Fiesta Nachos
There is nothing more comforting than a bottle of PEJU Province and a full plate of nachos. Whether you’re turning on the Sunday game for a crowd of 10 or turning on a Friday night movie for the family, this pairing will do the trick. Chef Nic’s Chicken Tinga takes nachos to the next level; add a bottle of Province and your world of nachos will be changed forever.
Ingredients
8 oz of corn tortilla chips
4 oz shredded jack cheese
4 oz shredded yellow cheddar cheese
Optional Toppings:
sliced radishes
pickled jalapeño chiles
chopped green onions
roasted poblano chiles
chopped cilantro
salsa esca
sour cream (add any other favorite topping)
Chicken Tinga
1 large chicken breast (poached)
1 bay leaf
1 garlic clove
½ yellow onion, diced large
1 tsp salt
Tinga Sauce
3 tbsp olive oil
½ cup yellow onion, diced small
1 tbsp chopped garlic
1 tbsp finely chopped chipotle chile in adobo sauce
2 cups chopped Roma tomatoes (or canned tomatoes)
½ cup esh orange juice
½ tsp ground cumin
1 tsp smoked paprika
Salt to taste
Guacamole
2 large ripe avocados
1 tsp salt
1 tbsp fresh lime juice
2 tbsp yellow onion, diced small
2 tbsp chopped cilantro
1 tsp finely chopped jalapeño
Instructions
Chicken Tinga
In a saucepan place the chicken breast, bay leaf, garlic clove, onion and salt. Cover with water 2 inches above the chicken.
Bring it to a low simmer for about 10 minutes. Remove from heat and let it sit in the liquid for an hour.
Use yours hands to shred the chicken breast and reserve until needed.
Tinga Sauce
Place the avocado pulp in a small bowl.
Add the salt and lime juice, mash until the avocados reach a puree consistency.
Add the rest of the ingredients and reserve until needed.
Guacomole
Place the avocado pulp in a small bowl. Add the salt and lime juice, mash until the avocados reach a puree consistency.
Add the rest of the ingredients and reserve until needed.
Assembling the Nachos
Using a medium baking tray place a layer of tortilla chips and add 1/2 of the chicken tinga, radishes, jalapeños, chopped green onions, and poblanos. Repeat this process again for a second layer.
Bake at 300 degrees for about 8 to 10 minutes or until the cheese is melted.
Remove the nachos from the oven and top with guacamole, salsa fresca, sour cream, and cilantro. Serve with chilled PEJU Province and enjoy!
