Gran Luchito

Make your pico de gallo first. Add all the ingredients into a bowl, and season with a pinch of salt and freshly ground pepper. Mix with a spoon and set aside.

Add a drizzle of oil into a frying pan over high heat, and once it’s hot enough add the onion and stir. Once it gets softened, add the beef mince and the Chipotle Paste. Stir and let your mince brown. Season with salt and pepper, once ready, set aside.

Now it’s time to prepare your nacho cheese sauce. In a medium saucepan, fry the onion and garlic gently with a drizzle of olive oil.

Next add the butter, and once it melts add the flour. Stir and let it cook for a minute. Pour in the milk, and stir continuously until it gets slightly thicker in consistency (3-5 minutes), then remove from the heat.

Pour the creamy mixture into the blender and blend until smooth. Place the mixture back into the pan over a low heat. Stir in the Chipotle Paste and finally fold in the grated cheese, let the cheese melt and fully integrate. Once ready, remove your cheese sauce from the heat.

Get ready to assemble your nachos in a small tray. First layer the Lightly Salted Tortilla Chips, then add a few spoonfuls of the cooked beef on top, and finally a good drizzle of chipotle cheese sauce. Repeat the same process and add the sliced onion on top. Once that’s done, bake in the oven for 6 minutes at 200°C / 390°F.

Once ready, remove the tray from the oven and garnish with the pico de gallo, slices of avocado, scoops of sour cream and the Fire Roasted Serranos. Serve and enjoy!