Nachos are one of the world’s most perfect foods, but some attention must be paid to format. To ensure every single bite is just as cheesy and delicious as the first, you have to know how to stack them.
The above video is actually packed with tons of fantastic nacho-crafting tips from Clifford Endo (aka “Foodinese”), but the stacking breakdown starts about three and half minutes in. You should definitely supplement these written instructions with the visual, but the sequence is this:
- Get a platter, and smear a healthy layer of refried beans all over it.
- Next, layer on some gooey, cheesy queso.
- Now come the chips. Grab some thick, hearty tortilla chips and stick them vertically in your currently two-layer dip, with all of them kind of leaning against each other.
- Top chips with carnitas (or other meat), black beans, and a “heaping cup” of Monterey jack.
- Then, you can either pop it all under the broiled until the Monterey jack gets all nice and melty, or you can take a torch to it. (I would torch it.)
- You may think you’re done, but you’re not. You’ll want to throw on another layer of chips (horizontally this time), more meat, more black beans, and some Oaxacan cheese. Broil or torch that, top with pickled jalapenos, pico de gallo, coriander, green scallion, and crema (which you can learn how to make here).
This may seem a little elaborate, but if you’ve ever been confronted with the sad, cheese-less chips that reside at the bottom of a nacho pile, I think you’ll agree that it’s worth it. I mean, working one’s way through layers of beans, meat, and cheese, only to be greeted by refried beans and queso, sounds like the ultimate edible surprise. But that’s just my opinion.