Ingredients
- 3 1/2 oz Tortilla chips, rounds, prepared
- 4 oz Cheese sauce, prepared
- 3 oz Barbacoa beef, prepared
- 2 Tbsp Valentina hot sauce, prepared
- 2 oz Oaxaca cheese, crumbled
- 2 1/2 oz Yellow onions, diced small
- 1 tsp Cilantro, fresh, chopped rough
- 3 oz Traditional Guacamole
- Guacamole with Pico de Gallo
- 2 EA Avocados From Mexico, whole, fresh
- 1 Tbsp Lime juice
- 1/4 tsp Kosher salt
- 1/4 c Pico de Gallo Salsa
- Pico de Gallo
- 5 oz Roma tomatoes, diced small
- 3 oz Yellow onion, diced small
- 1 oz Jalapeño peppers, minced
- 1 Tbsp Lime juice
- 1/4 tsp Kosher salt
- 2 Tbsp Cilantro, fresh, chopped fine
Instructions
- Pico de Gallo
- Place all ingredients into a mixing bowl and gently toss to evenly coat.
- Place in container with lid and refrigerate until needed for up to 24 hours.
- Guacamole with Pico de Gallo
- Remove stem and cut avocado in half from top to bottom.
- Twist one half of the avocado to pull two halves apart.
- Remove pit and scoop the pulp from the avocado into a bowl.
- Gently mash the avocados with lime juice and salt.
- Transfer guacamole to a mixing bowl and gently fold in pico de gallo. Serve as needed.
- Loaded Barbacoa Nachos
- Place tortilla chips into a serving bowl. Top chips with cheese sauce.
- In the center, top cheese sauce with barbacoa.
- Drizzle Valentina hot sauce over the top.
- Next garnish with Oaxaca cheese, onions, and cilantro.
- Place a scoop of traditional guacamole into the center of the bowl. Serve as needed.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
