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Potato Chip Nachos With Chipotle Beef


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; see headnote)
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; see VARIATIONS)
3 1/2 cups Tinga (see related recipe)
4 to 6 ounces mild blue cheese or dry jack cheese, crumbled (see headnote)
2 cups Cabbage Escabeche (see related recipe)
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 (see related recipe)



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