Tequila’s Kitchen Diaries: Chorizo Nachos Recipe
Nachos are a Tex-Mex dish from northern Mexico. It is credited to Mr. Ignacio “Nacho” Andaya of Coahuila, Mexico when he made this dish during a visit of about a dozen US Soldiers at Piedras Negras City. The original recipe made by Mr. Andaya was just tortilla, melted cheddar cheese, and sliced pickled jalapeno peppers. Nowadays, the dish evolved and have a lot of variation, especially the toppings and is usually served as an appetizers at bars or restaurant.
And today, I made my own version for my dad so he could munch on something while having his Chuck Norris’ movie marathon. And by “my own version”, I mean “whatever is available in the fridge. Heheheh
- 1 pack special homemade Chorizo (sorry I wasnt able to take a pic of what it looks like before I mashed it. It’s probably about 1/4 kilo of chorizo. FOR ORDERS, INQUIRE HERE)
- Garlic and onion
- Salt and Pepper to taste
- Optional: Cayenne Pepper if you want it to be spicy
1. Mashed the homemade chorizo
2. Saute garlic, onion, and the mashed chorizo until golden brown.
3. Add salt and pepper to taste. Add cayenne pepper as well, depending on how spicy you want it to be.
Once done, let it cool and set aside.
I placed it in kitchen paper towels so it’ll be less oily.
There are pre-made nacho chips that you can buy in supermarket. In my case I used Molo Wanton Wrappers as my chips. I just deep fried it and let it cool a bit. Still, paper towels are useful to absorb the excess oil.
Half cucumber. Cut into bits.
2 pcs chunked tomatoes
OPTIONAL: Cheese Spread
In a plate, arrange some nachos. Top it with the mashed chorizo.
Add some tomatoes, cucumber bits, shredded cabbage, and onion.
Generously sprinkle the grated cheese.
And drizzle the mayo.
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