Chef’s notes: Having started my career at Red Sage, under Mark Miller, I learned to appreciate the complexities and nuances of Mexican cuisine. Its all about layering flavors and using spices and herbs.
½ chub Boccalone Nduja
1 bag tortillas chips
1 bunch scallions, thinly sliced into rings
2 cups canned pinto beans, rinsed
Zest of 1 lime (chef recommends using a Micro Plane or a rasp)
½ cup queso fresco
12 each red radish, shaved into thin slivers
1 cup fresh corn kernels
2 TBS (or to taste) Mezzetta pickled jalapeno slices, drained
½ cup cilantro leaves
Salsa fresca (recipe below)
Preheat oven to 300 degrees F. Render the nduja by sautéing it in a pan on medium heat to give it a loose, spoonable consistency, about 3 minutes. In a large mixing bowl toss the chips with the scallions, pinto beans, lime zest, shaved radish, half of the queso fresco, corn kernels, and rendered nduja, being sure to mix well. Place in a nonreactive casserole dish and then top with remaining queso fresco and bake for 5 minutes.
Liberally spoon salsa fresca on top, reserving the rest for dipping. Slice avocados in half, remove the pits, and dice inside the skin. Scoop out the avocado pieces and drop them on the top of the nachos with some fresh chopped cilantro leaves. Now dig in!!
6 large heirloom tomatoes
1 large red onion
1 Serrano chili
1 cups cilantro leaves and stems
1 tbsp Mexican beer (drink the rest)
Juice of 1 lime
1 tsp salt
Remove the cores from the tomatoes, peel the onion and remove the stem from the Serrano chili. Rough chop all then place in a Cuisinart with the cilantro and beer. Blend until chunky-smooth, season with salt, pepper, and lime juice.