Thai Style Chorizo and Tomato Nachos with Homemade Avocado Crema

I can't believe May is finally here. Other than celebrating the arrival of Spring and the warmer weather, we also want to celebrate Cinco de Mayo with lots of great Mexican eats and drinks.

So when the good people at Food Should Taste Good reached out and asked me to share a recipe to celebrate Cinco de Mayo with their tortilla chips, I agreed since I am such a fan of their products. They sent me a variety of chips made with wholesome and all natural ingredients. Their chips are verified gluten free with no trans-fat and kosher which makes it a guilt free snack.  Check out the many differnt flavors

Since I've wanted to make nachos and homemade crema (Mexican sour cream) for a while, this is the perfect opportunity to do that. With the delicious tortilla chips in hand, I was ready!

As some of you know, I like to incorporate Asian flavors to my recipes. This time my inspiration came from a Thai dish (Nam Prik Ong) that I love. Traditionally this dish is made with ground pork, and it serves with fresh and boiled vegetables. I thought this spicy, sour, sweet and savory dip would be perfect for nachos, and I couldn't wait to get started. First I had to start making the homemade crema. It takes about two days to make, but it is so worth it!  You could skip this step if you don't have time, and buy some at your local Mexican markets, though I highly recommend making fresh crema.  I love the light and creamy consistency which is not as thick as the traditional sour cream. Also by making it yourself, you know exactly what's in it. It's super easy and you'll be glad you did. I followed Alton Brown's recipe (without the chipotle) but since I don't have a microwave, I heated it in a pot instead.
Avocado Crema (sour cream) 
1 cup of heavy cream
1 tbsp of buttermilk
1 ripe avocado puree

Heat the heavy cream slightly to get the chill out, but do not heat over 100 degrees, then add the buttermilk. Place the crema in a glass jar, cover and leave out for 24 hours, then put in the fridge to chill for at least 12 more hours. After chilling the crema, smash the ripe avocado into a puree then combine it with the crema. Season with salt and chill in fridge until ready to use.

Next, make the dip which goes really well with the many delicious flavors of the Food Should Taste Good tortilla chips. I paired it with the Lime, Jalapenos and Guacamole flavored chips.

Chorizo and Tomato Dip or Nachos
5 dried Chile de Arbo (you could use 2-3 Chile for milder taste)
1 medium size shallot chopped
3 cloves of garlic
1 tbsp of canola oil
1 tsp of shrimp paste (available at your local Asian Market)
1 tbsp of fish sauce
1 tsp of brown sugar
1 pound of fresh chorizo sausage (remove casings)
9 ounces of cherry tomatoes quartered (approx 15, 16 tomatoes)
Handfuls of Food Should Taste Good tortilla chips

Toppings for the Nachos
1 cup of shredded cheese (Mexican blend of Monterrey Jack, Colby and Sharp Cheddar or at least 2 out of 3)
1/2 cup of shredded purple cabbage
1 cup of Avocado Crema (recipe above)
1/4 cup of cilantro

Soak the dried chile in hot water for at least 30 minutes then combine it with the shallot, garlic cloves and grind to a paste by using a mortar pastel. Heat a skillet, add the canola oil then add the chile, garlic and shallot mixture, Once the paste is caramelized after a few minutes of cooking, add the fish paste. Cook a few minutes more, then add the chorizo. Make sure you break the chorizo up with a spoon or spatula. Once the chorizo are browned, add the tomatoes. Season it with fish sauce and sugar. Cook until the chorizo are cooked through and the tomatoes are softened and release all its juice. Add a little water if necessary to help cook the tomatoes.


At this point, you could easily enjoy the chips with the dip and crema, but turning this dip into a fully loaded tray of awesome nachos is the way to go.  Here's how!
Set the oven for 425 degrees. Cover a 9 x 13 sheet pan with the tortilla chips, add the sauce to the chips, top with the shredded cheese. Repeat the steps to add another layer. Bake it for 5 minutes or until the cheese is melted. Sprinkle the shredded purple cabbage on top. Top with avocado crema then garnish with cilantro.

The spiciness of the chorizo and tomato sauce mellows with the addition of the avocado crema and the raw cabbage. The fish paste adds a nice savory depth of flavor. You may want to double the recipe as this nacho dish will be devoured in minutes.

Thanks again Food Should Taste Good for the fantastic tortilla chips. I can't stop eating them! So glad I got a chance to develop this recipe for all to enjoy. Happy Cinco de Mayo!

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