Nachos, but far more extra. The best way you can make nachos, is by making one thing: the chips.
4-5 large shallots
3/4 cup (175ml) white vinegar
3/4 cup (175ml) water
1.5 tsp (7g) salt
1.5 tsp (6g) sugar
Aromatics of choice (pink peppercorns, black peppercorns, coriander, herbs, etc.)
20 corn tortillas
Vegetable oil 1qt (1l)
Cheese and finishing:
2 parts cheddar 1 part smoked cheddar 1 part pepperjack
1/2 whole preserved lemon, just the skin
Fresh radish, thinly sliced
Start by peeling and slicing the shallots and place into a jar.
In a large pot, add equal parts vinegar and water along with sugar and salt.
Add in aromatics like pink peppercorns, black peppercorns, and coriander.
Bring to a boil and pour directly over and cover the shallots.
Suction down using plastic wrap to keep everything submerged and bring to room temperature.
Cut corn tortillas into quarters and fry in oil heated to 350F using a medium size heavy bottom pot. Fry 2-4 minutes flipping intermittently.
Transfer to a paper towel lined baking sheet and immediately season with salt.
In a medium skillet, cook the chorizo over medium-high heat until brown and crispy.
Deglaze with some white wine, scraping up the bottom, reduce heat and let reduce before adding to a bowl.
Shred the desired cheeses (cheddar and pepperjack used here) and mix together in a large bowl.
Chop up avocados.
Grease a sheet tray and add on the chips topped with chorizo, and cheese. Place into a 375F oven for 8-10 minutes.
Add on the diced avocados, sour cream, cotija cheese, rings of pickled shallots, sliced radish, and cilantro.
Season with salt and serve.