Botanita Maya Recipe
Our House Special! A great combination of nachos, flautas, chimichangas, quesadillas, chorizo, guacamole, sour cream, jalapenos & pico de gallo.
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Ingredients
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Nachos
Flautas
Chimichangas
Quesadillas
Chorizo
Guacamole
Sour Cream
Pico de Gallo
Jalapeños
Method
Nachos
- 1
Prepare the Nachos
Spread the tortilla chips evenly on a baking sheet. Sprinkle shredded cheese generously over the chips. Bake in a preheated oven at 180°C (350°F) for about 10-15 minutes, or until the cheese is melted and bubbly.
Flautas
- 2
Make the Flautas
Heat some oil in a pan over medium heat. Place shredded chicken in a corn tortilla, roll tightly, and secure with a toothpick if needed. Fry the flautas in hot oil until crispy and golden brown, about 3-4 minutes per side. Drain on paper towels.
Chimichangas
- 3
Prepare the Chimichangas
In a bowl, mix ground beef and refried beans. Place a portion of the mixture in a flour tortilla, fold tightly, and secure with a toothpick. Fry in hot oil until golden and crispy, about 5-6 minutes. Drain on paper towels.
Quesadillas
- 4
Make the Quesadillas
Heat a skillet over medium heat. Place a flour tortilla in the skillet, sprinkle with shredded cheese and jalapeños, top with another tortilla. Cook until the bottom is golden and cheese is melted, about 3-4 minutes per side. Cut into wedges.
Chorizo
- 5
Cook the Chorizo
In a skillet, cook the chorizo over medium heat, breaking it up with a spoon, until browned and fully cooked, about 5-7 minutes. Drain excess fat if necessary.
Guacamole
- 6
Sour Cream
- 7
Serve the Sour Cream
Place sour cream in a serving bowl to accompany the dish.
Pico de Gallo
- 8
Make the Pico de Gallo
In a bowl, combine diced tomatoes, onion, chopped cilantro, lime juice, and salt to taste. Mix well and let it sit for a few minutes to combine flavors.
Jalapeños
- 9
Serve the Jalapeños
Provide sliced jalapeños on the side for added heat.