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Pinche Cinco Nachos | by Zoom Lens
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Pinche Cinco Nachos

Indeed, as Beavis & Butthead have correctly surmised, nachos rule!

 

For these home-made delights, pre-heat your oven to 350.

 

Mix up a double batch of my recipe for guacamole:

 

www.flickr.com/photos/motorpsiclist/4535739872/in/set-721...

 

but for this batch you can chop the onion and tomato more coarsely if desired. For some reason I like chunks of things to chew on on my nachos.

 

On a baking sheet that has sides lay a sheet of parchment paper, then in a single layer and close together (edges touching) lay out enough tortilla chips to almost cover the baking sheet.

 

In a skillet open up a can of your favorite brand of refried beans (unless you want to make your own) and add enough vegetable oil to them to make them slightly soupy...the consistency you're looking for is that you want the beans to be spreadable. When you drop them out of the spoon or off of the spatula you want them to slide easily onto the tortilla chips. When you've got the right consistency let them simmer low for 10-15 minutes to really bring out the flavor.

 

In the meantime shred some cheddar cheese over all of the tortilla chips. When the beans are ready spread them evenly over the tortilla chips, then top with more shredded cheddar cheese and place the baking sheet into the preheated oven until the cheese melts.

 

Remove and top with the guacamole mixture, garnishing with additional jalapeno slices if desired. Serve with your favorite beverage and enjoy the hell out of these sumbitches! :-D

 

I grew up in West Texas, home of Tex Mex cooking. Many of my friends when I was growing up were Hispanic. We ate at a LOT of authentic Mexican restaurants and I've variously seen these on the menu as: "Cinco Nachos;" "Cinco y Cinco;" "Cincos y Cincos;" "Cinco y Cinco Nachos;" etc. Sometimes these are offered in the restaurants with spicy cooked ground beef crumbled up over the chips with the beans and then topped with the toppings. Some restaurants add sour cream on top.

 

Of all the old Mexican folk we talked to over the years, not a single one could ever tell us exactly why they are called "Cinco y Cinco" nachos. "Five and Five;" five and five WHAT? And you see it sometimes singular, sometimes plural: "Five," and/or "Fives." We got a lot of differing stories over the years: that "Cinco" referred to five ingredients or toppings, which never added up as there were always more. And no one could ever explain that sometimes they were offered as "Cinco y Cinco;" using the topping logic that would make 10 ingredients, and there weren't.

 

Maybe it's one of those age-old mysteries that will never be truly solved, but all I know is when you eat this version of Cincos, you won't care why they're named that, you'll just enjoy them!

 

More in my set: "Come & Get It."

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Taken on September 21, 2010