Game Day Nacho Recipes

Ingredients

All organic. Tap to check off.

• 3 ripe avocados
• 1/4 cup finely chopped white onion
• 1 small jalapeño (optional, finely chopped)
• Juice of 1–2 limes
• 1/4 cup chopped fresh cilantro
• Pinch of Celtic salt
• Optional: diced tomato

Instructions

1. 1 Cut and scoop avocados into a bowl.
2. 2 Mash lightly, leaving some chunks for texture.
3. 3 Mix in onion, jalapeño, cilantro, and lime juice.
4. 4 Add a pinch of Celtic salt and adjust to taste.
5. 5 Optional: fold in diced tomato.
6. 6 Serve immediately with Hola Mija Tortilla Chips.

Ingredients

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• 1 bag Hola Mija Tortilla Chips (tallow-fried)
• 1–2 cups slow-cooked carnitas (pasture-raised pork)
• 1/2 cup shredded raw cheese (cheddar or Oaxaca)
• 1/4 cup black beans (optional)
• 1/4 cup roasted corn (optional)
• 1/2 cup fresh salsa (roja or pico de gallo)
• 1/2 cup guacamole
• 2 tbsp grass-fed butter (for crisping carnitas)
• Chopped white onion
• Fresh cilantro
• Pinch of Celtic salt

Instructions

1. 1 Warm carnitas in a pan with grass-fed butter until slightly crispy.
2. 2 Layer Hola Mija chips on a plate or skillet.
3. 3 Add carnitas evenly over chips.
4. 4 Sprinkle cheese, beans, and corn if using.
5. 5 Place under broiler briefly until cheese melts.
6. 6 Top with salsa, guacamole, onion, and cilantro.
7. 7 Finish with a pinch of Celtic salt and serve immediately.

Ingredients

All organic. Tap to check off.

• 1 bag Hola Mija Tortilla Chips (tallow-fried)
• 1 cup salsa verde
• 1 cup salsa roja
• 2–3 pasture-raised eggs
• 1/2 cup raw shredded cheese (Oaxaca or cheddar)
• 2 tbsp grass-fed butter
• 1/4 cup crema fresca
• Thinly sliced white onion
• Fresh cilantro
• Pinch of Celtic salt

Instructions

1. 1 Warm the salsas separately on low heat.
2. 2 Optional: lightly crisp Hola Mija chips in butter for 1–2 minutes.
3. 3 Plate chips and pour salsa verde on one side, salsa roja on the other.
4. 4 Fry eggs in butter until whites are set and yolk is soft.
5. 5 Top with eggs, cheese, onion, cilantro, and crema.
6. 6 Finish with a pinch of Celtic salt and serve immediately.

Ingredients

All organic. Tap to check off.

• 1 bag Hola Mija Tortilla Chips (tallow-fried)
• 1 lb grass-fed ground beef
• 1 packet Siete Taco Seasoning
• 1/2 cup raw shredded cheese (cheddar or Mexican blend)
• 1/4 cup diced white onion
• 1/4 cup fresh salsa or pico de gallo
• 1/2 cup guacamole
• 2 tbsp grass-fed butter
• Fresh cilantro
• Pinch of Celtic salt

Instructions

1. 1 Cook ground beef in a pan with grass-fed butter until browned.
2. 2 Add Siete taco seasoning and a splash of water, simmer until coated.
3. 3 Layer Hola Mija chips on a plate or skillet.
4. 4 Add seasoned beef evenly over chips.
5. 5 Sprinkle raw cheese on top.
6. 6 Optional: place under broiler briefly to soften cheese (or keep raw).
7. 7 Top with onion, salsa, guacamole, and cilantro.
8. 8 Finish with a pinch of Celtic salt and serve immediately.

Ingredients

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• 1 bag Hola Mija Tortilla Chips (tallow-fried)
• 1/2 cup cooked shrimp (or keep plant-based if preferred)
• 1/2 cup diced mango
• 1/2 cup diced cucumber
• 1/4 cup jicama, diced
• Juice of 2 limes
• 2 tbsp salsa (verde or roja)
• 1–2 tsp chili powder or Tajín-style seasoning
• Fresh cilantro
• Pinch of Celtic salt

Instructions

1. 1 Layer Hola Mija chips on a plate or bowl.
2. 2 Add shrimp, mango, cucumber, and jicama on top.
3. 3 Drizzle with lime juice and salsa.
4. 4 Sprinkle chili seasoning and a pinch of Celtic salt.
5. 5 Top with fresh cilantro.
6. 6 Toss lightly and serve immediately for max crunch.

Ingredients

All organic. Tap to check off.

• 1 lb raw shrimp, peeled, deveined and chopped (or cooked shrimp)
• 1 cup fresh lime juice (8–10 limes)
• 1/2 cucumber, diced
• 1/2 red onion, finely diced
• 1 serrano or jalapeño, minced
• 2 Roma tomatoes, diced
• 1 ripe avocado, diced
• 1/2 cup chopped fresh cilantro
• Pinch of Celtic salt
• 1 bag Hola Mija Tortilla Chips (tallow-fried)

Instructions

1. 1 Toss the shrimp with lime juice in a glass bowl, cover and chill 20–30 minutes, until pink and opaque all the way through. Using cooked shrimp? Chill for 10.
2. 2 Pour off about half the lime juice.
3. 3 Fold in cucumber, onion, chile, tomato and cilantro.
4. 4 Season with Celtic salt and chill 10 more minutes.
5. 5 Gently fold in the avocado right before serving.
6. 6 Serve cold with Hola Mija chips for scooping.

Ingredients

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• 2 tbsp grass-fed butter
• 1 white onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1 can (15 oz) fire-roasted tomatoes
• 4 cups bone broth
• 2 cups shredded cooked chicken
• 1/2 cup crema or heavy cream
• Juice of 1 lime
• Pinch of Celtic salt
• To top: avocado, crumbled cotija, green onion, radish, cilantro
• 1 bag Hola Mija Tortilla Chips (tallow-fried)

Instructions

1. 1 Melt the butter in a pot and cook onion, garlic and jalapeño for 5 minutes, until soft.
2. 2 Stir in cumin and chili powder for 30 seconds.
3. 3 Add tomatoes and broth and simmer 15 minutes.
4. 4 Blend until smooth, then stir in the chicken and simmer 5 more minutes.
5. 5 Off the heat, stir in crema and lime juice. Season with Celtic salt.
6. 6 Ladle into bowls, add your toppings and tuck in a handful of Hola Mija chips right before eating.

Ingredients

All organic. Tap to check off.

• 4 Roma tomatoes
• 2 serrano or jalapeño chiles
• 1/4 white onion
• 2 cloves garlic, unpeeled
• 1/4 cup chopped fresh cilantro
• Juice of 1/2 lime
• Pinch of Celtic salt
• 1 bag Hola Mija Tortilla Chips (tallow-fried)

Instructions

1. 1 Char the tomatoes, chiles, onion and garlic in a dry cast iron pan or comal, turning, until blistered and soft, 8–10 minutes.
2. 2 Peel the garlic and pull the stems off the chiles.
3. 3 Grind the garlic with a pinch of Celtic salt into a paste in the molcajete.
4. 4 Add the chiles and onion and grind until broken down.
5. 5 Add the tomatoes one at a time, grinding to the texture you like.
6. 6 Stir in cilantro and lime, then taste for salt.
7. 7 Serve right in the molcajete with Hola Mija chips. No molcajete? Pulse a few times in a blender.

Ingredients

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• 1 1/2 lb bone-in chicken thighs
• 8 cups water or bone broth
• 1/2 white onion and 3 cloves garlic
• 1 lb tomatillos, husked
• 2 poblano peppers, seeded
• 1–2 jalapeños
• 1 cup fresh cilantro
• 1/2 cup raw pepitas
• 1 can (25 oz) hominy, drained and rinsed
• 1 tsp dried Mexican oregano
• Pinch of Celtic salt
• To top: sliced radish, diced white onion, avocado, cilantro, lime
• Hola Mija Tortilla Chips, for serving

Instructions

1. 1 Simmer the chicken with onion, garlic and a pinch of salt in the water or broth for 30–35 minutes, until cooked through.
2. 2 Lift out the chicken, shred it and keep the broth.
3. 3 Meanwhile, simmer the tomatillos, poblanos and jalapeños in water for 10 minutes, until soft.
4. 4 Toast the pepitas in a dry pan for 2–3 minutes.
5. 5 Blend the tomatillos, peppers, pepitas and cilantro with 2 cups of the broth until smooth.
6. 6 Pour it into the pot with the rest of the broth, the hominy and oregano and simmer 20 minutes.
7. 7 Add the chicken back and season with Celtic salt.
8. 8 Serve with your toppings and Hola Mija chips on the side.

Ingredients

All organic. Tap to check off.

• 1 1/2 lb bone-in chicken thighs
• 8 cups water or bone broth
• 1/2 white onion and 4 cloves garlic
• 4 dried guajillo chiles
• 2 dried ancho chiles
• 1 can (25 oz) hominy, drained and rinsed
• 1 tsp dried Mexican oregano
• 1 tsp cumin
• Pinch of Celtic salt
• To top: shredded lettuce or cabbage, radish, diced onion, lime wedges, chile flakes
• Hola Mija Tortilla Chips, for serving

Instructions

1. 1 Simmer the chicken with the onion, 2 garlic cloves and a pinch of salt in the water or broth for 30–35 minutes.
2. 2 Lift out the chicken, shred it and keep the broth.
3. 3 Stem and seed the chiles, then toast them in a dry pan for 30 seconds a side.
4. 4 Soak the chiles in hot water for 15 minutes.
5. 5 Blend the chiles with the other 2 garlic cloves, cumin, oregano and 1 cup of broth until smooth, then strain.
6. 6 Stir the chile sauce and hominy into the broth and simmer 20 minutes.
7. 7 Add the chicken back and season with Celtic salt.
8. 8 Top it however you like and serve Hola Mija chips alongside for dipping.