| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats, Dairy |
Mexican |
New, Text, Import |
1 |
Servings |
INGREDIENTS
|
|
—Crisp Tortilla Chips— |
| 1 |
|
Dozen corn tortillas |
| 1 |
c |
Vegetable oil |
|
|
Salt to taste -Mashed Black Beans— |
| 1 |
c |
Dried black beans |
| 1 |
|
Onion; chopped |
| 1 |
|
Clove garlic; chopped |
| 2 |
sl |
Bacon; chopped |
| 1 |
|
Serrano chili; seeded, chopped |
| 3 |
c |
Chicken stock |
|
|
Salt to taste |
|
|
Ground black pepper to taste |
| 3 |
lg |
Avocados |
| 1 |
|
Jalapeno chili; blanched, seeded |
| 1/4 |
c |
Onion; finely diced |
| 1/4 |
c |
Tomato; finely diced |
| 1 1/2 |
tb |
Lime juice or to taste |
|
|
Salt; to taste |
|
|
Ground black pepper; to taste |
|
|
Shredded Jack cheese |
| 2 |
|
Jalapeno chilies |
| 1 |
|
Onion |
| 2 |
|
Cloves garlic |
| 4 |
md |
Ripe tomatoes; peeled |
| 1 |
tb |
Fresh cilantro leaves; chopped |
|
|
Salt; to taste |
|
|
Ground black pepper; to taste |
|
|
Juice of 1/2 lime |
INSTRUCTIONS
GUACAMOLE
GARNISH
RED SALSA
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.
1. Guacamole may be made up to 3 hours ahead. Place an avocado seed in
prepared guacamole to prevent discoloring. Cover tightly and refrigerate.
2. Beans may be made up to 2 days in advance and stored, covered and
refrigerated.
3. 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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