By Weed + Grub
Nachos are the greatest dish ever invented, the perfect snack to compliment a Sunday full of football: unbelievably delicious, easy to make, fun to eat, and just right with a sparkling cold Hi-Fi Hops from ABX and Lagunitas. We like unwinding with Hi-Fi Hops Reverb’s 10mg of THC, and the 1:1 blend of CBD and THC in Hi-Fi Hops Tuner is a refreshing change of pace for snacking and hanging out.
We kicked our nachos up a notch with sofritas — shredded tofu braised in chili and spices — and a charred lemon crema for a touch of smoke to match the spicy heat. Our nacho recipe starts with homemade tortilla chips. It's so worth it to fry your own chips! You’ll never go back to store-bought chips again.
Pile on spicy sofritas, add homemade pickled jalapeños (again, so easy to make and so worth it!), and ladle oodles of creamy queso over the whole shebang. Stack another layer of chips with sofritas, jalapenos and queso on top, building tiers of taste until you’ve got a Nacho Tower suitable for the biggest game day of the year! Drizzle the salty charred lemon crema all over your creation, whack a big beautiful dollop of fresh guacamole on top, and high-five yourself as you crack open a frosty bottle of ABX Hi-Fi Hops!
Ingredients (Many components, but so easy!)
- 20-30 corn tortillas
- 1 gallon canola oil
- Kosher salt
*Requires sitting out overnight. If you want to go with store bought chips, we won’t judge you.
- Cut corn tortillas into triangles. Let tortillas sit out overnight, uncovered, so they dry out.
- Pour canola oil into a large pot. Heat to 350 degrees. Use a thermometer if you have one. If not, throw in a test chip. If it bubbles rapidly, and takes one minute to cook, your oil is ready.
- Fry chips 30 seconds each side. The edges will turn golden when ready.
- Put chips on paper towels to dry. They’ll continue to crisp up.
- Salt ‘em!
Charred Lemon Crema
- 1 cup sour cream
- 1 cup heavy cream
- 1 tsp. kosher salt
- Charred lemon juice to taste (at least one whole lemon)
- Slice lemon in half. Heat pan over medium-high heat.
- Place lemon halves pulp side down on pan. Char until blackened.
- Mix sour cream and heavy cream in a medium bowl.
- Squeeze half a charred lemon into the mixture. Taste. Add salt, and the other lemon half if you want more *zing*.
- Chill in the fridge for 3 hours, or overnight.
- 6 jalapeños
- 2 cups white vinegar
- 2 cups water
- 4 smashed garlic cloves
- 3 Tbsp kosher salt
- ¼ cup white sugar
- Cut jalapeños into thick slices.
- Add water, vinegar, garlic, and salt to a medium saucepan. Heat to a rolling boil, stirring occasionally.
- Add jalapeños. Stir a few times to mix. Take off heat. Set aside until they’re cool.
- Store jalapeños (in pickling liquid) in the fridge until you’re ready to use them.
- 12 oz. package extra-firm tofu
- 1 poblano pepper
- 3 chipotle peppers canned in adobo sauce Spicy! Use less if you’re not a heat seeker.
- 2 Tbsp. adobo sauce
- 4 garlic cloves
- 2 tsp. cumin
- ½ tsp. chili powder
- ½ tsp. smoked paprika
- ½ cup salsa
- 2 Tbsp. canola oil
- Kosher salt
- Drain and cut tofu into 6 strips. Put strips on paper towels, top with paper towels, press down to squeeze out tofu water, and set aside to dry.
- Drizzle canola oil on poblano pepper. Turn the oven to Broil. Place poblano on baking sheet, and roast for 15 minutes or until soft and blistered; de-seed.
- Put poblano, chipotles, adobo sauce, garlic, spices, and salsa in a food processor or blender. Blend until smooth and creamy. Add a splash of water if too thick.
- Drizzle canola oil in large pan or cast iron skillet over medium heat. Add tofu, breaking into small bits while heating through.
- Add sauce. Simmer for 15-20 minutes until thick and creamy (if it gets too thick, add a little water). Taste.
- Add salt until it makes your mouth happy.
- 8 oz. sharp cheddar cheese, grated
- 8 oz. pepper jack cheese, grated
- 2 Tbsp unsalted butter
- 2 Tbsp flour
- 1 ½ cups whole milk
- ½ can tomatoes and chiles (optional)
- Heat butter in a medium saucepan over medium-high heat until foamy.
- Add flour, whisk until smooth, no lumps allowed.
- Reduce heat to medium.
- Slowly add milk while whisking so you don’t scorch your pan. Continue to whisk until milk is incorporated. It should look smooth and blonde in color.
- Keep whisking until it thickens and turns a light tan.
- Add cheddar and pepper jack cheese a handful at a time while continuously whisking until melted, and it becomes a velvety cheesy sauce (if it’s too thick add a splash of milk until you’re back on track).
- Salt to taste. Add canned tomatoes and chilis if you like!
- 3 avocados
- ½ red onion, minced
- ½ tomato, minced
- Lime juice to taste
- Chopped cilantro
- Kosher salt
- Scoop avocado pulp into large mixing bowl.
- Mix in red onion, tomato, cilantro, salt, and lime juice.
- Taste. Fall in love. Enjoy.