Colibri's Nachos


Colibri's Nachos

With Chorizo, Morita Sauce, and Housemade Corn Chips
Gluten Free, Pork, 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
•   Ready in 10 Minutes



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  • 180g Housemade Chorizo
  • 268g Refried Beans
  • 1 bag Housemade Corn Chips
  • 390g Housemade Cheese Sauce
  • 4oz Cotija Cheese
  • 1 Avocado
  • 2 Tomatoes
  • 2 Limes
  • 1 Serrano Pepper
  • 8oz Onion and Cilantro Mix
  • 125mL Morita Sauce
  • 115g Pickled Onions


Knife, Pan, 2 Small Pots, Spatula, Salt


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, and add one pack of the Onion and Cilantro Mix, the chopped Tomatoe, Serrano Pepper, Lime Juice, and Salt to taste, and stir together.

To make the Pico de Gallo, chop the second Tomato. Add the second half of the Serrano Pepper and one pack of the Onion and Cilantro Mix, 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 approx. 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. Enjoy!

Elia Herrera

Executive Chef