak to a cutting board and let rest 5–8 minutes. Slice thinly across the grain into bite-sized strips. Keep warm.

Heat a medium skillet over medium heat. Add chopped onion and cook 2–3 minutes until translucent.

Add chorizo (removed from casing) and break up with a spoon; cook 5–7 minutes until cooked through and slightly crisp.

Stir in 2 tbsp chicken stock or water, chopped chipotle, and 1 tbsp hot sauce. Simmer 1–2 minutes until saucy but not dry. Taste and adjust heat or salt. Keep warm.

In a small saucepan over low heat, combine cubed white American cheese, 1/2 cup milk and 2 tbsp cream cheese. Stir constantly until melted and smooth (5–7 minutes).

If using, stir in finely chopped jalapeño and 1/4 tsp salt. Keep warm on lowest heat; add a splash more milk if too thick.

Remove stems and seeds from dried guajillo and ancho chiles. Place chiles in a bowl and cover with hot water to rehydrate for 15 minutes until soft.

Drain chiles and transfer to a blender with tomato sauce, rehydrated chiles, peeled garlic, quartered white onion, 1 tsp vegetable oil, 1 tsp apple cider vinegar and 1/2 tsp salt. Blend until very smooth, adding 1–2 tbsp of the chile soaking liquid if needed to loosen.

Pour sauce into a small saucepan and simmer gently 5–7 minutes to meld flavors. Taste and adjust salt or vinegar; keep warm.

Preheat oven broiler or set oven to 375°F (190°C) if you prefer to melt cheese in the oven.

On a large ovenproof platter or sheet tray, arrange a single layer of warm tortilla chips. Spoon warm chorizo evenly over chips, followed by sliced steak.

Drizzle the cheese dip over the chips and meat in ribbons. Spoon the special red sauce in small pools across the nachos for bright, tangy flavor.

Place under the broiler 1–2 minutes (watch closely) just to warm toppings and slightly bubble the cheese, or bake 5 minutes at 375°F. Remove when sizzling.

Top with chopped cilantro, pickled jalapeños and crumbled cotija. Serve immediately with lime wedges on the side.