Just down the road from Crystal Palace there is a lovely pub in East Dulwich called The Bishop. They serve delicious food and lovely beer. My friend took me there one night and suggested I try the chorizo nachos as they were very tasty.
Indeed they were EXTREMELY tasty! Think rich paprika tasting juices from the chorizo cooked into minced meat (I'm still not sure if it's pork or beef, and I keep forgetting to ask!), spooned over corn chips and topped with a dash of guacamole, cheese and sour cream. To me this is heaven.
I wanted to create this heaven in my own kitchen. I created this recipe in the hope to satisfy my chorizo nacho urges. Amazingly the first attempt was a success, I didn't poison myself OR the boyfriend and we've got two more helpings in the freezer for further weekend eating.
I tweaked the recipe again a couple of weeks later and managed to serve it to a large group of people. No one got food poisoning, phew!
I usually make this a day in advance and then reheat. The flavours are much better that way! Enjoy!
Angela's Chorizo Nachos
What you'll need:
1/2 small white onion, finely diced
1/2 small red onion, finely diced
1/2 red pepper, finely diced
1 red chilli, finely diced (I left the seeds out, but that's up to you)
500 grams lean pork mince
250 grams chorizo sausage, diced and roughly minced using a hand blender
1 tin red kidney beans in chilli sauce
1 tsp mild paprika
1 tsp hot paprika
2 tbsp tomato puree (approx, add to taste)
black pepper to taste
1 ham stock cube, dissolved in 250ml water, approx
plain salted tortilla chips
grated cheddar cheese
creme fraiche (I always use the 50% less fat, tastes EXACTLY the same)
tabasco sauce (optional added heat!)
How to make them:
- In a large heavy saucepan, heat the olive oil over a medium heat and add the white onion, red onion and red pepper. Cook until softened (do not brown) and then add the red chilli. Cook for a further few minutes, until the chilli is softened too.
- Remove from the heat and tip the onion mixture into a bowl. Set aside.
- Add a dash of olive oil back into the pan and brown the pork mince. Do this in batches depending on the size of your pan. Fry it, don't boil it. Tip the pork mixture into a bowl. Set aside.
- Add another dash of olive oil into the pan and add the minced chorizo sausage and cook over a medium to low heat. The oil from the chorizo should start to seep into the pan, turning it orange.
- Add the onion, red pepper and chilli mixture to the chorizo. Mix well.
- Add the pork mince and any juice into the chorizo mixture. Mix well.
- Keep this on a medium heat and make sure that everything is mixed well. Add the tin of red kidney beans, paprika, a glug of Worcestershire sauce and the tomato puree. Season with black pepper.
- You should have a nice saucy chilli now. Add a dash of your ham stock and stir.
- Pop a lid on it, turn the heat down to a gentle simmer and simmer away for 30 to 60 minutes. Keep adding a little of the ham stock if it starts to get too dry. Becareful it doesn't get to salty.
How to serve:
I served these two different ways. The first one I baked in the oven and the other we just served in individual small bowls with the ingredients layered on top of each other. Both very yummy!
Option 1 - the messy way
- Heat the oven to 180 degrees C
- In a large oven dish, first put a layer of corn chips, then spread with chorizo mince, then a layer of cheese.
- Repeat this until you fill the oven dish, making sure the last layer is grated cheese and also make sure you are very generous with it!
- Bake in the oven for around 20 minutes or until the cheese on top is melted and golden.
- Serve smothered with guacamole, creme fraiche and a splash of tabasco sauce.
Option 2 - good for large groups
In individual dishes, use a layer of corn chips, chorizo mince, cheese then guacamole and creme fraiche. Serve.
I did it this way for the large groups as we were using paper and plastic plates...not a good idea to put into the oven, otherwise it's melted cheese AND plastic!