How to Make Mile End Smoked Meat Poutine-Reuben Nachos

Celebrate the International Day of the Nacho with a gravy-smothered stack of chips, cheese curds, and smoked meat.

  • Behold, the mighty Mile End smoked meat poutine-reuben nachos.
  • Start by placing the chips on a platter or serving plate. Layer the cheese curds amidst the tortilla chips. The folks at Mile End get their cheese curds from
  • Next, pile on the chopped smoked meat. Use the smoked meat ends for this.
  • Now your chips are ready for some gravy.
  • That's roast chicken gravy, to be exact.
  • Be sure to smother the chips completely in the gravy, which will start melting the cheese curds.
  • Next up, drizzle some Russian dressing on top of the chips, cheese, meat, and gravy.
  • Top with sliced pickles
  • And pickled jalapeños and pickled onions.
  • Not too shabby, eh?
  • Here's Eduardo, the inventor of Mile End poutine nachos, with his fabulous creation.
  • Happy International Day of the Nacho, courtesy of Mile End Deli and First We Feast.
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All photos by Liz Barclay

Today is a very important day for mankind: In 1975, the creator of nachos, Ignacio “Nacho” Anaya, shed his mortal coil and henceforth October 21 was declared the International Day of the Nacho in his honor. And what better way to celebrate International Day of the Nacho, we thought, than by making some smoked-meat poutine nachos with the pros over at Mile End?

The Brooklyn-based, Montreal-inspired delicatessen has gained a serious cult following for its smoked meat, which falls somewhere between pastrami and corned beef and is supremely juicy and peppery. It also adds some added gluttonous oomph to the deli’s formidable smoked-meat poutine, a stack of starchy skin-on fries smothered in roast-chicken gravy, fat cheese curds, and brisket.

We’ve often dreamed of combining poutine—essentially Canadian nachos, let’s be real—with a more traditional base of tortilla chips to create a South of the Border-Great White North hybrid of epic proportions, but we needed some pro guidance. And it just so happens that smoked-meat poutine nachos are on the list of top five family meals at the Mile End Deli spinoff in Manhattan, along with braised chicken with salsa verde, frittata, chicken shawarma with homemade pita, and “anything breakfast for dinner.” The poutine nachos were first created by Mile End Deli head cook Eduardo, and Mile End Deli sous-chef Josh Sobel was kind enough to walk us through the step-by-step process of making this mashup masterpiece.

For this edition, Sobel put a spin on the typical poutine nachos that have become a family-meal tradition, adding Russian dressing to create something more like “Smoked Meat Poutine-Reuben Nachos.” You can stick to the recipe or add your own twist, maybe by swapping out the Russian dressing for salsa verde or sour cream. Go with your gut in terms of toppings—after all, that’s exactly what Anaya did when he invented nachos all those years ago.

MILE END SMOKED MEAT POUTINE-REUBEN NACHOS

Click through the gallery for the step-by-step poutine nacho building instructions.

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