Ingredients
Shredded Chicken
- 100 grams cheddar cheese, cubed roughly chopped
- 2 fillets chicken breast
- 900 grams water
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon Ground Coriander
- 0.5 teaspoon ground cumin
- 0.5 teaspoon Onion powder
Guacamole
- 20 grams red onion
- 8 sprigs coriander, leaves
- 1 tomato, halved
- 2 tablespoons lemon juice
- 3 Avocados
- 20 grams Sweet chilli sauce
Salsa
- 300 grams fresh tomatoes, (or a tin of diced tomatoes)
- 4 sprigs coriander, including leaves and roots
- 20 grams remainder of red onion
- 1 clove garlic, small, or use half a clove
- 1 red chilli, (for added heat)
- 0.5 red capsicum, roughly chopped
- 0.5 green capsicum, roughly chopped
- 15 grams olive oil
- 1 tablespoon raw sugar
- 1 teaspoon sea salt
- 2 jalapeños, for those who like it hot, OPTIONAL!
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place cheese into bowl. Grate for 10 seconds, speed 8. Set aside. Alternatively, leave the cheese and grate by hand over the nachos when assembled.
2. To make guacamole add onion and coriander to bowl and chop 3 seconds, speed 7.
3. Add tomato and chop 5 seconds, speed 7. Scrape down sides of bowl.
4. Add remaining ingredients and mix 5 seconds Reverse + speed 5. Set aside
5. Without cleaning bowl make salsa by placing onion, garlic, coriander and chilli (and jalapenos if using) into bowl. Chop for 3 seconds speed 7.
6. Add capsicum and chop 5 sec speed 5. Add oil and saute 3 minutes, Varoma, speed 2.
7. Add tomatoes, sugar and salt into bowl and cook for 5 minutes, Varoma speed 4 with MC off. Set aside.
8. While salsa is cooking cut chicken breasts into rough cubes (doesn't need to be too small, as chicken will be shredded later). Coat the chicken in spices and salt and pepper and place into Varoma.
9. Add 900 grams water to bowl and place Varoma on top. Cook for 16 minutes, Varoma, speed 4.
10. Wash and dry bowl. Place chicken into bowl and shred for 4 seconds, speed 4-5, reverse. Shred for longer if required
11. Layer corn chips with salsa and shredded chicken. Sprinkle cheese on top and serve with guacamole and sour cream/natural yoghurt.
Shredded Chicken Nachos
Tip
This makes a mild salsa if jalapenos are not used.
There will be plenty of leftover salsa and guacamole, which make great dips for the next day
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
The only extra thing I'd add to the method is after combining corn chips, chicken, salsa and cheese - I'd bake in the oven to brown the cheese. Then I'd top with the guacamole and sour cream
My salsa ended up a liquid mess
I followed recipe exactly and only had tomato and capsicum in bowl for cooking, but speed 4 and using fresh tomatoes made my salsa turn to liquid. Not sure if using tinned tomatoes would eliminate this problem, or is is meant to be speed 4 reverse?
Quite disappointed in the salsa, but rest of recipe is good.
This was delicious! Will be a regular in our household 😋
That is the way we make all of our salsa and it tastes so fresh and good. The lime freshens it up and makes it delicious. You can cook this recipe down as it says but it will make it runny and there is no way to thicken it up afterwords. Putting in extra veggies helps or draining off some of the juice does the trick though. Using fresh cilantro and lime are the ingrediants that makes it tastes like fresh salsa so lets all go for it and make this basic recipe our own. We lived in Arizona for 25 years next to the Mexico border where the best salsa is made but we added our own twist to it to make it suit our taste.
This is fantastic, very fresh and easy. It makes a HUGE amount of salsa and guacamole.
Awesome recipe! I used chicken fillets instead of breast so the meat stayed really moist. Winner! Thanks.
If you sit the simmering basket on top of the lid (without the MC), it will stop the splatter but still allow the steam to escape and cook down the salsa
I had pre-made guacamole & salsa already in the fridge, so I just used this recipe for the spice mix, cooking & shredding of the chicken but it was yummo! A huge hit in our house, and will definitely make again.
Was fantastic. Agree with other comments regarding mixing the salsa on speed 4 with meausring cup off. I reduced the speed and put the measuring cup on. Could have been a real mess. Salsa was a bit runnier than I would have preferred but was still delicious and bowls were almost licked clean.
I enjoy this dish a lot! The salsa tastes very fresh, and we made the EDC guacamole with it
I might add more spices/flavouring to the chicken next time, after steaming and before shredding, mine wasn't very heavily flavoured at all! The shredding of the chicken for me worked out perfectly though.
Also having the MC off meant that salsa went all on the walls and splattered on the thermomix! It was easy to clean up but would try and reduce this somehow next time (reduced the speed a bit this time).
I also put the corn chips, salsa, chicken and cheese in the oven a bit before eating
YUM
Overall great flavours, thanks so much for sharing.
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