Binging with Babish: The Naco from Kim Possible
13
September

By Adem Lewis / in , , , , , , , , , , , , , , , , , , , , , /


[clip starts] Ron: “What are you eating?”
Kim: “Taco meets nacho. I call it the nacho” Kim: “I call it gross beyond reason.” Ron: “do you want some?” [Clip ends] Hey what’s up guys, welcome back to Binging with Babish where this week
we’re taking a look at the much requested NACO from Kim Possible. A
recipe this starts with some robust corn chips, make sure you get some good thick
ones because they’re going to need to stand up against the litany of toppings
the first of which is going to be guacamole. We’re starting by splitting
and twisting open two ripe hass avocados, that is avocados soft to the touch but
not mushy. Twisting out the pit and scoring with a butter knife, this is just to
make it a little bit easier to mash later on. After we’ve scooped out their
innards with a spoon into a medium-sized Bowl we are finely chopping one half of
one red onion, you could use a regular onion or a shallot if you like, but this
adds some nice color. We’re also crushing in two cloves of
garlic, something I forgot to do the last time I made guacamole on the show
and I caught hell for it so I’m not forgetting this time. We’re also
squeezing in half of a lime if you want to be really cool you can toast up and
grind some fresh cumin but I’m just gonna shake some in from a plain old
bottle and I’m gonna finely chop up half of a jalapeño. If you make fun of me for
wearing a glove while chopping it mildly spicy pepper go ahead and try making fun
of me again after you’ve gone to the bathroom. We’re now using a common
household fork to mash everything together to your desired consistency. I
like a creamy guac with some chunky remnants of its avocado origins.
We’re also seasoning with salt, pepper to taste. Giving everything a nice mix to
make sure it’s all well incorporated and of course we need to conduct a
rudimentary taste test. Once we’ve got the flavors where we like them you can
make this guac ahead of time 24 hours in advance so long as you press plastic
wrap directly down onto the surface of the guac so it does not discolor.
Refrigerate, and then it’s time to make an ultra simple salsa: quarter of the red
onion, half jalapeño, a crushed clove of garlic, and a handful of cilantro into
the bowl of a food processor and pulse until roughly chopped and we’re going to
stem the cut in half and core for small tomatoes. Reserve the juice and seeds if
you want to use them for something weird… otherwise add them to the food processor
and process for about 15 seconds until you get a nice semi-smooth chunky salsa
that we’re going to likewise season with salt, pepper, and the juice of half a
lime before covering and placing in the fridge until ready to use. These can both
be made ahead of time but next up we’re making queso which must be made fresh.
Start by making a roux from one tablespoon each butter and all-purpose
flour then we’re going to whisk together over medium heat until the smell of raw
flour dissipates then then we’re going to slowly stream in one cup of whole milk
whisking constantly so as to prevent any lumps from forming and making a nice
smooth béchamel into which we are going to add about four cups of the shredded
white cheddar or yellow cheddar if you want to be a little bit more TV show
accurate. But me, I like a white cheddar queso it makes the next ingredients pop
which are about half a can of spicy green chilies and tomatoes drained of their
liquid and added to our melty cheese mixture until thick, and well, delicious.
Now, finally it’s time to start assembling our nachos. I like to do this
in apron. The baking sheet this allows for maximum topping exposure with
minimum sogginess… we’re going to start by laying down an initial layer of chips
and shredded white cheddar followed by a generous drizzle of our freshly made
queso, maybe about half of what we got in the pot until no naked tortilla chips remain
and then we’re gonna top that with another layer of chips, another layer of
cheese, and another layer of queso because since when were nachos ever
about moderation… We’re then going to garnish with some thinly sliced
jalapenos and place the whole affair into a preheated 425 degree fahrenheit
oven until browned, bubbly, golden crisp and all the good things in the world
then for the sake of individual topping customization I like to place dollops of
guacamole and corners a and C salsa and corners B and D and dollops of sour
cream on edges 1 and 2… I know this is confusing, please consult
your graphing calculator for reference, and as much as I’d love to just dig into
this cheesy affair as nachos ought to be, this is the NACO that we’re talking
about, so I’m going to set aside a portion that I’m going to cut into
smaller sort of more manageable pieces placed into a toasted and flour tortilla
and top with each of our prepared accoutrements. It was at this moment that I was realizing that I should have put some
beef on these nachos so I wasn’t just eating a chipped taco but that little
nitpick aside it wasn’t bad I mean you know… it was chips on chips on chips but
the flavors were all there, the chips were still crispy, the cheese was melty
and gooey and it was so good that I actually had a few bites before you know
the shame set in …..


23 thoughts on “Binging with Babish: The Naco from Kim Possible

  1. That word is an insult, and is used in Mexico to denigrate the ignorant with poor taste or the new money, but often the poor of Mexico give another meaning to that word, the poor think it as an insult for beating poor, so the word takes a different meaning depending who you are with, also Nacho is not only the round chips but also a nickname for men not for women it’s very manly .

  2. Love the Garden of Eatin© chips.. Theyre the best!!! The sweet potato ones dipped in onion and chive or garden vegetable cream cheese is the BEST snack

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