2003 Washington Restaurant Association Nacho Winner
Alder-Mesquite Shredded Short Rib Nachos
With Avocado Salsa Verde & Roasted, Sliced Scallion Garnish

By Piecora



Ingredients:
1 lb. fresh white corn tortillas
16 oz. of alder mesquite smoked short ribs hand cut in fine slices
6 tomatillos
1/2 large white onion
2 Tbsp. cilantro
4 ripe avocados
2 roasted green chilies
3 oz mild cheddar cheese
3 oz fresh part-skim mozzarella cheese
6 scallions

Directions:
Hand cut the fresh tortillas and fry in peanut oil @ 375 until golden & crispy. Set aside
Prepare short ribs in Alder Mesquite smoker the day before, let it smoke all day.
Dice the vegetables (6 tomatillos, 1/2 large white onion, 2 Tbsp. cilantro, 4 ripe avocados & 2 roasted green chilies) fully combine.
Finely shred the cheddar and mozzarella cheese.
Combine all ingredients in order and place in broiler until crisp on top. Rotate platter to keep nachos from burning
Wash & drain scallions. Roll in kosher salt and bake for 10 minutes @ 350 being careful to not let them dry but get crispy outside. Slice finely in small round and set aside.


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