4 corn tortillas
Oil for deep-frying
1/2 cup refried beans
1 1/2 cups shredded Chihuahua or Jack cheese
1 small tomato, seeded and diced
Cut each tortilla into 6 wedges. Deep-fry wedges until crisp. Drain on paper towels. Paint each wedge with about 1 teaspoon refried beans. Place on heat-proof serving platter. Top with shredded cheese. Place in hot oven or under broiler just long enough to melt cheese. Do not allow tortilla chips to burn.
Top each chip with 1 heaping teaspoon Guacamole, then about 1/2 teaspoon sour cream. Place a few pieces diced tomato on top of sour cream. Place more Guacamole in center of platter. Serve Green Sauce and Red Sauce on side. Makes 4 servings.
1/2 medium onion, finely chopped
2 teaspoons lime juice
2 small serrano chiles, finely chopped
2 tablespoons evaporated milk
1 teaspoon olive oil
Peel avocados. Place in bowl and mash coarsely. Add onion, lime juice, chiles, milk and olive oil and season to taste with salt. Makes about 2 1/2 cups.
1/4 pound (about 1 cup) serrano chiles
1 1/2 large tomatoes
1/4 large onion
1 small clove garlic
2 whole cloves
1/4 teaspoon cumin seeds
1/2 teaspoon salt
Dash white pepper
1 tablespoon oil
Place chiles, tomatoes, onion and garlic in saucepan. Add water almost to cover, bring to boil and cook until vegetables are softened, about 10 minutes. Drain. Turn into blender.
Add cloves, cumin, salt and pepper and blend. Heat oil in skillet. Add sauce and bring to boil. Simmer 2 or 3 minutes, until cooked. Remove from heat and cool. Makes about 1 1/3 cups.
Note: Sauce will be very hot. Reduce quantity of chiles, if desired.
2 medium tomatoes, chopped
1/4 medium onion, chopped
1 serrano chile, chopped
1/4 cup cilantro leaves, chopped
1 teaspoon vinegar
1/2 teaspoon lime juice
Combine tomatoes, onion, chile, cilantro, vinegar and lime juice and season to taste with salt. Makes about 1 1/2 cups.
Copyright © 2013, Los Angeles Times