Individual pans of nachos with personalized toppings, served with spicy guacamole made the traditional way.
Start by lightly oiling the pans and pre-heating the oven to 350° - Prepare all the toppings.
Next, cook the beef. Brown it in a heavy skillet on medium heat. Mince the chipotle and it with all the remaining spices and the adobo sauce to the skillet with the meat. Simmer gently adding water as needed for about 20 minutes.
While the meat is cooking, place the peppers on the grill, in the broiler or in a heavy skillet or grill pan. Grill until skins are charred.
Place them in a paper bag and let them sit for about 15 to 20 minutes to cool.
Now build your nachos. Everyone wants to get some topping on every single bite. Bare chips are not acceptable!!
Set a loose layer of chips on the bottom.
Add a layer of each topping.
Add a few chips on top of that and layer more toppings.
Go as high as you like! I did two layers, but I think I could have eaten three!
Place the pans on the center rack in the oven with a cookie sheet on the rack below. The cookie sheet is to catch anything that drips out of the pan so it doesn't go onto the oven.
While the nachos are baking, make the guacamole.
Rinse the peppers under cold water and gently rub the skins off. You can clean out the seeds now or leave them for a spicier guac.
Place all of the ingredients into a marble mortar and mash everything together with the pestle. If you don't have a mortar and pestle, the back of a spoon in a deep bowl will work.
Take the nachos from the oven and garnish with green salsa, sour cream and avocado slices.
Portion the guacamole into individual bowls and serve with hot nachos! We at them for dinner.
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