Recipe: Spicy Chorizo Nachos
Is it Mexican? Is it American? Is it Spanish? IT'S ALL 3!!! It's Mexi-Sp-Am-Ish! Whatever you think the origins might be, this honestly has WINNER written all over it!
- 1 Red Onion
- 1 Clove of Garlic
- 2 Tomatoes
- 1 Green Pepper
- 1 Red Pepper
- 1 Red Chilli
- 1 Bunch Fresh Parsley
- 1 tsp Ground Cumin
- 1 tsp Ground Paprika
- 1 tsp Salt
- 225 g Chorizo
- 50 g Iberico Ham, sliced/torn
- 200 g Lightly Salted Corn Chips
- 250 g Manchego Cheese
- 4 tbsp Homemade Aioli
- 1 Handful Fresh Coriander
- 1 Fresh Chilli
Make The Salsa
Peel and chunk up the onion and garlic, quarter the tomatoes, then deseed and roughly chop the peppers and chilli.
Blitz all of them in a food processor with the parsley, spices and salt to a coarse paste.
Heat a saucepan or large frying pan over a pretty high heat then add a drizzle of olive oil and the sliced chorizo.
Fry for 2-3 minutes to release the oils from the chorizo, then dump the blitzed paste into the pan.
Simmer for 5 minutes so that much of the water content evaporates.
Stack It Up
Pile the corn chips onto a heatproof bowl, layering some of your spicy chorizo salsa in between.
Grate over stacks of the cheese, then place under a grill to melt the cheese and brown parts of it.
Drape slices of the ham over he top, dot with aioli and garnish with more fresh chilli and the fresh coriander.
Eat immediately with ice cold beer!
Eat, Drink, Be Happy!
Crack open a (-nother) beer and sit down and relax!
Hungry for more? Try one of these!