When it comes to Nachos we all have our own version that reigns supreme, a household staple, a frat house posh dinner to impress the ladies or a gent or two, or a go when you have a shit I forgot to get tickets to Tijuana so ill just make nachos moment. But hey it's pretty much all the same, so here is our version, slightly posh 100% Mexican but not Mexican at all and best served sitting on the couch with a mountain of margaritas and tequila shots. Get smokey, get Mexican.



1 brown onion, diced
1 carrot, grated
1 pound ground chorizo or chicken mince
2-3 Tbsp Nacho seasoning (see below for spice mix)
1 can chili beans (as hot as you like)
3/4 cup beef or chicken stock
1/2 pound frozen corn kernels


Salsa fresca
1 avocado, diced
1 tomato, diced
1/2 red onion, diced
1 bunch cilantro, diced
Juice of 1 lime
1 Tbsp jalapeno, diced


Chipotle sour cream
1/4 cup sour cream
1-2 Tbsp chipotle


Feta or grated cheese
Fresh cilantro


Nacho seasoning
1 tsp oregano dried
4 tsp ground cumin
2 tsp ground cilantro
2 tsp smoked paprika
1 tsp onion powder



Cook Chili
Heat a drizzle of oil in a large fry-pan on high heat. Cook onion, carrot and mince for 6-8 minutes, stirring, until starting to brown. Add nacho seasoning and cook, stirring for about 30 seconds, until fragrant. Add chili beans, stock, and corn. Bring to a simmer, then reduce heat to medium and simmer for 6-8 minutes, stirring occasionally, until thickened. Season with salt to taste. Cover pan with a lid, ignite your Piccalo smoker and fill with smoke. Allow to sit for 2-5 minutes (2 for light smoke and 5 for a strong smoke flavor). Stir to incorporate smoke.

Make salsa
Mix salsa ingredients together in a bowl with a drizzle of oil. Season to taste with salt and pepper.

Party Time
Open the bag of corn chips lengthways down the seal. Top corn chips with chili, salsa fresca, cheese, chipotle sour cream, and cilantro. Gentle fold corn chip bag closed, ignite your Piccalo smoker and fill corn chip bag with smoke (lots of smoke will escape, this is ok). Allow the smoke to settle for about 3 minutes. Serve and enjoy, for extra flair, add a little more smoke just before serving for that dramatic smoke unveiling at the table. Alternatively place corn chips on a tray or plates, top with chili and cheese, grill to melt and top with salsa fresca, chipotle sour cream, and cilantro.

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