Appetizers and Hors d'Oeuvres
20130517-tater-tot-nachos-totchos.jpg

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

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About This Recipe

Yield: Serves 6 to 8
Active time: 30 minutes
Total time: 1 hour
Special equipment: Deep fryer, wok, or Dutch oven, blender or food processor
This recipe appears in: Tater Tots x Nachos = Totchos

Ingredients

  • 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

Procedures

  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