NACHOS WITH GUACAMOLE

This is a really good dish that I sometimes make when I have my sister-in-law, who is coeliac, as a guest. It's easy to make, and the minced meat mixture can be made simpler or even vegetarian. Some people buy ready-made Mexican salsa for tacos and mix it with the minced meat or with red beans if they want to make it vegetarian, and that's it! But of course, the final result won't be the same as if you make the salsa from scratch yourself. Sometimes I've also used a recipe from the Cookidoo, if you have a Thermomix, and it's turned out very good too. This recipe is very similar: Nachos with chilli & cheese. The quantity it makes will be enough for two servings. I also use this chilli recipe to make My Cuban style rice.

Ingredients

200g corn chips (for the nachos)

150g grated cheddar cheese

Sliced jalapeños (optional)

Guacamole, to serve

Sour cream or Greek-style yoghurt, to serve

Chilli con carne

50 ml olive oil

1 finely chopped onion

1 star anise

1 clove of garlic, finely chopped

1 green chilli, deseeded and finely chopped

500g pork and beef mince (250g of each)

1 tablespoon tomato paste

1/2 teaspoon ground cumin

1/2 teaspoon ground chilli (optional)

1 teaspoon paprika

175 ml red wine

1 teaspoon Worcestershire sauce

1 cup beef stock

400g tinned chopped tomatoes

400g tin red kidney beans

Method

Preheat the oven to 170°C.

Heat the oil in a large, ovenproof saucepan over a medium heat. Add the onion and star anise and cook, stirring, for 3 to 4 minutes or until softened.

Add the garlic and chilli and cook until fragrant.

Add the mince, breaking up any lumps with a wooden spoon, and cook until browned, for about 6-8 minutes.

Stir in the tomato paste and spices and cook for about 2 minutes.

Pour in the wine and simmer over a medium heat until the sauce has reduced by half (4-5 minutes).

Add the Worcestershire sauce, stock and tomatoes and season well.

When it comes to a boil, cover the pot with a lid or aluminium foil and place in the oven.

Cook for 30 minutes or until the sauce has reduced and thickened. Uncover and finish cooking on the hob if it is too runny.

Add the beans to the sauce and keep it warm.

Increase the oven temperature to 200°C.

Spread the corn chips on a large baking tray.

Pour the sauce over the chips on the baking tray and sprinkle with the grated Cheddar and jalapeños, if using.

Bake for 3-5 minutes until the cheese has melted.

Serve immediately with the guacamole and sour cream.

Serves 4 - (You will have chilli left over for another time, I also use it to make My Cuban style rice.)

Guacamole

Ingredients

5 sprigs of fresh coriander (leaves only)

100 g onion, quartered

1 fresh chilli (stem and seeds removed), halved

1 clove of garlic

100-120 g tomato, quartered

450 g ripe avocado (skin and stone removed), diced

1 tablespoon of lime juice

1 teaspoon of salt

Method

Place the coriander in the bowl of a food processor and pulse until finely chopped.

Add the onion, chilli, garlic and tomato and pulse until finely chopped. Place in a bowl and set aside.

Place the avocado, lime juice and salt in the jug and pulse until creamy.

Add to the reserved mixture and mix everything together well. Check the seasoning and serve chilled.

Tip

Place the avocado stone in the bowl of guacamole to prevent it from going brown.

Cover with cling film, pressing it directly onto the guacamole if you are not serving it straight away.

Comments

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