Name: Chorizo Nachos
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 x 150g raw chorizo sausages; 1 onion, chopped; 2 cloves garlic, crushed; 1 tsp each smoked paprika, ground cumin; ½ tsp chilli flakes; 1 x 400g can chopped tomatoes; 500g mixed tomatoes, chopped; 1 x 400g can red kidney beans; 2 ripe hass avocados, cut into wedges; 1 jalapeño chilli, thinly sliced; 2 tbs white wine vinegar; 2 tbs extra virgin olive oil; 1 tsp hot sauce; Corn chips, sour cream, micro coriander (or coriander), lime wedges, to serve

Chorizo Nachos

First published in delicious.

Loaded nachos with spicy chorizo and fresh tomatoes. Perfect for sharing with friends.

Serves

Prep

20 mins

Cook

20 mins

Total

40 mins

Difficulty

Easy

Method

Squeeze the meat from the chorizo casings. Add to a cold frying pan, then place over medium heat. When it begins to sizzle, and the fat has started to render, cook for 2–3 minutes.
Add the onion and cook for a further 2 minutes or until slightly softened. Add the garlic and spices and cook for a further 5 minutes, then add the tomatoes and 1 cup (250ml) water.
Simmer for 10 minutes until reduced. Stir through the beans to warm through.
To make the salsa, place the avocado, tomatoes and jalapeño in a bowl. Combine the vinegar, oil and hot sauce, then pour over the salsa.
Top chorizo mixture with sour cream and micro coriander. Serve with corn chips and lime wedges.