Potato Chip Nachos With Chipotle Beef

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Washington Post

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Ingredients

1/2 cup vegetable or canola oil, plus about 2 1/2 quarts for frying

1/2 cup olive oil

Leaves from 1/2 bunch epazote (about 3 ounces), cut into thin strips (julienne)

Cloves from 1 head garlic, minced

Kosher salt

12 to 15 medium russet potatoes, scrubbed clean (see headnote)

3 to 4 cups braised boneless short ribs, defatted, then coarsely chopped (may substitute 3 to 4 cups cooked shredded boneless skinless chicken or 1 1/2 pounds cooked peeled and deveined shrimp, coarsely chopped)

3 1/2 cups Tinga

4 to 6 ounces mild blue cheese or dry Jack cheese, crumbled

2 cups Cabbage Escabeche

Mexican crema, for garnish

2 bunches scallions, white and light-green parts, cut crosswise into 1/4-inch pieces, for garnish

Pickled Chili Peppers, for garnish

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