Last week involved only a couple of days of work, as we head into the December holiday and vacation season, and after getting home a little early from the second of those last Thursday, a straightforward supper with easy assembly was the preferred course of action. Saved and stored carne asada Mexican pulled pork taco meat was brought back to life via the sous vide; an onion was chopped; lime crema prepared; and other fixings and plenty of Mexican cheese were brought out. With a meticulous arrangement of tortilla chips in a foil-lined sheet pan, I built it all into its enticing layers and put it into the oven to cook. As is always my practice, the lime crema was pretty garlicky, but those nachos were also pretty scrumptious.
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