Ingredients
- 48 Oz. Pre-Fried Yellow Triangle Tortilla Chips (08619)
- As Needed Green Chorizo, see related recipe
- 2 Tbsp. Chipotle Crema (for Chorizo Verde Nachos), see related recipe
- 1 1/2 cup Mangos, charred, diced
- 1 1/2 cup Cotija cheese, crumbled
- 3/4 cup Roasted Pepitas, salted
Directions
- For each order, in a medium sauté pan, over medium heat, cook and brown ½ cup Green Chorizo.
- To serve, place 4 oz. of tortilla chips on a plate, top with the browned Green Chorizo, 2 tbsp. of Chipotle Crema, 2 tbsp. of charred mango, 2 tbsp. of cotija crumbles, and 1 tbsp. of pepitas.
Ingredients- 3 1/2 tsp. Black Pepper
- 3/4 tsp. Cumin
- 3 1/2 tsp. Coriander
- 1 1/4 tsp. Mexican Oregano
- 3/4 tsp. Cloves
- 2 Each Bay Leaves
- 16 Each Garlic, cloves
- 6 Each Serrano Chile, deseeded
- 1/2 cup Sherry, vinegar
- 2 1/2 cup Parsley, chopped
- 2 1/2 Lbs. Pork, ground
Directions
- In a medium non-stick sauté pan over medium heat, toast the black pepper, cumin, coriander, Mexican oregano, cloves, and bay leaf. Toast for about 15 seconds. Grind the seasoning blend in a spice grinder or coffee grinder.
- In a blender or food processor, combine garlic cloves, serrano chilies, sherry vinegar, and parsley. Process until a paste forms.
- In a bowl, combine ground spices, parsley paste, and ground pork. Mix well to combine. Refrigerate for service.
Ingredients- 1/4 tsp. Chipotle Concentrate
- 8 Oz. Sour Cream
- 2 Oz. Whole Milk or Buttermilk
- 2 tsp. Fresh Chives, snipped
Directions
- Place all ingredients together in mixing bowl.
- Place in storage container until ready for use.
- Label, Date and Refrigerate.
