Mexican

Quick and easy chorizo nachos

Name: Quick and easy chorizo nachos recipe
Prep time: 4 min
Total time: 4 min
Cuisine: /mexican
Ingredients: 4 x 150g raw chorizo sausages; 1 onion, chopped; 2 garlic cloves, crushed; 1 tsp each smoked paprika and ground cumin; 1/2 tsp chilli flakes; 400g can chopped tomatoes; 400g can red kidney beans; 2 ripe avocados, cut into wedges; 500g mixed tomatoes, chopped; 1 jalapeno chilli, thinly sliced; 2 tbs white wine vinegar; 2 tbs extra virgin olive oil; 1 tsp Tabasco; Corn chips, sour cream, micro coriander (or coriander) and lime wedges to serve

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by Hayden Quinn

Oct 31, 2016

Get ready to take nacho Friday up a notch with this new and improved recipe.

4 x 150g raw chorizo sausages
1 onion, chopped
2 garlic cloves, crushed
1 tsp each smoked paprika and ground cumin
1/2 tsp chilli flakes
400g can chopped tomatoes
400g can red kidney beans
2 ripe avocados, cut into wedges
500g mixed tomatoes, chopped
1 jalapeno chilli, thinly sliced
2 tbs white wine vinegar
2 tbs extra virgin olive oil
1 tsp Tabasco
Corn chips, sour cream, micro coriander (or coriander) and lime wedges to serve

Method

1.

Squeeze the meat from the chorizo casings. Add to a cold frypan, then place over medium heat. When it begins to sizzle and the fat has started to render, cook for 2-3 minutes.
2.

Add the onion and cook for a further 2 minutes, or until onion has slightly softened. Add the garlic and spices and cook for a further 5 minutes, then add the tomatoes and 1 cup (250ml) water.
3.

Simmer for 10 minutes, or until reduced. Stir through the beans to warm through.
4.

To make the salsa, place the avocado, tomatoes and jalapeno in a bowl. Combine the vinegar, oil and Tabasco, then pour over the salsa.
5.

Top chorizo mixture with sour cream and micro coriander. Serve with corn chips and lime wedges.