Name: Nachos for Cinco de Mayo
Cook time: 1800 s
Total time: 1800 s
Yield: 6 servings
Ingredients: For the Queso; 1 1/2 oz Butter; 1 1/2 oz Flour; 3 cups Whole Milk; 1 tbsp Spiceology Aleppo Pepper Flake; 3 oz shredded Sharp Cheddar; tablespoon rice wine vinegar; Spiceology Pacific Harvest Flakey Salt from A Cook Named Matt to taste; For the Chips; premade corn tortillas; canola oil for frying; salt to taste; Spiceology Citric Acid to taste; For the meat; 1 lbs flank steak; salt to taste; pepper to taste; For The Refried Beans; 1 lbs cooked pinto beans; 1/2 yellow onion; 5 cloves garlic; tbsp butter; 1 tablespoon Spiceology Cowboy Crust Espresso Chile Rub; salt to taste; lime to taste; water to thin out a touch

Nachos for Cinco de Mayo 

combine melted butter and flour in a pot on low heat.

bring to a simmer and add the cheddar cheese while whisking

Spiceology Pacific Harvest Flakey Salt from A Cook Named Matt to taste

remove from heat and whisk in rice vinegar, aleppo, and salt to taste

toss in a bowl with salt and citric acid to taste. Use lime if you don’t have citric

season meat and cook until desired internal temp on a skillet or grill.

cook garlic and onions in a small pot with oil until translucent

Spiceology Cowboy Crust Espresso Chile Rub

toss in the beans and begin mashing with a whisk or masher