I know what you just did—you skimmed down to the recipe itself and saw lots of text. "I'm not putting in that much work for nachos!" you say to yourself. Settle down. The nachos are almost an after thought here. The Serious Eats Greek-American Gyro recipe (link below) has been a favorite of mine since they published it. No other homemade gyro recipe has even come close. So a few weeks back, when I was in my nacho making frenzy, I realized I had leftover gyro meat and boom: gyro nachos. The first part of the recipe is how to make my variation on the Serious Eats gyro meat, which you can serve as is, or slice and freeze for future lunches and dinners. Once you add it to your recipe repertoire, it won't leave. The second part is how to take that gyro meat and make the ultimate gyro nachos, giving you all the tastes of a classic gyro wrap. Using pita chips would make them even more like the real thing, but I'm a sucker for salty corn chips.
You could also skip all the greens and chips and just cover your gyro meat with the harissa cheese sauce. I wouldn't judge.
Yield: 4-6 | Prep: 1 hour | Cook: 5 Min | Total: 1 hour and 5 minutes
HARISSA CHEESE SAUCE (ADAPTED FROM SERIOUS EATS)
8 oz American cheese
1 c evaporated milk
1 T corn starch
3-4 T harissa
GYRO MEAT(ADAPTED FROM SERIOUS EATS)
1 lb ground lamb
1 lb ground beef
3 slices bacon, diced
1 onion, diced
2 cloves garlic, diced
4 t kosher salt
1 t black pepper
1 t dried oregano
Pinch of dill pollen
YOGURT SAUCE (ADAPTED FROM SERIOUS EATS)
3/4 c plain yogurt
1/4 c mayo
2 cloves garlic, minced
juice from 1 lemon
2 tablespoons parsley
1 c tomatoes, diced
1 c white onion, shaved
1 c mint, roughly chopped
Mix the ground lamb (Whole Foods always has it; or call Bolyard’s to order), ground beef, salt, pepper, and oregano in a bowl. Use your hands, so wash them first, you animal. Cover the bowl and put in the fridge overnight for best results.
Preheat oven to 300F. Take your meat mix out of the fridge and put it in a food processor with onion, garlic, and bacon. Blend until it becomes a meat puree.
Line a baking sheet with foil and spray with oil. Dump your meat puree (mmmm) on the sheet and form it into your favorite shape. Throw it in the oven, checking on it after about 40 minutes. The temperature of the meat should be 155F. Let cool for 15 minutes before slicing.
When you’re ready to use the meat, take it out of the fridge and slice it, then cut the slices into bite sized bits. Lay the gyro meat on a foil lined tray and broil on both sides until you’ve got your ideal level crispiness.
Put the yogurt, mayo, garlic, lemon juice, and parsley in a bowl and mix. It’s going to be pretty thick, like sour cream. I personally don’t like those heavy globs of sauce, so I thin mine would with water until it’s got enough viscosity that I can drizzle it off my spoon onto the nachos. Your call. You can also blend the sauce.
Shave the onion (I use a mandolin slicer, but you can always do it by hand) and dice the tomato. Hold off on chopping the mint until just before serving.
Putting It All Together
Dice your mint so you don’t forget!
Cover all the plates you’re going to use with chips. Evenly distribute the meat onto the chips so that you get the most and everyone else gets nothing.
Put the shredded American cheese and cornstarch in a small pot and mix it up. Add the evaporated milk and cook on low, stirring with a whisk continuously. Once the cheese sauce has melted, dip a chip in and make sure that the taste of the cornstarch has cooked out. If it’s all good, add the harissa. Depending on how spicy you like things (and how spicy your harissa is—I like to use the hot Mina harissa), you can adjust the amount.
Pour the cheese sauce over the meat and chips, then put the onions, tomato, mint, and yogurt on top.