Botana 'papa Chencho Recipe
A guacamole combination of sour cream, jalapeñitos, corn, flour quesadillas, nachos, and sopitos. Served with Nopalitos (Fresh Cactus).
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Ingredients
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Guacamole
Sides
Method
Guacamole
- 1
Prepare the Avocados
Cut the ripe avocados in half, remove the pit, and scoop the flesh into a mixing bowl.
- 2
Mash the Avocados
Use a fork or a potato masher to mash the avocados until they reach your desired level of creaminess.
- 3
Mix in Remaining Ingredients
Add the sour cream, fresh lime juice, diced jalapeños, salt, and chopped cilantro to the bowl with mashed avocados. Stir until well combined.
Sides
- 4
Prepare the Corn
If using fresh corn, boil it until tender, about 5-7 minutes. If using canned corn, drain and rinse.
- 5
Cook the Flour Tortillas
In a dry skillet over medium heat, warm the flour tortillas for about 30 seconds on each side until they are soft and pliable.
- 6
Arrange the Nachos
On a serving platter, spread out the tortilla chips (nachos) and top with the cooked corn.
- 7
Prepare the Sopitos
Warm the sopitos in the skillet for a minute on each side until heated through.
- 8
Prepare Nopalitos
If using raw nopalitos, boil them for about 10 minutes until tender. Drain and chop into small pieces.
