24 hour Nachos

Ok. So these nachos don’t take 24 hours. But if you happen to make the pulled pork over say, nine or ten shots of tequila, pass out in your make-up, wake up to dry heaves and positively cannot look at food until the shakes stop, it can very well take you 24 hours to bring them to the table. Allegedly.
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24 hour Nachos
 
 
Welsh Rarebit Nacho Sauce
Ingredients
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup porter beer
  • ¾ cup heavy cream
  • 6 ounces (approximately 1½ cups) shredded Cheddar
  • 8 drops hot sauce
Instructions
  1. In a medium saucepan over low heat, melt the butter and whisk in the flour.
  2. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth.
  3. Add beer and whisk to combine.
  4. Pour in cream and whisk until well combined and smooth.
  5. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over nachos, garnish and serve immediately. For this recipe I made Root Beer Braised Pulled Pork to the nachos.

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