Let's go out for nachos

Cinqo de Mayo arrived with a whisper. No big event down at the waterfront. Restaurants closed. We could have just said, "Let's take a pass this year." No.

I grabbed a bottle of tequila from the liquor store. Squeezed some lime juice, found a blood orange in the fridge, and created this yummy margarita. No garnish. I was too busy making nachos.

So here's the thing about nachos. Most nachos are a pile of chips with stuff dumped on top. The chips get soggy. After attacking the toppings, the rest is just a pile of chips. For me, nachos are all about layering. Chips, shredded cheese. Chips, beans - whole or refried (I prefer black refried that has been warmed up, spiced up with garlic powder and a dash of hot sauce). Chip, cheese, some shredded meat. Chips, cheese.

What chips? For us, it's Juanita's all the way. They are thin, crispy and hold up well for nachos.

I just happened to have some shredded beef in the freezer. Just enough for nachos. The beef was cooked in the instant pot with chiles and onions. Just spicy enough to be interesting.

Here it is before the bake.

Get it all melty and hot. Then add the cold stuff. What do I like? Sour cream, avocado, radishes, cilantro, tomatoes, more hot sauce.

We took our nachos and margaritas outside and demolished the whole thing. Yum.