Texas-Style Nachos (Individually-Topped Nachos) | Kenji's Cooking Show

[@Kevin17251]

THE HEAD CAM IS BACK YES!

[@didrikthurfjell1805]

@@Kevin17251 YESS BABY!

[@ARIY1411]

Kenji, You’re the best! My entire family thinks i’m an amazing cook but it’s because of your recipes and methods! I hope you see this. Thank you for years of amazing food.

[@kierangrasby5728]

Surely if you can execute a great recipe well, then you are a great cook? Give yourself slightly more credit for your cooking abilities, not everyone is able to do so.

[@Worldwave]

Kenji: So this is a simple video about authentic Nachos Inch thick reverse-seared ribeye steak in the corner: 👁👄👁

[@richardneal5054]

The headcam is the best. It's not only that it's unusual or unique, and has a nice kind of punky, lo-fi approach, but it really does involve and welcome the viewer into the process. It might also encourage facilitate an easier style of spoken presentation than when a camera is facing you, I'm not sure, but I'm certainly more inclined to watch this way. Or maybe it's just the extra steak and salsa topping that grabs me ;) Great vid.

[@RachelShadoan]

This is the way my spouse (a Texan) has always made nachos for me. I remember being so surprised the first time! It’s a much more labor intensive nacho process so it always feels really special when they make it for me

[@rebeccabrandt2505]

I love that you show that cooking in a postage stamp sized kitchen does not mean a sacrifice in flavor or method.

[@CopperAirplane]

I made these tonight and they were pretty good. I popped the tortillas in the airfryer for like 7-8 minutes, topped them, and then put it back in for 3 more minutes. Even after cutting the oil and salt, these were tasty. I'll probably eat this again tomorrow

[@trupower22]

I believe Kenji's dog is one of luckier dogs around. It probably eats better than I do lol.

[@along5925]

Not only are you a fabulous chef, I admire you for what you stand for. I also love you for sharing with your faithful four-legged friends. It's nice

[@SideshowCris]

One of my favorite pubs in Houston used to do their nachos this way, and they were perfect. Gonna have to make this recipe for the nostalgia alone

[@BillyAW]

Love your videos!! I found you by following along on one of your late night sandwich videos, and then immediately bought the Wok book and made beef and broccoli for the whole extended family! Thanks for being so accesible, you've drastically improved my cooking abilities just from being so easy to learn from.

[@miseentrope]

Digging the new logo and your (?) new little first mate doggy...he's a hoot!🐾

[@DanRichardson]

Listening to the podcast I was dubious that the per-chip effort would be worth it but good lord that looks incredible

[@willsauser8754]

This would be excellent on a date so that your partner doesn't take all the fully loaded nachos and you just get a little nugget of meat and you have to ask management to tell your date that the restaurant has a policy that if you get nachos to share you can't take all the fully loaded ones

[@theouthousepoet]

Or better to know the vile creature’s nature on the first few dates! Save these beauties for when you know they’re the one! 🙌

[@eguy6513]

Making it for dinner as we speak, never a dull kenji recipe

[@Ochreification]

A touch of crema mixed with lime is always a nice addition to these. And a light sprinkle of cumin...

[@Pita4912]

My wife was racking her brain going “What place did I work that made nachos like this? I liked them!” Then yelled “TGI FRIDAYS!” when you said it.

[@kkattrap]

Smash the garlic and the patriarchy!

[@Cristian.Cortez]

I can't speak for the whole state but at least in south Texas there's actually a few different words used, or rather different categories of "nachos." Just nachos usually refers to chips with cheese only, and jalapeños if you like 'em. Then there's panchos which adds beans and sometimes meat, fajitas (inside/outside skirt) being the most common. And then there's a third kind, the botana platter which is a large portion meant for lots of people, and that's the one that comes with all the fixins; bean, cheese, fajitas, little mounds of guacamole, grilled or raw onions, tomatoes, toreados and pickled jalapeños. With the botana you're expected to build you own chip how you like it, and the toppings can be different depending where you're at but those are the most common

[@Anvekeen]

Thanks for mixing the two styles of video!!

[@LemonZest]

I feel like I've seen this before 🤔. Edit: I thought it might have been the part where he takes pics of the meal. I actually liked that from the other video 😂

[@jayrainstone4764]

One delicious chip at a time instead of dump n go!! Love it ❤

[@NickyKnickerson]

That's a hell of a snack right there.

[@Troglodyte]

Usually I just click "watch later;" I have a backlog of 200 cooking vids that I churn through a few at a time. But considering how early I am, I had to watch straight away.

[@Stripbolt]

One of my favorite comfort meals is basically this but with whole tortillas. Hit em with cooking spray and an optional pinch of Tajin, bake until mostly crispy, let them cool a bit while you get the beans (or salsa) and cheese ready, load them up, bake again until the cheese is melty and finish off with some cilantro. Super easy, almost no dishes and they taste like heaven.

[@jon1758]

are nachos pizza?

[@michaelboso9355]

Hi Kenji. Thanks again!

[@shllybkwrm]

Just noticed your new end card. Love the broken egg and that font!

[@ethanton96]

This is the earliest I've ever been to a Kenji video. I just wanna say - I love you. Also I owe all of my skills in the kitchen to you, very grateful

[@juisyboy8798]

thank you for the video, kenji! :D

[@danielle575]

Thank you Kenji!!

[@OlivierBoilard]

Yay!! Pov is back

[@IntolerableFish]

My mom is from Texas and this is always how she made nachos. Did not realize honestly that it's a regional thing. I assumed restaurants did the nacho pile to save time and money, otherwise the individual nacho is the ideal (get everything you want on each chip and it's covered in melt cheese).

[@sugaruss]

These look insanely good. I usually do this with the scoop-style chips.

[@dianadances7880]

ooooh now i have a midnight snack to try!

[@strumminronin]

Wow, thats so amazing. Reminds me of vol-au-vents, but better!

[@JordanGilkes]

Almost thought the nachos pan was being rested on chocolate candies at first! 😂 These look amazing Kenji!

[@EricWBurton]

Hi Kenji! My date's eating all the fully loaded nachos. All the ones with the meat and cheese and everything, the ones that are fully loaded, she's hogging them, so I'm mostly getting just, like, just chips. Like mostly just chips, like nothing on 'em, but, like, a little bit of cheese and maybe one little nugget of meat.

[@mb8226]

You need to do something about that, or you’ll leave too early for the movie.

[@evanli2403]

I was hoping for this ITYSL reference

[@C-Llama]

I think the restaurant has a rule against that

[@theouthousepoet]

I just came to say that it means a lot to me that your closing bit remains unchanged in today’s climate. It warms my heart, and today it needed warming.

[@Tapas_for_breakfast]

Yes!! POV! The only videos I want to seeee

[@kevinetheridgemakes]

Love it. Takes me back to Tex Mex… it had been a long time since I thought of them.

[@abard124]

I love this because my parents are from Texas and I was always raised to believe that this is how it was done it Texas. This is how my mom made them, and the only way my dad would ever accept nachos. No one ever believed me. I went to college in Texas and even then, while you could find nachos like this, it was a bit of a lost art and for the most part if you asked for nachos you’d get the pile, so people wouldn’t even believe me there. So I feel so vindicated that a neutral third party has declared this the official nacho style of Texas!

[@drewp17]

Whew that was close, I was almost the 15th person to post the Tim Robinson sketch

[@executivetoad]

good work 🦅

[@05thebends]

Super Bowl Sunday snacks! Ty

[@rikkimontero]

I love everything even the historic story of roots of nachos EXCEPT for the canned beans!😂 come on hermano!

[@DucMinh322]

The productivity!!!

[@borzica]

Yesss POV is back

[@SteveMillerhuntingforfood]

Try Mrs Renfro's Sweat-Hot jalapenos, vs pickled. They are like bread and butter pickles. Thank me once you try them.

[@Pooqua]

Where did this vascular cut come in?? Damn bro. Good work.

[@tatersalad76]

Personally I love using Tinga de Pollo as my protein when I'm making nachos. But steak and salsa verde sounds delish!

[@bdawg923]

Deja vu

[@FrostBitn]

The gopro videos are the best

[@tspoone]

"Piled nachos"! I call them "train wreck nachos". These "Texas-style" are really the only nacho in my opinion. The only gilding of the lily I do is to top with finely chopped shallot. These consistently amaze the folks i serve them to who only know the train wreck style.

[@dankim333]

Chef Mike 😆 i will always refer to the microwave as such henceforth

[@illumina-t-info]

I actually only had "texas style" in London. Thought it was hilarious to see nachos looking like potato skins but tasty.

[@porlando12]

I guess I'll have to go to TGIF for my next date. My date's eating all the fully loaded nachos. All the ones with the meat and cheese and everything, the ones that are fully loaded, she's hogging them, so I'm mostly getting just, like, just chips. Like mostly just chips, like nothing on 'em, but, like, a little bit of cheese and maybe one little nugget of meat.

[@michaelmeowcat1363]

love the homemade tortilla chips

[@saudigold50]

Pericos ✌🏼

[@ilRosewood]

When making a big batch I like to pipe the beans onto the chips.

[@jayandry3392]

You da man.!

[@roxas4]

This is leagues better than the bagged chips and canned cheese my family used during parties growing up

[@drdrofub4544]

Your willpower to not nom nom nom any of those nachos right out of the oil is *immense*. I’m a much, much weaker person :).

[@designedsilence117]

I have that blue dish rag and those jalapenos; we are basically the same at this poiint.

[@flatflo]

The Smash the Garlic and the Patriarchy one? I need to find one for my sis!

[@joshkerr]

I could've sworn I liked and commented on this video earlier today only to find this video just launched 10 minutes ago. Deja vu.

[@JKenjiLopezAlt]

It's a re-upload. The previous one had a mis-edited section at the back end.

[@dpclerks09]

*Deja Entendu

[@italiana626sc]

Is that trivet made of bottle caps? Looks pretty cool. Also, I thought of Chen immediately when you showed the steak. :)

[@jujitsujew23]

huh, something to actually like about Texas

[@cherylj7460]

Looks so good!❤️‍🔥 I’ve always thought that if I put tortilla in cold oil, the tortilla would be too absorbing of the oil. Not so?

[@TJStellmach]

@@cherylj7460 As I understand it, the outward steam pressure will displace the oil anyway.

[@Anvekeen]

It's not cold oil!!!! He said its prob around 300°F. If you look closely, after ten seconds they're frying. It's just nit super immediate and obvious since it's not as hot as usual deep frying.

[@Subatomicfish]

@@AnvekeenKenji also mentioned that it would be fine to put them in cold oil and bringing it up to temp instead of preheating, that’s why they asked.

[@JKenjiLopezAlt]

This is a myth! More oil doesn't get absorbed into things in colder oil. In fact, it's the other way around: The hotter you fry, the more trapped moisture is expressed, and the more space opens for oil to get absorbed. There are scientific studies on this (I linked to one in the article on my Patreon linked in the description).

[@shllybkwrm]

Is that Deb's Staub collab pan??

[@PBee8108]

Nice socks!

[@Atifxx]

Is the egg on that ending screen one of the losers from the egg competition?

[@fartin_scorsese]

Could you tell me where you got that little salsa pig? I love that thing.

[@KP-kt5jt]

please keep doing head cam videos

[@MontyPython1087]

As soon as you said heterogeneity, I thought you were going to say Adam ragusia 😂

[@hijackjoe]

Old school camera!

[@Rakadis]

Man that looks like a lot of work, but damn does it look good.

[@emiliobautista6697]

What happened to your toaster oven that fit a whole chicken?

[@kyleberkoski2805]

Amazing recipe, but Kenji PLEASE, what hot sauce would you add to these if you had to?

[@themrjosb]

Hell yeah

[@TwitchSalivate]

New toaster??

[@_SurferGeek_]

That's the way nachos were made when I grew up in Texas. Minimum was chips, Texas Longhorn Colby Cheddar and pickled jalapeños. I don't like "piled" versions and can't stand waxy Velveeta cheese.

[@LilyBrown-g7j]

those look delicious, but that steak is stealing the show! It's been way too long since I had a good steak.

[@romanleo7067]

Tostaditas!

[@grapes4444]

Brick Layer Nachos.

[@ChaosTx]

It's like nachos botanas

[@GhaleonEB]

Really curious what model of toaster over that is. It would take 2-3x as long in mine. Jealous.

[@nicholasdresser]

Its Balmuda brand, also can do steam toasting

[@JKenjiLopezAlt]

It's Balmuda. There's a code in the description for 15% off if you are interested!

[@GhaleonEB]

@@JKenjiLopezAlt Thank you! I should have checked. Appreciated!

[@mohamedkoblawi4175]

team no waste

[@ysabeauterazawa7273]

It’s all the oil used to prepare the chips that I don’t but it is what it is!

[@themodernshoe2466]

Individually video'd nachos

[@BulletQuantum]

YOU PULL THE SPOON OUT OF THE SINK BASIN AND USE IT! YUCK!

[@ChezBing]

I did think it was unusual for you to show your homescreen / lockscreen of your phone when taking photos since it had another person on it while youre always super conscious about other people their privacy. Glad to see you maintain those standards and reuploaded without that part !

[@JuanHerrera1]

Yeah nah all the salt just fell off the chips, I like to powder my salt for coating potatoes or corn chips

[@Ittytazlo]

I guess a nacho is an open faced sandwich if you think about it

[@VerucaPumpkin]

I like this but I'm a bit dizzy from the camera angle.

[@frankieneedlz]

Ol zesty ass Kenji 🙀

[@SandraudigaVali]

God the first time I had Nachos it was from a small "Mexican" restaurant and it was just a plate of cheap store bought tortilla chips and and a slice of american cheese, microwaved lmao. This certainly looks a lot better that's for sure

[@gregghopovich6833]

San Antonio is not a border town.

[@MontyPython1087]

Where for you get the pig 🐖

[@bigbird2451]

Messy broken egg on the counter at the end there. Must have been cracked on the side of a pan.

[@thenachotech]

Finally! biblically accurate Nachos

[@thar4d3d3d3]