The Happy Sorceress
It’s destiny!
Late last night I developed a craving for nachos. A few hours later, I got my Serious Eats recipe newsletter and what do I see? 
A recipe for nachos!
But not just any nachos, oh no.  
TOTCHOS - tater tot nachos.

6 medium tomatoes, divided
Kosher salt and freshly ground black pepper
4 cloves garlic
1 small white or yellow onion, peeled and split
1 jalapeño pepper, split in half
2 cups fresh cilantro leaves and fine stems, divided
1 tablespoon juice from 1 lime
4 ounces Spanish or Mexican chorizo, finely diced
2 quarts peanut oil
1 (28 ounce) package Tater Tots or mini Tater Tots
1 recipe Gooey Cheese Sauce
1 small red onion, finely diced
4 scallions, thinly sliced



Preheat broiler to high. Finely dice 1 tomato and toss with a pinch of salt and pepper. Place in a fine mesh strainer set over to a bowl to drain. Set aside while you prepare the salsa.




Split remaining tomatoes in half and place on a foil-lined broiler pan or rimmed baking sheet. Add garlic, onion, and jalapeño. Broil until completely tender and well blackened on top side, about 25 minutes. Transfer all vegetables to a blender or food processor and add 1 1/2 cups of fresh cilantro and lime juice. Blend until smooth. Season to taste with salt and pepper and allow to cool. Set aside.




Place chorizo in a small skillet and place over medium heat. Cook, stirring occasionally, until browned and crisp, about 4 minutes. Transfer to a paper towel-lined plate to drain.




Heat peanut oil in a deep fryer, wok, or Dutch oven and cook Tater Tots according to package directions, working in batches and keeping them warm in a 200°F oven if necessary. Season to taste with salt.




Place half of Tater Tots on a large serving platter and top with half of salsa, cheese sauce, chorizo, drained tomatoes, red onions, scallions, and remaining cilantro. Top with remaining tots and remaining toppings. Serve immediately




Recipe and photo from the good folks at Serious Eats.
But you’re already following them, right? No? Now’s your chance to fix that!

It’s destiny!

Late last night I developed a craving for nachos. A few hours later, I got my Serious Eats recipe newsletter and what do I see?

A recipe for nachos!

But not just any nachos, oh no. 

TOTCHOS - tater tot nachos.

  • 6 medium tomatoes, divided
  • Kosher salt and freshly ground black pepper
  • 4 cloves garlic
  • 1 small white or yellow onion, peeled and split
  • 1 jalapeño pepper, split in half
  • 2 cups fresh cilantro leaves and fine stems, divided
  • 1 tablespoon juice from 1 lime
  • 4 ounces Spanish or Mexican chorizo, finely diced
  • 2 quarts peanut oil
  • 1 (28 ounce) package Tater Tots or mini Tater Tots
  • 1 recipe Gooey Cheese Sauce
  • 1 small red onion, finely diced
  • 4 scallions, thinly sliced
  1. Preheat broiler to high. Finely dice 1 tomato and toss with a pinch of salt and pepper. Place in a fine mesh strainer set over to a bowl to drain. Set aside while you prepare the salsa.

  2. Split remaining tomatoes in half and place on a foil-lined broiler pan or rimmed baking sheet. Add garlic, onion, and jalapeño. Broil until completely tender and well blackened on top side, about 25 minutes. Transfer all vegetables to a blender or food processor and add 1 1/2 cups of fresh cilantro and lime juice. Blend until smooth. Season to taste with salt and pepper and allow to cool. Set aside.

  3. Place chorizo in a small skillet and place over medium heat. Cook, stirring occasionally, until browned and crisp, about 4 minutes. Transfer to a paper towel-lined plate to drain.

  4. Heat peanut oil in a deep fryer, wok, or Dutch oven and cook Tater Tots according to package directions, working in batches and keeping them warm in a 200°F oven if necessary. Season to taste with salt.

  5. Place half of Tater Tots on a large serving platter and top with half of salsa, cheese sauce, chorizo, drained tomatoes, red onions, scallions, and remaining cilantro. Top with remaining tots and remaining toppings. Serve immediately

Recipe and photo from the good folks at Serious Eats.

But you’re already following them, right? No? Now’s your chance to fix that!

  1. musicluver287 reblogged this from thehappysorceress
  2. night999 reblogged this from do-not-touch-my-food
  3. spookycatbaby reblogged this from do-not-touch-my-food
  4. andrewtabares reblogged this from do-not-touch-my-food
  5. tiffanyx927 reblogged this from do-not-touch-my-food
  6. colouredblakk reblogged this from geminids
  7. xoamburrrr reblogged this from do-not-touch-my-food
  8. moneycantbuyhappinesss reblogged this from escapingtreasures
  9. subzero36 reblogged this from do-not-touch-my-food
  10. kei-to-moushimasu reblogged this from do-not-touch-my-food
  11. escapingtreasures reblogged this from do-not-touch-my-food
  12. beamer-benzor-bentley reblogged this from do-not-touch-my-food
  13. browneyed-wonder reblogged this from do-not-touch-my-food
  14. earning-mystripes reblogged this from do-not-touch-my-food
  15. withascarletdrawl reblogged this from caesibbett
  16. shedreamsinneon reblogged this from do-not-touch-my-food
  17. wynndeecity reblogged this from do-not-touch-my-food
  18. lustlaceandlashes reblogged this from do-not-touch-my-food
  19. high-caves reblogged this from do-not-touch-my-food
  20. geminids reblogged this from do-not-touch-my-food
  21. mamoncillosycaramelos reblogged this from do-not-touch-my-food
  22. loverholic-inspirit reblogged this from do-not-touch-my-food
  23. bl2com reblogged this from do-not-touch-my-food
  24. jalisas reblogged this from do-not-touch-my-food
  25. kingdxn reblogged this from do-not-touch-my-food
  26. theepicneiltime reblogged this from do-not-touch-my-food
  27. do-not-touch-my-food reblogged this from thefantasyfood and added:
    If you’re hungry or if you love food check out this hardcore food blog! :)
  28. thefantasyfood reblogged this from candyyprincess
  29. tengen-regaliamklll reblogged this from my-cannoli-cake