Boerewors nacho cups

A corn chip crust with a boerewors filling, guacamole and sour cream.

Makes 12 cups

Easy

45 min

20 min

RECIPE DEVELOPED BY:

Stephan Language - ICA third year student specialising in Culinary Media Communication

STYLING & PHOTOGRAPHY:

Stephan Language - ICA third year student specialising in Culinary Media Communication

WINE PAIRING:

NACHO CUPS

1 (185 g) bag Santa Anna’s Sweet Chilli Flavour Corn Tortilla Chips, finely ground

250 ml (1 cup) cheddar cheese, grated

100 g butter, melted

2 large egg whites

FILLING

½ (80 g) large onion, finely chopped

500 g boerewors sausage

30 ml (2 tbsp) tomato paste

2 (8 g) garlic cloves, finely chopped

15 ml (1 tbsp) ground cumin

15 ml (1 tbsp) smoked paprika

60 ml (¼ cup) Worcestershire sauce

30 ml (2 tbsp) lemon juice

30 ml (2 tbsp) apricot jam

60 ml (¼ cup) spring onion, chopped

salt and pepper, to season

GUACAMOLE

2 large avocados, mashed

15 ml (1 tbsp) red chilli, finely chopped

1 lemon, juiced

salt and pepper, to season

SOUR CREAM

125 ml (½ cup) sour cream

15 ml (1 tbsp) chives, chopped

TO SERVE

125 ml (½ cup) pickled red onions

2 jalapeños, thinly sliced

Preheat the oven to 180°C.
For the nacho cups, add the Santa Anna’s Sweet Chilli Flavour Corn Tortilla Chips to a food processor and blend until extremely fine.
Add the cheese, melted butter and egg whites. Blend until combined.
Press the mixture into 12 silicone muffin moulds, spreading it thinly. Refrigerate for 15 minutes.
Line the nacho cups with baking paper and baking beans and bake until golden and crisp, 10 minutes. Allow to cool and remove from the moulds.
For the filling, sauté the onions in a pot over medium heat until translucent, 5 minutes.
Remove the boerewors meat from the casing and add it to the pot. Cook until browned, 5 minutes.
Stir in the tomato paste, garlic, spices, Worcestershire sauce, lemon juice and apricot jam. Cook, 10 minutes.
Stir in the spring onions and season to taste.
For the guacamole, stir all the ingredients together.
For the sour cream, stir the ingredients together.
To serve, fill each baked nacho cup with the boerewors filling. Add a dollop of guacamole and sour cream on top. Garnish with some pickled red onions and a jalapeño slice.

TIP: For a different flavour profile, substitute the Sweet Chilli chips with Santa Anna’s Cheese or Barbecue Flavoured Corn Tortilla Chips.

As part of a unique partnership with SantaAnnas, ICA third-year students were tasked with creating original recipes using Santa Anna’s range of authentic Mexican-style products – reimagined through a South African lens. The theme: Mexican Style, South African GEES!
This dish was developed, styled and photographed by Culinary Media Communication student Stephan Language. A crisp nacho cup made from sweet chilli-flavoured corn chips is filled with spiced boerewors, then topped with guacamole, sour cream, pickled onions and jalapeños.

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