Tuesday, 22 November 2011
Nachos with Chorizo
They're not exactly high-rent food, but I don't know anyone who would turn down nachos. You don't have to make your own sauces, although I do have my suspicions about jarred guacamole. For a fruit that goes brown within minutes of exposure to air, the bought stuff is remarkably green. I love chorizo and would add it to most things, but it is optional, and used here more as a seasoning than the main event.
1 large pack plain tortilla chips
approx 100 grams cooking chorizo
1 portion of roast tomato salsa
jarred jalapeño chilli pieces
guacamole and sour cream, to serve
Preheat the oven to 200 degrees. Empty the tortilla chips into a baking dish, something that gives you a large surface area. Cut the chorizo into small chunks, and fry over a high heat until crispy. Remove with a slotted spoon or fish slice (to avoid too much oil in the dish-not usually something I worry about, but you don't want this greasy), and sprinkle over the chips. Spoon the salsa over as evenly as you can, and sprinkle generously with cheese. Arrange jalapeño slices in a way that pleases you. Heat in oven until the cheese is just beginning to bubble. Serve with the guacamole and sour cream on top of the nachos, or on the side, whichever suits you.