Step 1

Set oven to broil, and place the jalapeños on a sheet pan. Broil 10-12 minutes, flipping once or twice to get all sides blistered. Immediately remove them to a mixing bowl and cover tightly with plastic wrap. Steam for 10 minutes.

Step 2

Broil the garlic 4-5 minutes, or until fragrant and not browned.

Step 3

Remove the skins from the jalapeños (the more they blister and steam the easier they are to peel), discard the stems and either 1: remove ALL seeds for a mild sauce 2: remove seeds from half of them for a moderately spicy sauce or 3: keep all the seeds for a very spicy sauce.

Step 4

Place the jalapeños, garlic, cilantro, salt, vinegar and tequila in a high powered blender and blend while slowly pouring the oil in a steady stream. Continue blending for another 30 seconds or until the sauce is smooth and no lumps remain.If using a food processor and stick blender, process the jalapeños, garlic and cilantro first then transfer it to a narrow container (take out soup containers, mason jar, giant cup, anything that will just fit the mouth of your stick blender). Add the salt, vinegar and tequila and start blending. With the blender still in the cup, gently pour in the oil on top and continue blending with the stick touching the bottom of your container, slightly pulling it up every few seconds to suck in more oil. You’ll know it’s done when the sauce is smooth and emulsified.

Step 5

Transfer the sauce to an airtight container and store it in the fridge (I like using condiment bottles).

Step 6

Peel and pit the avocados, place them in a bowl and mash with a potato masher to your desired consistency. Add the pico de gallo, garlic powder, lemon or lime juice, stir and then add salt to taste. Set aside with a sheet of plastic wrap pressed to the surface.

Step 7

Preheat the oven to 400°F.

Step 8

Warm the refried beans in a small saucepan set to medium-low.

Step 9

In a large skillet, brown the ground beef, drain it, return the beef to the skillet and then season with 1 1/2 TB taco seasoning. Pour in 1/2 cup water, stir and simmer 20 minutes on low.

Step 10

Spread out your chips on a large sheet pan or individual cast iron skillets (I used 4 of these skillets). Top with spoonfuls of the beans and seasoned ground beef, then cover it all with shredded cheddar cheese. Bake 10-12 minutes, or until the edges of the chips are lightly browned and the cheese is melty.

Step 11

Using a spoon or my favorite, a cookie scoop, drop 1 spoonful of sour cream and two of the guacamole on each skillet. Garnish with pico de gallo and a healthy drizzle of the fire sauce. Enjoy warm.