Chorizo Nachos

So many flavours come together in this dish it sends your tatsebuds wild.

Nachos are my guilty pleasure. Hell, no. They’re actually just a pleasure. There is zero guilt here. This recipe has quite a few elements, all complementing one another but the star… the star of the dish has to be the chorizo – get good quality chorizo and cook it this way and you may never want chorizo cooked any other way again.

INGREDIENTS

tortilla chips
30g cheddar cheese
½ ball mozzarella
¼ link chorizo sausage
½ red onion
200g black beans
¼ red pepper
4 cloves garlic
1 tsp paprika
1 tsp onion powder
1 tsp red wine vinegar
2 tbsp soured cream
Juice from ¼ lemon
coriander
salt
pepper

METHOD

Firstly, get everything ready so when you need to load up the nachos, you’re set to go. Heat the grill to 200°C/380°F.

Place half a tin of the black beans into a pan, along with the juice. Grate in 2 garlic cloves, 1 tsp of the onion powder and season with salt and pepper. Heat, stirring every now and again until the liquid has evaporated and the beans are cooked and softened.

Next, slice the chorizo and fry in a pan. Once it starts to catch, add the paprika and grate in the remaining two garlic cloves. Fry for a few more minutes. Add to a small food processor and pulse until you’re left with a chorizo crumb of sorts.

Next you want to pickle your onions. Finely slice half an onion and it in a bowl. Add the red wine vinegar and a good pinch of salt. Scrunch the onions together and leave to do it’s magic.

Slide ¼ of a red pepper into strips and then dice. Add to a pan along with some oil, a pinch of salt and pepper and some the remaining onion powder. Fry aggressively until slightly charred and soft. Set aside.

Now on to the lime crema. Take the soured cream and mix in a bowl the juice from ¼ a lemon. Mix together.

Finally, it’s assembly time. Scatter the tortilla chips over a parchment lined baking tray. Lay them in a single line. Scatter over the cheddar and mozzarella cheese and place a sheet of tin foil lightly over the top to prevent the chips from burning. Pop under the grill for 5-6 minutes until the cheese has melted. Remove from the grill and scatter the remaining ingredients apart from the crema as you wish. Replace the tin foil and under the grill it goes for another 5 minutes – this is to simply bring some heat back to it all. Remove and drizzle over the lime crema. Top with the coriander and serve. A perfect starter or lunch or two.