Before anyone complains about radish, a lot of taco places in Tucson have sliced radishes at the salsa bar.
Man, I have a nice ribeye in the oven for a reverse sear, but now I just want nachos. Those look great!
this post was submitted on 16 Oct 2023
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Radish is super common in Southern California at Mexican places. They're often served raw and pickled. They work surprisingly well with all the flavors. Thanks for backing me up!
Now go make some reverse seared steak nachos ๐
Yeah, it's a really nice alternate heat, that gets up more into your nostrils. I also like some nice sliced fermented carrots and jalapenos, fermented together gives a nice flavor melding.
This was definitely an eating ribeye, but I keep an eye out for inexpensive ribeyes that I slice up and freeze for cheese steaks, stir fry, tacos, etc.
I was going to comment that I really liked the radishes on them. I'll do that next time
Looks amazing! Nachos are truly a special feast.
Between this and the nachos my sister made us the other day I have to wonder:
At what point does it go from nachos to a taco salad? ๐ค
Nachos are life, nachos are love. Maybe taco salad aspires to be nachos?
I make nachos all the time like this - typically a night or two after having tacos with leftovers is nachos night ๐.
Idk if you did, but I highly suggest spraying your sheet with baking spray OR simply using a piece of parchment paper, a silpat, etc for easy cleanup. Also, I/we really like a bit of cheese on top of everything to help hold things in place - kinda like you do for pizza. Not a ton, just a bit.
I used my nacho leftovers to make tacos today after picking up some meat from a carniciera!
I typically use parchment paper for everything. The cleanup wasn't too bad, somehow my sheetpan remains fairly stick-free even after the abuse I frequently put it through, though I admit after I saw the mess on the sheetpan after the food was eaten, I had regretted not using parchment lol.
I did two-layers of chips with some sauce, and lots of cheese, on the first layer and second layer. I loaded the top layer with all the rest of the fixings and left a hole in the center for the guacamole and sour cream. I wanted no chip to be dry and disappointing!