Fuck Yea! Nachos!
Chicken fajita nachos with poblano queso and refried beans

Tortilla chips


  • 2 cups corn flour (masa harina)
  • 1.5 tsps salt
  • 2 tbs lard
  • 1.5 cups water

  • Corn oil for frying


  1. Combine corn flour, salt, lard, and water and kneed into a ball. The dough will feel slightly wet
  2. let rest for 30 minutes
  3. split dough into ~12 balls
  4. inbetween 2 pieces of parchment paper roll dough into thin circles. Cut/tear circles into 4-8 pieces
  5. Fry at 300 until very crispy

Refried beans


  • 4 oz bacon grease (4 tbs)
  • Half yellow onion diced
  • 1 clove minced garlic

  • Two 16 oz cans of pinot/black beans
  • Salt to taste


  1. In a frying pan cook onion and garlic in bacon grease until tender
  2. Strain the beans then add to the pan and cook until slightly browned.
  3. Mash everything together and continue to cook in a pan until little or no liquid remains.
  4. Add salt to taste

Chicken fajitas


  • 1.5 lbs sliced chicken thighs
  • 1 clove garlic
  • 1.5 tsps season all
  • 1.5 tsps ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp crushed red pepper flakes
  • 1 tbs olive oil
  • 1 tbs lime juice


  1. Combine all ingredients and marinate overnight.
  2. Cook in a cast iron pan at medium high heat
  3. Cook with slices of peppers and onions if desired

Queso Poblano


  • 1 roasted poblano (peeled and diced)

  • 1 tbs butter
  • 1 tbs flour

  • 1 cup whole milk

  • 12 oz shredded monterey jack cheese
  • Salt
  • Pepper


  1. Broil poblano turning every few minutes until the skin begins to blaken on all sides
  2. Peel the skin off of the poblano and dice. Remove seeds and membrane if desired.
  3. Whisk butter and flour over low heat to make a roux
  4. Slowly add warm whole milk to the roux and whisk to make a bechemel
  5. Add monterey jack cheese then diced poblano
  6. Salt and pepper to taste

Recipe in depth