Frank Camorra's nachos with feta and chipotle sauce. Photo: Marcel Aucar
150g corn chips (check gluten-free if required)
80g creamy feta cheese, crumbled
1 tbsp pepita sauce (see below)
1 tbsp chipotle sauce (see below)
1 tbsp toasted pepitas (pumpkin seeds)
1 spring onion, finely sliced
Half an avocado, sliced
5 sprigs coriander
2 tbsp grilled corn kernels
For pepita sauce
375g tinned tomatillos
1 bunch coriander, washed and root removed
170g pepita seeds
50ml vegetable oil
30g jalapeno peppers
30ml lime juice
2 cloves garlic, peeled salt
For chipotle sauce (makes 1 litre)
6 large tomatoes
2 large brown onions, roughly chopped
8 garlic cloves, roughly chopped
6 tbsp oregano leaves
4 tbsp thyme leaves
2 tsp cumin seeds, toasted and ground
200g tinned chipotle adobo sauce
8 tbsp olive oil
200ml cider vinegar
180g brown sugar
4 tbsp salt
For the nachos
Heat the oven to 180C and warm the corn chips. Place the chips in a bowl or basket with the chips pointing up so the sauce and filling falls into the gaps. Top with feta and sauces first, then other toppings.
For pepita sauce
Add all ingredients to a blender and blend until smooth. Chill until needed.
For the chipotle sauce
Roast the tomatoes in a very hot oven, cool enough to remove the skins and keep the flesh. Put the onions, garlic, herbs, cumin and 300ml water in a blender with the chipotle adobo and tomatoes. Puree till smooth.
Heat oil in a heavy pan until smoking hot, add puree and cook for 3 minutes, stirring continuously to stop it burning. Add vinegar, sugar, salt and 100ml water. Simmer for 20 minutes then cool and chill until needed.
The pepita sauce keeps for a week and the chipotle for a month. You can use them on the pork tortillas too.
- Main Ingredients - Tomato, Cheese
- Cuisine - Mexican
- Course - Lunch, Dinner