Sometimes when you’ve had a few too many to drink the night before you need comfort food that will put you back on your feet. For me, that is usually some sort of Mexican delight including cheese. Last weekend, I decided I needed some nachos but we didn’t have any chips. *Dramatic groaning and noises.* R said he would go to the store for me but I was being a baby, “noooo, it’s fiiiine”. I remembered that in the freezer we had a huge stack of corn tortillas and decided this was the perfect opportunity to heat up some oil and make my own chips.
It’s pretty simple, heat oil in a heavy bottom skillet such as a cast iron until when you drop a fleck of tortilla in it sizzles. Cut your tortillas into chip sized pieces. I started by doing quarters and then decided sixths would be better. Fry 4-5 pieces at a time, flipping after 30-45 seconds and transfer to a baking sheet lined with paper towels. Sprinkle with salt and lime juice and let cool.
Then you know what the next steps are. On a baking sheet, layer chips, cheese, whatever meat you like (in this case – SHRIMP!), tomatoes, olives, green onion, etc. The key to good nachos is in the layering. You don’t want to eat the first chips off the top and then get to the bottom and have chips without cheese melted on them. That would be sad. Bake until all the cheese is melted and serve with sour cream, guacamole, salsa, and hot sauce.