There is an old saying about teaching a man to fish, and feeding him for a lifetime – this same ethos can also be applied to nachos. Nachos are a universal medium. A vehicle for one’s eternal creativity. There is no such perfect nachos, but with proper technique and a basic understanding of nacho structural engineering, you can ascend to nacho greatness.
This recipe is a great starting point, and can be applied to any combination of ground meat, but Chef Joe prefers 80/20 ground chuck beef. Autumn Brand’s indica dominant Wedding Cake strain is his preferred pairing or infusion. Wedding Cake is a cross between sour hybrid Triangle Kush and Animal Mints. This trichome heavy flower has a gassy aroma topped off with a hint of sweetness – complimenting the garlic and spices found in the nacho meat
Prep Time: 20 Minutes
Cook Time: 5 Minutes
avocado oil, (infused)
1 pound 80/20 ground beef
2 teaspoons ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne
1 1/2 teaspoon garlic powder
1 ½ tablespoon granulated onion
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground beef bouillon
½ teaspoon MSG
¼ teaspoon sugar
Kosher salt, to taste
2 cups water, divided
2 tablespoons cornstarch
Heat a nonstick griddle or large pan over medium heat.
Add the ground beef and 1/4c of water, immediately breaking into small pieces.
Once the chop meat is broken down and the water evaporated, add the spices as the meat begins to brown – cumin, coriander, cayenne, garlic powder, granulated onion, paprika, chili powder, beef bouillon, MSG, sugar, and salt.
Cook until the beef is golden brown and caramelized, about 5 minutes.
Deglaze the pan with ½ cup of water, stirring to scrape up any browned bits. Continue cooking for about 10 minutes, until the liquid reduces.
In a liquid measuring cup or medium bowl, whisk together the cornstarch and remaining 1½ cups water. Add to the beef mixture and bring to a simmer. Cook until the mixture thickens, about 5 minutes.
Use an immersion blender to purée about a quarter of the meat in the pan, then stir everything together.
- Top the tortillas (or your favorite alternative) with nacho meat.
Serve immediately or cool to enjoy later.
Decarboxylation is an essential first step when cooking with cannabis.
The process involves applying low heat for an extended period of time to convert cannabis’ non-intoxicating THCA into THC.
Decarboxylation can be done in a few easy ways at home. In a mason jar, in the oven, or even sous vide. My preferred method is under pressure or sous vide. This captures and preserves most of the terpenes, flavors and volatile aromatic compounds found in cannabis, produces no smell, and is the most controlled method to ensure the flower never burns or combusts.
- Fill a large tall container with water and secure an immersion circulator inside. Set the immersion circulator to 203º F.
- Grind the cannabis finely to maximize surface area. Since the temperature will be precise, there is no need to worry about overheating the cannabis and destroying THC, terpenes, or flavour.
- In a vacuum sealer, seal the cannabis as flat and as tight as possible to minimize air pockets and maximize surface area.
- Place the sealed cannabis bag into the water bath for 90 minutes, then carefully remove and let it cool to room temperature for 15-20 minutes. Dry off the bag carefully, open it and place your decarboxylated cannabis into a container for future use.
Infusing in Oil or Butter
Some recipes may instruct you to decarb cannabis in the hot fat directly, but the less time you spend soaking the buds, the better the infused fat is going to taste.
- Melt the fat in a saucepan.
- Once melted, add the cannabis.
- Simmer and maintain low heat (ideally above 160ºF but never exceeding 200ºF) and let the mixture simmer for 2 to 3 hours, stirring occasionally.
- Strain the cannabis flower from the now infused fat. I prefer a cheesecloth and funnel, but do not squeeze the plant matter through the sieve.
- Refrigerate the jar of fat for storage
- Dose carefully!