GERARDO LOPEZ'S THE REAL NACHOS

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INGREDIENTS
  • 200 g La Tortilleria Totopos (tortilla chips)
  • 150 g  mozzarella, grated
  • 2 free-range eggs
  • 2 tbsp Bulla Sour Cream
  • 2 tbsp fresh coriander, chopped

SALSA
  • 1 small onion
  • 80 g peppers, roasted
  • 400 g tomatoes (about 5)
  • 1 tbsp La Costena Chipotle Chilli In Adobo
  • 1 garlic clove
  • 1 tbsp cooking oil
  • 2 tsp dried cumin
  • 2 tsp ground coriander
  • Salt, to taste

BEANS
  • 1/2 onion, finely chopped
  • 100 g bacon
  • 1 can La Costena Pinto Refried Beans
METHOD
  1. To create the salsa, combine the salsa ingredients (except cumin, coriander and oil) and blend in blender until smooth.
  2. Heat oil in a pot and add cumin and coriander until fragrant.
  3. Add the blended salsa mix to the pot and bring to the boil, simmering for 5 minutes.
  4. For the beans, on a hot frying pan add the slices of bacon.  Once bacon is crisp, remove from heat and place aside between paper towels to remove excess oil. Add the onion to frying pan and cook until gold using the fat from the bacon.  Chop the bacon and add to the frying pan with the beans.
  5. Fry the eggs in a frypan and set aside.
  6. Place totopos and cheese in a large bowl. Pour the sauce over the top (and shredded chicken if you like). Toss to combine.
  7. Place the mix into two serving bowls and top each with a fried egg, sour cream, refried beans, onion and fresh coriander.