CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6693e901   
   PID: MBSE-BBS 1.1.2 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.2 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Bricklayer-Style Nachos   
    Categories: Vegetables, Pork, Chilies, Cheese, Breads   
         Yield: 7 servings   
       
         2 lb Ripe Roma tomatoes   
              +=OR=+   
        30 oz (2 cans) fire-roasted   
              - tomatoes   
         8 oz Thick-cut bacon; thin   
              - sliced   
         8 oz Fresh Mexican chorizo   
     1 1/2 lb Beef sirloin; excess fat   
              - removed, in 1/2" pieces   
              Salt & black pepper   
         1 md White onion; halved,   
              - slivered   
         2    Jalapeno or serrano chilies;   
              - halved, seeded, sliced   
         2 cl Garlic; fine chopped   
     1 1/2 lb Tortilla chips   
        12 oz Shredded Mexican melty   
              - cheese   
         1    Ripe avocado; halved, pitted   
              - fine chopped   
         1 c  Crumbled queso fresco   
         8    Scallions; trimmed, thin   
              - sliced   
       
     If using fresh tomatoes, place them on a small baking   
     sheet covered with aluminum foil. Place them under the   
     broiler for 8 to 10 minutes, turning halfway through,   
     until charred, mushy and juices have begun to run.   
     Remove from heat. Once cool enough to handle, chop them   
     without discarding any of the juices, seeds or charred   
     skin.   
        
     Heat a large (12") skillet over medium-high. Add the   
     bacon and cook, stirring occasionally, until it browns   
     slightly and renders some of its fat, 3 to 4 minutes.   
        
     Add the chorizo to the bacon, and cook, breaking the   
     sausage into smaller pieces using a wooden spoon as it   
     begins to brown and crisp, 3 to 4 minutes.   
        
     Add the beef, season with salt and pepper and cook,   
     stirring a couple times, until it begins to brown, about   
     4 minutes. Incorporate the onion and jalapeño and cook   
     until they begin to wilt, 2 to 3 minutes. Add the garlic   
     and stir until fragrant but not browned, less than 1   
     minute.   
        
     Stir in the fresh or canned chopped tomatoes with their   
     juices and cook over high, stirring occasionally, until   
     saucy, 2 to 3 minutes. Season to taste with salt.   
        
     Set the rack in the middle of the oven and heat to 400   
     degrees. Place all the tortilla chips in a half sheet   
     pan or large baking sheet in an even layer. Cover the   
     chips with the bricklayer meat mixture and all of its   
     chunky salsa. Cover with the shredded cheese. Bake until   
     cheese has completely melted, 8 to 10 minutes.   
        
     Garnish with the avocado, crumbled queso fresco and   
     scallions. Dig in while hot!   
        
     By: Pati Jinich   
        
     Yield: 6 to 8 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... "I am the broth of love. Make soup to me." -- Jarod Kintz   
   --- MultiMail/Win   
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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