Nachos

For the Pico de Gallo:

• 5 different types of tomatoes (e.g. Roma, Cherry, Heirloom, etc.), cut into small cubes
• 1 red pepper, finely chopped
• 1 yellow pointed pepper, finely chopped
• 1 yellow pepper, finely chopped
• 1 green pepper, finely chopped
• 1 red pepper, finely chopped
• 3 cloves of fresh garlic, finely chopped
• 1 onion, finely chopped
• Juice of 2 limes
• Salt and pepper to taste

For the Cheddar Mornay Sauce:

• 50g butter
• 50g flour
• 500ml milk
• 200g grated cheddar
• Salt, pepper and nutmeg to taste

1 piece of pluma Iberico (or alternative)

Brazilian spit

Dice all tomatoes and finely brunoise all peppers.

Pico de Gallo:

Mix all the chopped tomatoes, peppers, chillies, garlic and onion in a large bowl.

Add lime juice and mix well.

Season with salt and pepper.

Leave the pico de gallo in the fridge for at least 30 minutes to allow the flavours to mix well.

Pluma:

Season the pluma generously with coarse salt.

Thread the meat onto skewers and grill it over the fire with the Tigerfire Plancha’s Brazilian BBQ set until the meat reaches an internal temperature of 60°C.

Remove the meat from the heat and let it rest before slicing into thin slices.

Cheddar Mornay Sauce:

Combine butter, flour, milk and grated cheddar in the Thermomix TM6.

Use the thicken function, where the appliance cooks and stirs the mixture until the sauce is thick and smooth.

Season with salt and pepper.

If you don’t have a thermomix, start by making the roux with the butter and flour and then gradually add the milk. When you have your bechamel you can add the cheese in 1 go and do this off the heat.

Heat the Tigerfire Plancha and spread the tortilla chips evenly over the surface.

Spoon the pico de gallo over the chips.

Spread the pluma slices evenly over the nachos.

Pour the cheddar mornay sauce over the top.

Drizzle with Blues Hog Original sauce.

Garnish with chopped chives and leaf parsley.