Mexican Nachos

Ingredients for Mexican Nachos

Instructions for Mexican Nachos

To prepare the Mexican Nachos recipe, please follow these instructions:

Cut the fresh tortilla in quarters. In a deep frying pan, oil is heated to 190 ° above a very hot hotplate / flame. Friture fry tortilla pieces for 2-3 minutes or until they are crispy. Droplet on kitchen roll. Sprinkle some salt if desired.

Black beans
Combine all ingredients except salt and pepper in a large pot over a very hot plate / flame. Bring a boil. Turn down the heat and cook at low heat without lid for 1½ hours or until beans are soft.

Add salt and pepper to taste. Remove the stove. Let cool and place beans in a food processor or blender. With stable leaves blend until beans turn into a lumpy pasta. If there is too much fluid, place in a saucepan and boil until liquid is evaporated and the beans have a spreadable consistency.

Guacamole
Remove the stone and peel from the avocador and mash with fork. They can not be a nice purée. Nice chop jalapeno chili enough for 1 tablespoon full or after taste. Mix the jalapeno with avocado and the rest of the ingredients. Stir around to mix. Cover and set aside for at least 30 minutes to let the flavors penetrate.

Red salsa
Preheat oven to 175 degrees.

Place jalapeno chili, onions and garlic in a baking pan and shake in preheated oven 175 degrees celcius for 10-15 minutes. Chili must be slightly soft.

Remove kernel and nice chop jalapeno chilie. Peel and chop onion and garlic. Chop tomatoes and drive with a nice leaf through a food grinder, along with chili onions, garlic and cilantro. Taste with salt, pepper and lime juice. Cover and refrigerate for use. The salsa can last for 2-3 days.

Guacamole can be prepared until 3 hours before. Put an avocado stone into the finished guacamole to prevent discoloration. Cover with a tight lid and put in a refrigerator.

Beans can be improved up to 2 days before and stored in a refrigerator.

Red salsa can be prepared 2-3 days in advance and stored in a refrigerator.

Preheat grill oven

Lightly sprinkle the crispy tortilla pieces with mashed black beans, put a clam of guacamole on. Sprinkle with crispy cheese. Place under hot grill for 1 minute or until the cheese melts. Place a thin slice of jalapeno chili on each grilled nacho if desired. Servers with red salsa to dip in.