Football food: Make tachos, the lovechild of tater tots and nachos

Tachos are the lovechild of tater tots and nachos. (Credit: Oxmoor House)

Tachos are the lovechild of tater tots and nachos. (Credit: Oxmoor House)

Only those who truly love football and food with equal passion can appreciate a heap of Tachos. The guilty pleasure mashup dish is, in effect, the well-accessorized lovechild of tater tots and nachos.

Tachos shares the newly published “The Hungry Fan’s Game Day Cookbook” (Oxmoor House, $22.95) with other decadent, made-for-sports-watching dishes, such as Shepherd’s Pie Quesadilla Bites, an Irish-Mexican mashup.

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The book’s author, sports mega-fan Daina Falk, who operates HungryFan.com, a site for sports-loving foodies, tapped into the game-day cravings of sports fans.

“There’s nothing better than cheering on your team at deafeningly loud decibels while chowing down on ‘sportsfood’ yummies,” she writes.

Which brings us to Tachos. Here’s the recipe. You’re welcome!

TACHOS

The following recipe and note are reprinted from Daina Falk’s “The Hungry Fan’s Game Day Cookbook” with permission of Oxmoor House.

“You’ve heard of nachos. You’ve heard of tater tots. Combining them creates sheer taste bud amazingness in the form of what I call ‘Tachos.’ The key to this recipe is that the tater tots must be served really crispy and hot. This dish is goopy, so you really want your tots to hold up to the cheesy yumminess like tortilla chips would.”

6 ounces dried chorizo, diced

1⁄2 cup Negra Modelo, or another dark beer

16 ounces extra-sharp cheddar cheese

1 serrano pepper, seeds and veins removed, minced

1 (4-ounce) can diced green chiles, drained

2 tablespoons thinly sliced green onions

3 cups tater tots

2 tablespoons plain Greek yogurt or sour cream

1⁄4 cup salsa

1 tablespoon minced fresh cilantro

Freshly ground black pepper, optional

GDC full cover 0602acj.indd1. Cook the chorizo over medium in a large saucepan for 8 to 10 minutes, until crisp and the fat has rendered. Transfer to a paper towel–lined plate to drain, and discard the rendered fat.

2. Heat the beer in the same saucepan over high for about 5 minutes to reduce it a bit. Reduce the heat to low, and add the cheese, stirring often as it melts into the beer. Once fully melted, add the fresh and canned chiles, 1 tablespoon of the green onions, and half the chorizo.

3. Bring to a simmer for 1 hour and 10 minutes.

4. Meanwhile, bake the tater tots in a preheated oven according to package directions, making sure to cook them to their crispiest.

5. Place the tater tots on a large tray, and drizzle the cheese sauce on top. Dollop with the yogurt and salsa. Top with the remaining chorizo and green onions and the cilantro. Feel free to sprinkle with some freshly ground black pepper, too, and then serve immediately.

Makes 1 large plate

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