*  Exported from  MasterCook  *
 
                               Mansion Nachos
 
 Recipe By     : MEXICAN COCKTAIL BUFFET, DEAN FEARING
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Crisp Tortilla Chips:
    1      Dozen         corn tortillas
    1      Cup           vegetable oil
                         Salt to taste
                         Mashed Black Beans:
    1      Cup           dried black beans
    1                    onion -- chopped
    1      Clove         garlic -- chopped
    2      Slices        bacon -- chopped
    1                    serrano chili, seeded -- chopped
    3      Cups          chicken stock
                         Salt to taste
                         Ground black pepper to taste
                         Guacamole:
    3      Large         avocados
    1                    jalapeno chili, blanched -- seeded
      1/4  Cup           onion -- finely diced
      1/4  Cup           tomato -- finely diced
    1 1/2  Tablespoons   lime juice or to taste
                         Salt -- to taste
                         Ground black pepper -- to taste
                         Garnish:
                         Shredded Jack cheese
                         Red Salsa:
    2                    jalapeno chilies
    1                    onion
    2      Cloves        garlic
    4      Medium        ripe tomatoes -- peeled
    1      Tablespoon    fresh cilantro leaves -- chopped
                         Salt -- to taste
                         Ground black pepper -- to taste
                         Juice of 1/2 lime
 
 Cut fresh tortillas into quarters. In a deep-sided pan, bring oil to 375
 degrees over high heat. Deep fry tortilla quarters for 2 to 3 minutes or
 until crisp. Drain on paper towel. Salt lightly, if desired.
 
 Black Beans:
 Combine all ingredients except salt and pepper in a large saucepan over
 high heat. Bring to a boil. Reduce heat and simmer, uncovered, for 1 1/2
 hours or until beans are tender.
 
 Add salt and pepper to taste. Remove from heat. Cool slightly and place
 beans in a food processor or blender. Using the steel blade, blend until
 beans form a chunky paste. If beans have too much liquid, place in a
 skillet and cook until liquid has evaporated and beans are of a spreading
 consistency.
 
 Gaucamole:
 Peel, seed, and mash avocados with a fork. Do not make a smooth puree.
 Mince jalapeno chili
 
 to get 1 tablespoon or to taste. Combine jalapeno with avocado and
 remaining ingredients. Stir to blend. Cover and set aside for at least 30
 minutes to allow flavors to meld.
 
 
 Red Salsa:
 Preheat oven to 350 degrees.
 
 Place jalapeno chilies, onion and garlic on a baking pan and roast in
 preheated 350 degree oven for about 10 to 15 minutes. Chilies should be
 slightly soft.
 
 Seed and finely chop jalapeno chilies. Peel and finely chop onion and
 garlic. Chop tomatoes and run through fine blade of a food grinder along
 with jalapeno chilies, onion, garlic and cilantro. Season to taste with
 salt, pepper, and lime juice. Cover and refrigerate until ready to use.
 Salsa will keep for 2 to 3 days.
 
 1. Guacamole may be made up to 3 hours ahead. Place an avocado seed in
 prepared guacamole to prevent discoloring. Cover tightly and refrigerate.
 
 2. Beans may be made up to 2 days in advance and stored, covered and
 refrigerated.
 
 3. Red salsa may be made 2 to 3 days in advance and stored, covered and
 refrigerated.
 
 Preheat broiler.
 
 Spread crisp tortilla chips, lightly with mashed black beans. Add a dollop
 of guacamole. Spread with a sprinkling of cheese. Place under broiler for 1
 minute or until cheese melts. Place thin slice of jalapeno chili on each
 broiled nacho, if desired. Serve with red salsa for dipping.
 
 Yield: 48 nachos
 
 
 
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