Game Day Nachos

• Preheat the oven to 325 degrees.
• Heat a medium skillet over medium heat. Add olive oil, and add the Chorizo Ground Sausage to the pan. Use a wooden spoon to break down the sausage as it cooks, until the Ground Sausage is browned and crumbled. Set aside
• Mix the red onion, apple cider vinegar, white wine vinegar, sugar, salt, and the ⅓ cup of warm water in a bowl. Let sit for an hour before using.
• Heat the skillet to medium-high heat. Fry the onions until golden brown. Take out of the oil with a spider strainer, and drain on a paper towel. Sprinkle the onions with salt immediately. Set aside.
• Reserve 2 tbsp of the cooking oil, and discard the rest. Add the reserved cooking oil to the same pan, add 1 can of black beans, and reduce the heat to low. Mix in the cumin, paprika, and the remaining ¼ cup of warm water. Let the black beans simmer on low heat for 15 min, or until most of the water has evaporated. If needed, deglaze the pan with an additional splash of water, just until it evaporates. Remove, and set aside.
• In a medium cast-iron pan, or a half sheet tray, layer the tortilla chips in a single layer. Top the tortilla chips with the cooked Ground Sausage, sprinkle the cheddar cheese over it, and then on top, sprinkle the cooked beans. If you still have more remaining chorizo, cheese, and beans, build a second or third layer, until you’ve used everything. Bake this in the preheated oven for 15 min.
• Remove from oven, and top with the pickled red onions, sliced jalapeno, fried onions, salsa, mexican crema, and sliced scallion greens.

Recipe created by Hatfield’s friend Yianni Katsifas. 2024 (c). @YianniKitchen on Instagram and TikTok. ALL RIGHTS RESERVED