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  • Macho Nachos with Premio Chorizo




    Macho Nachos with Premio Chorizo


     

    Ingredients:

    Fried Corn Tortilla Chips

     

    • 1 stack stale corn tortilla chips
    • Canola oil

     

     Macho Nachos

     

    • Fried Corn Tortilla Chips
    • 1 pound Premio Mexican Chorizo, removed from casing and crumbled
    • 1 tablespoon chopped garlic
    • 1/4 teaspoon ground cumin
    • 2 cups cooked pinto beans
    • 1/2 teaspoon chili powder
    • 1/4 teaspoon salt
    • 1 1/2 cups grated pepper jack
    • 1 1/2 cups grated sharp cheddar
    • 1 small white onion, diced
    • 5 large jalapenos, stemmed, seeded, sliced
    • 1 cup sour cream
    • 1 tablespoon fresh lime juice 
    • Chopped fresh cilantro leaves, for garnish 

     

    Preparation:

     Fried Corn Tortilla Chips

    1. Cut each of the tortilla into 6 wedges. Heat a pot of oil to 350 degrees. Fry the tortillas in batches until golden and crisp. Transfer to a cooling rack on a rimmed sheet tray to cool, and season lightly with salt.

     Macho Nachos

    1. In a large skillet, cook the chorizo, garlic and cumin, stirring over medium heat until the sausage is browned and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain over paper towels.

    2. Add the pinto beans, chili powder, salt and 1 cup water (maybe more, depending on the moisture in the beans) to the skillet. Cook over medium heat until warmed through, smashing with the back of a heavy wooden spoon or potato masher until chunky/smooth. Remove from heat.

    3. Preheat oven to 450 degrees.

    4. On 1-2 large sheet trays spread enough tortilla chips into 1 even layer. Top with a layer of beans, then sausage, cheeses, onions and sliced jalapenos. Bake until the cheeses are melted and the mixture is hot, 5-8 minutes. Remove from the oven.

    5. In a small bowl. whisk together the sour cream and lime juice, with a pinch of salt. Drizzle over nachos, garnish with cilantro and serve immediately.

     

    Recipe courtesy of the Institute of Culinary Education (ICE) 

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