Nacho dish of homemade maistortilla chips with a smokey salsa, creamy guacamole and spicy Jalapeño slices.
1Preheat the oven to 200 degrees. Coat the maistortillas with Sriracha sauce and cut into small dots. Place the dots on a baking tray with baking paper and bake for 5-10 minutes until brown and crispy.
1Cut the onion, garlic, snack peppers and red pepper into pieces. Heat a pan with a little olive oil and fry the onion slowly until golden yellow. Add the pieces of garlic and then the snack peppers and pepper and fry briefly. Remove from the heat and add the canned tomatoes and the bouillon and mash briefly to a coarse sauce.
2Heat a dash of olive oil in the pan, add 1 tbsp flour and fry until the flour begins to discolour slightly, stirring with a whisk. Extinguish with half of tomato bouillon and stir well. Add the rest of the tomato mixture and season to taste with cumin powder, smokey Chipotle rub, brown sugar and lime juice. Reduce the salsa without lid for 15-20 minutes.
1Puree the avocado and finely chop the onion, garlic and red pepper. Stir this well through the pureed avocado and add 2 tablespoons crème fraîche, lime juice, salt and pepper to taste.
1Cut the jalapeños into thin rings. Sprinkle the jalapeño slices over the tortilla chips, serve the salsa and guacamole separately. It can also be served as a dish, then start with the tortilla chips, then the salsa, then the guacamole and finish with the jalapeño rings.