Title: Mansion Nachos W. Guacamole
Categories: None
Yield: 8 Servings

		Crisp tortilla chips:
12		Corn tortillas
1	c	Vegetable oil; approx.
		Salt; to taste
		Mashed black beans:
1	c	Dried black beans
1		Onion; chopped
1		Clove garlic; chopped
2	sl	Bacon; chopped (2 to 3)
1		Serrano chili; seeded & chopped
3	c	Chicken stock
		Salt; to taste
		Ground black pepper; to taste
		Guacamole:
3	lg	Avocados
1		Jalapeno chili; blanched in hot
		Water & seeded
1/4	c	Finely diced onion
1/4	c	Finely diced tomato
1 1/2	tb	Lime juice; or to taste
		Salt; to taste
		Ground black pepper; to taste
		Shredded jack cheese; for garnish
		Red salsa:
2		Jalapeno chilies
1		Onion
2		Cloves garlic
4	md	Ripe tomatoes; peeled
1	tb	Chopped fresh cilantro leaves
		Salt; to taste
		Ground black pepper; to taste
1/2		Lime; or to taste, juice of

For chips: 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.

For mashed 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.

For guacamole: 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.

For 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.

To finish: Preheat broiler. Lightly spread crisp tortilla chips 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 HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A05 MEXICAN COCKTAIL BUFFET Menu: Mansion Nachos w. Guacamole Wild Boar Quesadillas w. Tomato Salsa Beef Chili Grilled Chicken Breast with Drunken Black Beans, Smoked Tomato Ranchero, and Tart Tomatillo Relish Mexican Flan Traditional Margarita

continued in part 2

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