Make your own tortilla chips, pico de gallo and guacamole from scratch, or use store-bought toppings for a faster prep time.
Heat a quart of vegetable oil to 350°F over medium-high heat in a deep frying pan.
Add a half a stack of tortilla triangles and fry for 2-3 minutes, or until the chips are golden and rise to the top of the oil's surface. Stir the chips as they fry to prevent them from sticking together.
When you remove one, it should be hard and crispy. Once the chips are finished frying, transfer them from the oil to drain in a colander set over a bowl (or to a sheet pan lined with paper towels).
Salt the chips with kosher salt.
Continue frying and salting the remaining chips this way. Once all of the tortillas have been fried and salted, set them aside or store them in a plastic bag until ready to eat.
In a large mixing bowl, combine the tomatoes, red onion, thinly sliced garlic, cilantro, and minced jalapeños.
Pour the lime juice into the bowl and stir the ingredients together. Taste the pico de gallo and adjust the seasoning with a pinch (or two) of salt.
Cover the bowl and refrigerate the pico for at least 30 minutes.
Mince the garlic cloves, then add the salt to it. Turn your knife's blade onto its side and press and drag the blade through the minced garlic to form a paste.
Scoop the avocado's flesh into a mixing bowl and mash until slightly chunky.
Add the diced tomato, red onion, cilantro, jalapeño, and lime juice and stir to combine.
Press a piece of plastic wrap against the surface of the guacamole and refrigerate while you prepare the chorizo and egg mixture.
Preheat your oven to 350°F.
Arrange the tortilla chips in a single layer on a half-sheet pan and top with half of the Oaxaca cheese shreds. Put the chips into the oven for 10 minutes.
While the chips are heating, brown the chorizo in a large skillet over medium-high heat for 9-10 minutes, using a spoon to break the chorizo into crumbles.
Once the chorizo has cooked pour the beaten eggs into the pan. Scramble the eggs and cook for 8 minutes.
Add the refried beans to the skillet and stir them into the mixture until they are warmed through and smooth.
Remove the chips from the oven and spread the chorizo-egg mixture over them. Top the chorizo mixture with the remaining Oaxaca and return the pan to the oven to melt the cheese, about 5-6 minutes.
Remove the nachos from the oven and top them with the pico de gallo, guacamole, and the crumbled cotija cheese. Top with cilantro and drizzle with crema or sour cream.
Garnish the nachos with sliced jalapeños, lime wedges, salsa, and/or Mexican hot sauce.
Enjoy immediately after assembling.
The tortilla chips are good for 3 days after you've fried them. Warm them in a 350°F oven for a few minutes for the best taste.
Prepared pico de gallo can be stored in the refrigerator for up to one week.
The assembled nachos are best enjoyed immediately after preparation.
For convenient dining, serve the nachos on small (individual) quarter sheet pans.