“Full Breakfast” nachos – tortilla chips with mixed beans in a spiced tomato sauce, sliced grilled chipolata sausage, fried eggs, chipotle mayonnaise, grated cheddar and a fresh delicious tomato and avocado salsa.
I started out planning to make some Huevos Rancheros but my imagination took over and I decided to experiment with this dish – I’m so glad I did. Essentially this is nachos crossed with a cooked breakfast with a Mexican twist, it may not be an authentic Mexican dish but it sure is tasty.
All the components in the dish work very well together – the crunch from the tortilla chips, the rich Smokey flavour from the beans, the creaminess of the chipotle mayo, the richness of the fried eggs, the flavour of the grilled sausage, the saltiness of the cheese and the freshness of the salsa. I hope I’m making you hungry.
Preparation and cooking time 35 -40 minutes
Ingredients and Method
This dish involves making all of the elements and adding them together at the last minute
The spiced mixed beans
4-5 round tomatoes
1 red chilli
2 guajillo chillies
5 cloves garlic – leave skin on to dry fry
2 white onions – leave skin on to dry fry
1 yellow bell pepper
500ml chicken stock
Dash Worchester sauce
2 tsp brown sugar
1 tsp smoked paprika
2tsp chipotle paste
350g mixed beans – rinse well
Salt to taste
Method: In a wide deep non stick frying pan, dry fry the tomatoes, chillies, garlic, onion and yellow pepper until they are coloured on all sides. All of these should be left in their skin. The garlic will cook quicker than the other ingredients, remove from the pan when the cloves soften. Once charred let all the ingredients cool and remove the garlic skins, onion skins and the stalks from the chillies and peppers.
Transfer the tomatoes, garlic, onions, chillies and pepper into a small blender/mini chopper and blitz until a smooth sauce is formed. Add a dash of Worchester sauce, 1 tsp smoked paprika, 2tsp chipotle paste and 2tsp sugar. Blitz again until combined with the sauce.
Add the sauce to a wide deep sauce pan and add the chicken stock, stir well and bring to the boil and add the rinsed beans. Bring back to the boil then reduce to a simmer for 25 minutes, stirring frequently. Ignore the instruction on the tin that they will cook in 10 minutes – its just totally wrong!
Set aside ready to add to the dish
For the salsa
3 round tomatoes -diced
1 ripe avocado – diced
1 red onion – diced
1 red chilli – seeds/stalk removed and finely diced
Juice of 1 and half limes
small handful of coriander leaf – roughly chopped
1/4 tsp sugar
1/4 tsp salt
1/4 tsp freshly ground black pepper
Method: gently mix all the ingredients in a large glass mixing bowl until the sugar and salt and combined with the salsa, cover and set aside at room temperature for 20-25 minutes. Mix gently again before serving.
To complete the dish
2 portions of lightly salted corn tortilla chips – 50-75g each
4 eggs – fried at last minute, sunny side up
4-6 large chipolata sausages – oven roast at 180°c for 20-25 minutes
Chipotle mayonnaise – combined 5 tsps. mayo and 1 tsp chipotle paste
1 small red onion – diced, for garnish
3-4 tbsp. roughly chopped coriander leaf – for garnish
25-30g grated medium cheddar cheese
lime wedge – as garnish
Plating the dish
Use wide deep bowls to plate the dish, start by adding the beans to the bottom of the dish, saving a little of the sauce as a garnish.
Layer the tortilla chips on top, then add the sausage and the salsa. Place the fried eggs on top of the nachos then complete the dish by adding the cheese, chipotle mayo, coriander and a little of the tomato sauce.
Add a lime wedge as a final garnish then serve and enjoy!
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