1bunchgreen onions (scallions or green shallots) - chopped
1bunchcilantro (coriander) - chopped
1spoonfulsour cream
FOR THE GUACAMOLE:
2mediumavocado - ripe
1handfulcilantro (coriander) - chopped
1mediumlime juice
1spoonfulsour cream
1teaspoongarlic salt
¼teaspoonRed pepper flakes
1pinchsalt
1pinchground black pepper
FOR THE PICO DE GALLO:
4mediumRoma tomatoes - ripe
½mediumred onion - chopped
4piecesgreen onions (scallions or green shallots) - chopped
1bunchcilantro (coriander) - chopped
1mediumlime juice
1pinchsalt
1pinchground black pepper
Instructions
FOR THE CHORIZO NACHOS:
Heat a skillet over medium heat. Add a tablespoon of oil and cook the minced chorizo for about 10 minutes. Chorizo doesn’t change color the way ground beef or sausage does when you cook it, so keep track of the time.
Halfway through cooking the chorizo, add the chopped onion and jalapeno. Finish cooking.
Spread the tortilla chips on a baking sheet.
Evenly distribute the chorizo over the chips.
Sprinkle cheddar cheese over the chorizo.
Turn the broiler on high. Cook nachos, but keep an eye on them. It will only take a few minutes for the cheese to melt, and a broiler can easily burn your food.
Garnish with green onion and cilantro. Serve with salsa, guacamole, and sour cream.
FOR THE GUACAMOLE:
Spoon avocados into a bowl. Mash up with a fork or potato masher, leaving a few chunks. Add remaining ingredients and combine.
FOR THE PICO DE GALLO:
Dice tomatoes into bite-sized pieces. Add chopped red and green onion, chopped cilantro, and juice of 1 lime. Season with salt and pepper to taste. Combine gently so as not to mush tomatoes too much.