Photo: Supremo Nachos
The original version of this snack was invented in 1943 by Ignacio Anaya at the Victory club in Piedras Negras, in the state of Coahuila, Mexico. Since then the famous appetizer has come a long way. Whip up a platter of these ultimate nachos for your next party to make a lasting impression.
Summer is here, V&V Supremo; one of the nation’s oldest family-run Hispanic food business, wants to share some authentic recipes to celebrate the Fourth of July ¡a la Mexicana!
1 Bag of your favorite tortilla chips
“Quick Nacho Cheese Sauce” (See recipe)
“Pico de Gallo” (See recipe)
1 Cup sour cream
1 Link (½ pkg.) Pork or Beef Chorizo, cooked (see “Cooking V&V SUPREMO CHORIZO”)
1 Cup queso fresco crumbled
- 1. Shake sour cream before opening.
- 2. Heat nacho sauce, whisking.
- 3. Spread chips out over a large platter.
- 4. Pour sauce in thin ribbons over chips, top with Chorizo, drizzle sour cream over all, then sprinkle on queso fresco, and pico de gallo.
Yields 4 servings