Nachos Rancheros Recipe

Cut each corn tortilla into 6 wedges (triangles). Pat dry with paper towel to remove surface moisture.

Heat 2 cups vegetable oil in a heavy skillet or pot to 350°F (175°C). If you don't have a thermometer, test by dropping a small tortilla piece — it should sizzle and brown in about 30 seconds.

Fry tortilla wedges in batches so they don't overcrowd the pan, about 1 to 1½ minutes per side, until crisp and lightly golden. Use a slotted spoon to transfer to a paper towel–lined tray, season immediately with 1 tsp kosher salt. Keep warm or let cool to room temperature.

Trim any excess fat and slice the steak thinly across the grain after cooking. To tenderize and infuse flavor, combine 1 tbs olive oil, 1 tsp cumin, 1 tsp garlic powder, 1 tsp salt, 1 tsp black pepper and 1 tbs lime juice and rub over the steak. Let sit 10–15 minutes at room temperature.

Heat a cast-iron skillet or grill pan over high heat until smoking hot. Add the steak and sear 2–3 minutes per side for medium-rare depending on thickness (longer if you prefer well done). Remove and let rest 5 minutes, then thinly slice across the grain into bite-sized strips.

In a medium skillet, heat 1 tsp vegetable oil over medium heat. Add 1/2 cup finely chopped yellow onion and cook until translucent, about 3 minutes.

Add 8 oz fresh Mexican chorizo (removed from casing) to the skillet. Break up with a spatula and cook 6–8 minutes until fully cooked, browned, and most of the fat has rendered. Drain off and reserve 2 tbs of the chorizo drippings (use the rest to discard or reserve for another use). Set the cooked chorizo and drippings aside.

In a small bowl whisk together 2 tbs reserved chorizo drippings, 1 tsp minced chipotle in adobo and 1 tbs hot sauce. Taste and adjust heat: add more chipotle or hot sauce as desired. Keep warm or room temperature to spoon over chips later.

In a small saucepan melt 1 tbs butter over medium heat. Stir in 1 tsp flour and cook 30 seconds to make a roux.

Gradually whisk in 1 cup whole milk and bring to a gentle simmer while whisking until slightly thickened, about 2 minutes.

Lower heat to low and add 8 oz shredded white American cheese and 4 oz shredded Monterey Jack in small handfuls, stirring until smooth and melted. Stir in 2 tbs diced green chiles and 1/4 tsp ground white pepper. Keep the queso warm on the lowest heat, stirring occasionally to prevent skinning.

Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 20–30 seconds per side until fragrant but not burned. Transfer to a bowl and cover with 1/2 cup hot water; let soak 10 minutes until softened.

While chiles soak, roast 4 roma tomatoes and 3 garlic cloves under a broiler or in a hot skillet until charred and softened, turning to blacken evenly (about 8–10 minutes).

In a blender combine the soaked chiles (discard soaking liquid or reserve a tablespoon if you like thinner sauce), roasted tomatoes, roasted garlic, 1/4 cup chopped white onion, 1 tsp vegetable oil, 1/2 cup chicken or vegetable stock, 3/4 tsp salt and 1/4 tsp sugar. Blend until smooth.

Heat a small saucepan over medium heat and pour in the blended sauce. Simmer gently 6–8 minutes to concentrate flavors. Taste and adjust salt or a pinch of sugar. Keep warm.

Arrange a single layer of warm tortilla chips on a large platter or individual plates.

Drizzle several spoonfuls of the warm queso over the chips, aiming to cover them but leaving some crisp edges visible.

Scatter sliced steak evenly over the chips and queso.

Spoon cooked chorizo over the steak pieces.

Drizzle the red sauce over the nachos in a thin stream and then drizzle the chorizo-hot sauce in a few spots for an extra kick.

Top with pickled jalapeños, a few dollops of sour cream or crema, and sprinkle with chopped cilantro. Serve immediately with lime wedges for squeezing over the top.