Cheesy Nachos with Chorizo and Spiced Mangoes
Nachos. There’s not much more that signifies game day, or epitomizes a couch hang-out with a bunch of your closest friends than grabbing at a cheesy, meaty, flavor-filled pile of crunchy tortilla heaven. This recipe uses our smoky chorizo and any leftover meat you’ve got around. You know the rules: There aren’t any! Pile it high and make it good. Our spiced mangos nod to the spicy Mexican street snack called mango enchilado. If you question a fruit’s place on a platter of nachos, you’ve never had mango dolled up with lime, chiles, salt and sugar.
See Cook’s Note for options on what kinds of meat to use.
for the crema
Stir together the sour cream, lime juice and zest, and salt. Cover and chill until ready to serve.
for the mango
Sprinkle the mango with the lime juice, chile powder, cayenne and a pinch of salt, and mix to combine. Taste, and add a touch of sugar if your mango isn’t sweet enough. Cover and chill until ready to serve.
for the beans
Sweat the chorizo in a medium nonstick skillet over medium heat until it’s nice, red fat starts to render, about 6 minutes. Transfer the cooked chorizo with a slotted spoon to a paper-towel-lined plate and set aside to layer in the nachos. Add the onions, chiles and a pinch of salt to the fat in the skillet and cook, stirring occasionally, until the onions are soft and starting to color, about 6 minutes. Add the beans, season with salt and cook until warmed through, about 2 minutes. Transfer to a bowl and set aside.
Preheat the oven to 375 degrees. Spread half of the chips in a layer on a half sheet or other large wide, shallow ovenproof platter. Top with half the beans, half the chorizo, half the meat (chicken or pulled pork) and half the cheese. Repeat, ending with cheese. Bake until the cheese is melted and everything is hot, 8 to 10 minutes. Drizzle with salsa, crema, guacamole and scatter with jalapenos, red onions or scallions, cilantro and spicy mangoes. Serve.
Choose cooked pulled pork or rotisserie style chicken that’s undressed (no sauce) to avoid clashing flavors. Or use leftovers; braised brisket and chili work well.