Buckwheat Mexicano

Ingredient:

• Buckwheat nachos triangles – 200 g.

• Jumla red simi boiled - 100 g.

• Ground bandel - 100 g.

• Tomato salsa - 100 g.

• Sour cream - 100 g.

• Guacamole - 100 g.

• Cheese – 50 g.

• Cilantro – 1 bunch

• Oregano – 1 bunch

• Cumin powder – 1 tea spoon

• Cloves – 5 garlic

• Olive oil – 100 ml.

• Chicken stock – 100 ml.

Method

• Assemble buckwheat Nachos in a plate, top with cheese.

• Melt the cheese in the oven of 300 degree for 4-5 minutes

• While the plate is in the oven, in a frying pan, pour olive oil heat and throw in cloves crushed garlic add jumla red simi and mash add oregano, salt pepper and chicken stock. The simi should have a consistency of mashed potato.

• Pull the plate out of the oven, the cheese should be melted by now.

• In another pan heat oil and add mashed garlic, salt pepper and cilantro add ground bandel, let it cook.

• Now pour red simi, ground bandel over the nachos, top with cheese, salsa, sour cream, guacamole and cilantro.

• Serve it with 2 layers of plate.