Nachos with beef and guacamole

• For the guacamole.

For the nachos:

• Make some Mexican corn pancakes, cut into triangles and fry in sunflower oil, remove on to absorbent paper.

For the beef:

• Soften the onions cut into brunoise in olive oil, turn up the heat and add the chopped beef, sautéing everything.
• Add the white wine, reduce for 5 minutes and add salt to taste.
• Season with tabasco and Perrin’s sauce, set aside.
• For the parmesan sauce:
• Beat the cream cheese in a bowl and add the grated parmesan cheese.
• Place in a sleeve with a smooth nozzle and set aside.

SET UP

• In a small porcelain casserole, insert layers of nachos, beef, guacamole and parmesan cream.
• Sprinkle the surface with grated mozzarella cheese.
• Bake in the oven at 150 ºC to obtain the crunchiness of the nachos and the melting of the mozzarella.
• Sprinkle with chopped coriander.