I love mucking around with cultural perceptions, both in life and in food.
I’m fairly sure that corned beef and aged Irish cheddar wouldn’t be the first things that came to your mind if I asked if you’d like some nachos, but why shouldn’t they be?
While most Americans think of nachos as Mexican, the reality is that nachos were invented for Americans and aren’t popular by any means in Mexico. they’re more of a Tex-Mex tradition than a Mexican food.
In the same bent, corned beef isn’t a staple on Irish tables at St. Patrick’s Day, or on most other days. Irish Americans found themselves in a country where, for the first time they had known, beef was plentiful. What wasn’t was the traditional Gammon, or boiling bacon traditionally cooked with their potatoes and cabbage. they found that the Jewish corned beef was similar in texture and cooking time, so substituted that.
Since both of these dishes is a melding of other cultures, I had no problem twisting them up a bit more.
I’m glad I did.
The basis for any good nacho is a good chip. Since we’re using potato chips in this case, you’ll want a thick cut chip so that they don’t just go soggy under the toppings. You’ll also want to use a very high quality cheese. The rest is simple, yet mind-numbingly delicious.
What is your favorite way to use up leftover corned beef? are you the straight up “make hash” type, or do you prefer a classic Reuben? does your family have its own slightly different take on St. Patty’s day leftovers? Let us know.
Serving Size: 1
Amount Per Serving: Calories: 566Total Fat: 40gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 86mgSodium: 1049mgCarbohydrates: 32gFiber: 2gSugar: 0gProtein: 21g
What I would have done differently had I thought of it at the time:
Kale chips maybe? Yeah. Kale chips!
Links to other recipes like this:
- Irish Nachos, from Al Dente
- Cowboy Nachos, from The Pioneer Woman Cooks
- Colcannon Filled Cabbage Purses in Irish Parsley Sauce