Notes: Purchase a roast chicken from a deli; a 2-pound bird produces about 3 cups shredded meat. You can make the chicken-chipotle mixture (step 1) up to 2 days ahead; cool, cover, and chill. Use cold; bake nachos in a 425° oven for 6 to 8 minutes. You can make the crema up to 2 hours ahead; cover and chill.
serves 8
You might need to buy:
- * 1/2 cup chopped onion
- * 1 tablespoon olive oil
- * 1/2 teaspoon cumin seeds
- * 1/2 teaspoon dried oregano
- * 2 tablespoons tomato paste
- * 1 tablespoon white wine vinegar
- * 24 fresh cilantro leaves
You might need to buy:
- large green pitted olives
- garlic clove
- large slices of crusty bread