Nachos with spicy meat stew and pickled onions

Votes: 1

Photo of the dish: Con Pulos

Nachos - a snack made of chips and dipping sauce. The chips are made from tortillas, corn, or wheat tortillas. The dip is made from salsa, melted cheese, and chili peppers.

Time: 4 hours 30 minutes
Complexity: easily
Servings: 4 - 6

Mexican dish recipe fast food, corn nacho chips with a meat ragout. Made from ground sausage, seasoned with spices, bay leaves and thyme, and vegetables such as garlic, fennel, and celery, along with onions marinated in Tabasco sauce and wine vinegar. Before serving, the nacho chips were placed on a platter, topped with the meat ragout, sprinkled with fontina and Parmesan cheese, and placed in the oven to melt the cheese.
When served, the nachos were topped with fresh arugula leaves, creamy mascarpone cheese, and spicy chipotle chili peppers. They were sprinkled with pickled onions.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Meat stew

3 cloves of garlic, crushed into a pulp
2 stalks celery, diced
2 onions, diced
1 small fennel bulb, leaves and core removed, diced
3 tbsp. l. olive oil
Coarse salt
2 cups tomato paste
1 bunch thyme, tied with kitchen string
2 bay leaves
900 g chilled spicy Italian sausages for frying, remove the shell
2 cups of low-alcohol dry red wine tannin content (Beaujolais, Cotes du Rhone, Shiraz, Pinot Noir)

Pickled onions

3/4 cup red wine vinegar
1.5 tbsp. sugar
Coarse salt
1/4 - 1/3 tsp hot sauce (Tabasco)
1 large red onion, cut into thin rings

Topping

1 large package nachos corn chips
1/2 - 3/4 cup finely grated Parmesan cheese
1/2 - 3/4 cup finely grated cheese Fontina
1 chipotle chili pepper in adobo sauce, chopped, plus 1.5 tsp adobo sauce
1/2 cup (120 g) cream cheese mascarpone
1 cup arugula

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Prepare meat stew: Place the garlic, celery, onion, and fennel bulb in a food processor; process until the vegetables form a smooth paste. Heat the olive oil in a large skillet over medium-high heat. Add the vegetable puree, season with salt, and cook, stirring, until all the liquid has evaporated and the mixture is browned, about 30 minutes.
Add the tomato paste to the pan and cook, stirring, for 2 to 3 minutes. Pour in the wine, stir, and continue cooking until the wine has evaporated by about half, 4 to 5 minutes.

Add the sausage meat and cook, breaking it up with a spatula, for 10 to 15 minutes, until the meat is browned.
Cover the ground meat with enough water, about 1 cm. Stir, add salt, make a well in the center, then place a bunch of thyme and bay leaves in the well. Bring the stew to a boil and simmer at a low temperature for 3 hours, adding additional water during cooking. After the time has elapsed, remove the bay leaves and thyme.
Meanwhile, prepare the pickled onions: In a bowl, combine vinegar, 1/2 cup cold water, sugar, 1 tablespoon salt, and hot sauce. Add the sliced onion and let marinate for 1 hour. Drain.
Prepare nachos: Preheat oven to 180°C. Place corn chips in a single layer in an ovenproof dish. Spread the meat mixture evenly over the top and sprinkle with grated cheese. Bake for 5-10 minutes, until the cheese is melted.
Meanwhile, in a bowl, combine the chopped chipotle peppers with the adobo sauce and mascarpone cheese. Sprinkle the nachos with the arugula and cheese mixture, and top with the pickled onions.