AVOCADO AND LIME NACHOS SUPREME

With Cinco de Mayo just around the corner, you’re probably thinking about all things Mexican food: tacos, burritos, and a personal favorite of mine: Nachos.

Of course all nachos are not created equally, and anyone that has had a nacho appetizer at any number of chain restaurants knows this as fact. Thin, flavorless nachos get drowned in a concoction of ground beef, canned olives, and cheese, among other things.

In honor of Cinco de Mayo, I’m urging you to change the way you think about nachos, starting from the ground up: the nachos. Ditch the bagged variety and make your own. Extra-virgin avocado oil is the perfect starter for that. It heats up like a good vegetable oil, but has a delicious avocado flavor that you won’t get from a store-bought chip. When sprinkled with some coarse Aztec Sea Salt and a squirt of lime juice, you’ll be lucky if you don’t eat these before you get to the topping.

For the topping, I combined some tomatoes, black beans, and corn with a variety of seasonings in a skillet, heaped the warm filling over my homemade nachos, and sprinkled a few more things on top. It’s totally customizable, and the perfect appetizer food for a Mexican themed party. Like your favorite margaritas, these will disappear fast!

AVOCADO AND LIME NACHOS SUPREME

AVOCADO AND LIME NACHOS SUPREME

John Cawrse

Ingredients

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    • 12 corn tortillas
    • 1/2 cup extra-virgin avocado oil
    • 2-3 lime wedges

    • Coarse Aztec Sea Salt

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    • 2 tablespoons extra-virgin avocado oil
    • 1 red onion, diced
    • 2 cloves garlic, minced
    • 1 teaspoon chili powder
    • 2 teaspoons cumin
    • 1/2 teaspoon smoked paprika

    • 1/2 teaspoon Aztec Sea Salt

    • 1 can diced tomatoes (fire roasted, if you can find them)
    • 1 can black beans, drained
    • 1/2 cup corn kernels
    • Juice of 1 lime
    • Extra garnishes, including but not limited to: shredded or crumbled Mexican cheese, slice jalapeños, chopped cilantro, lime wedges

    Directions

    1. First make the nachos. Cut the tortillas into 6 triangles. Heat the oil in a deep skillet over medium high heat. When hot, test by putting one of the tortillas in to see if it sizzles. If so, cook the nachos in a single layer until they just begin to brown. Immediately remove them from the skillet and lay on paper towels. Continue cooking until all are done. Squeeze the lime over the nachos and sprinkle with coarse salt. Allow to cool while you make the filling, as they will crisp up while they cool.

    2. To make the topping, heat the avocado oil in a skillet and add the onion. Cook until soft and add the garlic and seasonings. Stir and cook for a minute or so and add the tomatoes, beans, and corn. Cook over medium heat for 3-4 minutes and add the lime juice. Turn off the heat and allow to cool slightly.
    3. To assemble, lay the nachos in an even layer on a large platter. Top with the tomato topping and your desired garnishes. Serve with additional garnishes on the side.
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