The Best Nachos of All Time - Andrew Zimmern

Ingredients

• 1 pound fresh Mexican chorizo, casings removed
• 1 large yellow onion, finely chopped
• 2 cups seven-pepper salsa (recipe below)
• 8 ounces queso Oaxaca or fresh mozzarella, grated (about 2 cups)
• 8 ounces grated Monterey Jack cheese (2 cups)
• 8 to 10 ounces tortilla chips (1 medium bag)
• 1 cup avocado-tomatillo salsa
• 1/2 cup cilantro leaves
• 1 cup diced fresh tomatoes
• 1/2 cup finely chopped red onion
• 1 cup sliced black olives
• 1/2 cup grated cotija cheese
• 2 limes, quartered, for serving
• 5 dried ancho chiles
• 3 dried pasilla negre chiles
• 1 poblano pepper
• 2 jalapeno peppers
• 1 habanero pepper
• 1 red bell pepper
• 6 Roma tomatoes, halved lengthwise
• 1 teaspoon canola oil
• 3 dried arbol chiles
• 1 teaspoon cumin seed, toasted and ground
• 3 garlic cloves, finely chopped
• Juice of 1 lime
• Salt
• 1/2 cup finely chopped cilantro