You can prepare guacamole and tomato salsa yourself or, for convenience, buy them ready-made in jars.
Ingredients
Meat for nachos
- Ground beef, 500 g
- Olive oil, 2 teaspoons
- Garlic cloves, 2
- Sweet paprika, 3 teaspoons
- Cumin, 3 teaspoons
- Cinnamon, 1/2 teaspoon
- Hot paprika, 1/2 teaspoon
- Oregano, 1/2 teaspoon
- Broth or water, 1 cup
- Tomato passata, 1/2 cup
Guacamole with avocado
- Avocado, 1
- Garlic clove, 1/2
- Lime juice, 1 teaspoon
Tomato salsa
- Olive oil, 1 teaspoon
- Garlic clove, 1/2
- Tomato, 1/2
- Tomato passata, 1/2 cup
- Red onion, 1/4
Also
- Tortilla chips, 400 g
- Cheddar cheese, 150 g
- Pickled jalapeños
- Yogurt
- Cilantro
Preparation
Heat a large pan with 2 teaspoons of olive oil. Add the garlic pressed through a press and sauté for a while. Add the meat and fry on high heat on each side for about 7 minutes. Season with salt, pepper, and all the spices. Fry, stirring occasionally, for about 3 minutes. Pour in the broth or water and bring to a boil. Cover and cook for about 10 minutes. Add the tomato passata, stir, bring to a boil, cover, and cook covered for about 20 minutes (until the meat is tender). At the end, evaporate the remaining liquid if necessary.
Mix the avocado flesh with garlic, lime, and salt.
Pour the olive oil into a saucepan, add the grated garlic and chopped tomato flesh, season with salt, pepper, and a pinch of sugar, and fry for about 3 minutes. Add the tomato passata, mix, and bring to a boil. If the sauce is too thin, you can boil it with 1 teaspoon of potato starch. Remove from heat and add chopped red onion.
Preheat the oven to 200 degrees C. Place a portion of chips in a baking dish lined with paper. Add meat, sprinkle with cheese, and bake for about 5 minutes until the dish is heated and the cheese melts. Top with a spoonful of yogurt and decorate with jalapeños and cilantro. Serve with guacamole and tomato salsa.
