INGREDIENTS

INSTRUCTIONS

Cut fresh tortillas into quarters. In a deep-sided pan, bring oil to
375 degrees over high heat. Deep fry tortilla quarters for 2 to 3
minutes or until crisp. Drain on paper towel. Salt lightly, if
desired.  Black Beans: Combine all ingredients except salt and pepper
in a large  saucepan over high heat. Bring to a boil. Reduce heat and
simmer,  uncovered, for 1 1/2 hours or until beans are tender.  Add
salt and pepper to taste. Remove from heat. Cool slightly and  place
beans in a food processor or blender. Using the steel blade,  blend
until beans form a chunky paste. If beans have too much liquid,  place
in a skillet and cook until liquid has evaporated and beans are  of a
spreading consistency.  Gaucamole: Peel, seed, and mash avocados with a
fork. Do not make a  smooth puree. Mince jalapeno chili  to get 1
tablespoon or to taste. Combine jalapeno with avocado and  remaining
ingredients. Stir to blend. Cover and set aside for at  least 30
minutes to allow flavors to meld.  Red Salsa: Preheat oven to 350
degrees.  Place jalapeno chilies, onion and garlic on a baking pan and
roast in  preheated 350 degree oven for about 10 to 15 minutes. Chilies
should  be slightly soft.  Seed and finely chop jalapeno chilies. Peel
and finely chop onion and  garlic. Chop tomatoes and run through fine
blade of a food grinder  along with jalapeno chilies, onion, garlic and
cilantro. Season to  taste with salt, pepper, and lime juice. Cover and
refrigerate until  ready to use. Salsa will keep for 2 to 3 days.
Guacamole may be made up to 3 hours ahead. Place an avocado seed in
prepared guacamole to prevent discoloring. Cover tightly and
refrigerate. Beans may be made up to 2 days in advance and stored,
covered and refrigerated. Red salsa may be made 2 to 3 days in  advance
and stored, covered and refrigerated.  Preheat broiler.  Spread crisp
tortilla chips, lightly with mashed black beans. Add a  dollop of
guacamole. Spread with a sprinkling of cheese. Place under  broiler for
1 minute or until cheese melts. Place thin slice of  jalapeno chili on
each broiled nacho, if desired. Serve with red  salsa for dipping.
Yield: 48 nachos  Recipe by: MEXICAN COCKTAIL BUFFET, DEAN FEARING
Posted to MC-Recipe  Digest V1 #768 by Sue <suechef@sover.net> on Aug
31, 1997

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