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Nachos Machu Picchu

Yordanka KovachevaYordanka Kovacheva
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Katerina Toptsidi
Translated by
Katerina Toptsidi
Nachos Machu Picchu
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16/05/2022
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Preparation
15 min.
Cooking
25 min.
Тotal
40 min.
Servings
4
"Load the fridge with beer and invite your friends, to enjoy these Spicy Nachos"

Ingredients

  • tortilla chips
  • jalapenos - 1.8 oz (50 g) pickled
  • mince - 10.5 oz (300 g)
  • onions - 1 pc. medium sized
  • celery - 1 stalk
  • carrots - 1 pc.
  • green peppers - 1 pc.
  • tomatoes - 1 pc.
  • white wine - 1/2 cup (100 ml)
  • olive oil - 1/2 cup (120 ml), or sunflower oil
  • garlic powder - 1/2 tsp.
  • paprika - 1 tsp.
  • chilli powder - to taste
  • black pepper - to taste
  • turmeric - 1/2 tsp.
  • oregano - 2 tsp.
  • salt - to taste
measures

How to make

Chop the onion and celery finely and saute with oil at medium heat. In the meantime chop the carrot and pepper and toss them into the pan with a generous pinch of salt, to help them soften quicker.

When the vegetables are completely cooked, add the mince and stir vigorously to avoid the mince from clumping. Pour in the wine, allow the alcohol to evaporate, and add the skinned and shredded tomatoes. Cook for 4-5 minutes.

Season with the herbs and spices and set aside. Add salt if needed.

Arrange the tortilla chips on a wide plate. Place jalapeno rounds in between the chips.

Adjust the quantity of jalapenos accordingly, depending on your taste. Add the Machu Picchu mince and vegetable mix on top.

Serve as a snack, or a starter. Pairs perfectly with guacamole or Mexican tomato sauce.

Enjoy!

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