- Tex Mex sauce
To stamp nachos with guacamole and tex mex sauce.
Cut squares of puff pastry of 10cm, above we add ham and sauce and roll, before putting into oven with the help of a brush we paint the puff pastry and bake 180º until golden. Once golden brown oven and let the door half open with the puff pastry in about 5 minutes (will make it crisp).
As usual with my recipes, this is an easy appetiser to make. We just have to prepare some medium-sized meatballs. In my case I’m using veal as usual- just use the recipe you like the most.
Once coated with flour and fried, set them aside on a dish and prepare the cups. To do this, grease a mini cupcake pan with a little of oil. Take a packet of ‘La Cocinera’ pasty wafers and make them smaller with the help of a round cookie cutter or a glass. Fill each hollow in the pan with a wafer and bake for 10 minutes, making sure they do not brown too much.
When they are done, carefully take them out and leave them to cool. Then, heat up a jar of Salsas Asturianas five pepper sauce and add the meatballs, heat them up and place one in each wafer cup. Cover with the remaining sauce.
The result is worth the effort.