Beefy Nachos

6 flour tortillas, cut into eighths
6 corn tortillas, cut into eighths
Oil for frying
1 tablespoon olive oil
1 pound lean ground beef
1 cup minced onions
Salt and cayenne
1 tablespoon chili powder
1 teaspoon cumin
1 tablespoon minced garlic
1 cup veal stock
1/4 pound grated Cheddar cheese (about 1 cup)
1/4 pound grated Jalapeno Monterey Jack cheese (about 1 cup)
1 cup shredded lettuce
1 cup peeled, seeded and chopped Roma tomatoes
1/2 cup sour cream
1/4 cup pickled jalapenos
1 tablespoon chopped cilantro

Preheat the fryer. When the oil is hot, fry the tortillas in batches, until
crispy, about 2 to 3 minutes, stirring constantly. Remove the chips from the
oil and drain on a paper-lined plate. Season the chips with Essence. In a
large saute pan, heat the oil. When the oil is hot, add the ground beef,
stirring constantly. Season the beef with Essence. Brown the beef with 2
minutes. Add the onions and continue to brown for 3 to 4 minutes. Stir in the
chili powder, cumin, and garlic. Add the stock and bring the liquid to a
simmer. Simmer for 2 to 3 minutes, or until the liquid reduces by 1/4. Remove
the pan from the heat. Lay the chips on a large platter. Spoon the beef
mixture over the chips. Sprinkle the meat with the two cheeses. Top the cheese
with the lettuce, tomatoes, sour cream and jalapenos. Garnish the nachos with
the cilantro.

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