Ultimate Nachos

Stack corn tortillas and cut them into quarters.

Heat 1 liter of canola oil in a Dutch oven to 350°F (175°C). Fry tortilla quarters in batches until golden brown and crisp, about 1-2 minutes per batch. Remove with a spider strainer and drain on paper towel-lined baking sheets. Season immediately with kosher salt.

Alternatively, toss tortilla quarters with a little oil and salt, spread on a baking sheet, and bake at 350°F (175°C) for 10-15 minutes, flipping halfway, until crisp.

Halve the avocados, remove the pits, and scoop the flesh into a medium bowl.

Add minced garlic, finely chopped red onion, juice of 1 lime, cumin, black pepper, and finely chopped jalapeno to the bowl. Mash with a fork until mostly smooth but still slightly chunky. Stir in chopped cilantro.

Heat a large skillet over medium-high heat. Add ground beef and break it up with a spatula. Cook until browned, about 5-7 minutes. Drain off excess fat, leaving about 1-2 tablespoons in the pan. Add half a small finely chopped white onion and sauté for 2 minutes until softened.

Stir in chili powder, cumin, garlic powder, oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute until fragrant. Pour in 1/2 cup chicken broth and scrape up any browned bits from the bottom of the pan. Simmer for 2-3 minutes until the sauce has thickened.

In a small saucepan over medium heat, melt 2 tablespoons of butter. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute, whisking constantly.

Gradually whisk in 1.5 cups of cold whole milk and 1/2 cup of pickled jalapeno brine until smooth. Bring to a simmer, whisking constantly, until slightly thickened.

Reduce heat to low. Add 8 oz of shredded sharp cheddar cheese and 1 tablespoon of corn starch, whisking until melted and smooth. Stir in 1/2 can of drained Rotel diced tomatoes and green chilies. Season with salt to taste.

Spread a layer of tortilla chips on a large platter or baking sheet. Sprinkle with shredded cheddar cheese, then top with taco meat, black beans, diced tomatoes, diced white onion, and pickled jalapeno slices.

Drizzle generously with the cheese sauce.

Dollop with guacamole and sour cream.

Bake in a preheated oven at 300°F (150°C) for 20 minutes, or until the cheese is melted and bubbly.

Serve immediately with extra toppings if desired.