The Best Dang Nachos Ever.

 
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Recipe

Salsa Roja

  • 4-6 Dried Guajillo Peppers

  • 4 Arbol Chili (optional, leave out if you don’t want it really spicy)

  • 1 Medium White Onion, Cut In Quarters

  • 6 Roma tomatoes

  • 4 Large Cloves of Garlic

  • 2tsp Smoked Paprika

  • 1tsp Ground Cumin

  • 1/8tsp Cinnamon 

  • 1/4cup Red Wine Vinegar

  • 1cup Warm Water

 

Heat a dry frying pan on high heat and place dry chilis in pan. Heat until soft and fragrant, then remove from pan and place in a bowl and cover with hot water. Allow chilis to soak for 30-60 min. 

  1. In the same frying pan place tomatoes whole, onion and garlic. Blacken on each side and remove from pan. 

  2. While the pan is hot place the spices in the pan and toast then for 1min, shake the pan so they do not burn. 

  3. Drain the chilis and place them in a blender along with the onions, tomatoes, garlic and spices. Blend until smooth, add warm water if needed.

  4. Add the vinegar to the blender and mix for 30sec. 

  5. Place salsa in an air tight container and store in the fridge for up to 2 weeks. 

 
 

Place mayo, chipotle and lime juice in a blender and blend until smooth

  1. Keep in an airtight container, in the fridge for up to 1 week. 

Chipotle Mayo

  • 4cups Mayo

  • ¼ - ½ Can of Chipotle in adobo

  • 1 Lime, Juiced

Nachos

Place half the tortilla chips in single layer on a parchment lined baking sheet. Cover chips with half the cheese and chorizo. Repeat with a second layer on top of the nachos.

  1. Bake at 400 degrees F for 8-10min, check the middle to ensure cheese is melted.

  2. Remove from oven and drizzle Salsa Roja and Chipotle Mayo over nachos.

  3. Finish with a sprinkle of diced tomato and enjoy, pairs well with Guacamole and margaritas.

  • Tortilla Chips

  • 1 The Cure Chorizo Link, decased and cooked

  • 2cups Shredded Cheddar Cheese

  • 2 Roma tomatoes, Small Diced

  • ¼ cup Salsa Roja

  • ¼ Cup Chipotle Mayo