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Gluten Free
Spicy
Colibrí brings you their famous Nachos to create at home! With housemade chorizo, corn chips, and cheese sauce, this Drop will spice up your nacho game! Enjoy refried beans, cojita cheese, pico de gallo, and guacamole with Colibrí’s morita sauce.
Serves 2-3 | Easy Prep | 1 Course
$40.00
CanadaGreat for hosting, watching the game or grabbing a snack while you watch the latest hit on Netflix. Thank you Colibri for another amazing experience!
Colibrí brings you their famous Nachos to create at home! With housemade chorizo, corn chips, and cheese sauce, this Drop will spice up your nacho game! Enjoy refried beans, cojita cheese, pico de gallo, and guacamole with Colibrí’s morita sauce.
Allergens: Dairy, Onion, Chili
Make sure you’ve got a Sharp Knife, a Medium Pan, 2 Small Pots, a Small Mixing Bowl, a Spatula, and a Tray or Large Plate. It’s also ideal to have a few staples on hand like Salt and Oil. Now, let’s get cooking!
To make the guacamole, slice the Avocado in half, remove the pit, and scoop it into a mixing bowl. Use a fork to gently mash the Avocado, leaving it a bit chunky.
Chop one Tomato, using both the inner and outer skin but not using the seeds and centre of the Tomato to avoid extra moisture. Chop the Serrano Pepper, setting aside half for the pico de gallo.
Squeeze 1 Lime into the mashed Avocados, and add half of the Cilantro, half of the Onion and Serrano Pepper, one chopped Tomato, and Salt to taste. Stir together.
To make the pico de gallo, chop the second Tomato. Add the second half of the Serrano Pepper and the remainder of the chopped Onion and Cilantro, squeeze desired amount of Lime juice, add Salt to taste, and mix together.
In a small pot, heat the Refried Beans, stirring constantly.
In a separate pot, heat the Cheese Sauce on medium-high heat for approximately 5 minutes or until bubbling and hot.
In a pan, add a little bit of oil and cook the Chorizo on medium-high heat. Adjust salt to your preference – the Chorizo is already seasoned.
To assemble your nachos, place the Corn Chips on a tray or large plate. Pour the Cheese Sauce on the Chips, followed by the Refried Beans. Spread around the pico de gallo, Cotija Cheese, and Pickled Onions. Add Morita Sauce to your liking of spiciness. Add cooked Chorizo and finish with guacamole on top.
That’s it! Buen Provecho!
Executive Chef Elia Herrera hails from Cordoba in Veracruz, Mexico. Using traditional recipes, passed down through many generations, she draws inspiration to create new
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