1 can of refried black beans, already fried up in a skillet and taken off heat to cool
1 pkg. Mexican chorizo, crumbled, browned and drained
8 oz. crumbled queso fresco cheese
8 oz. guacamole
8 oz. sour cream
1 jar salsa
1 head finely shredded, lightly grilled romaine lettuce
1 head lightly grilled romaine lettuce cut long, used as garnish
1/4 cup chopped cilantro, plus leaves for garnish
2 seeded finely diced tomatoes
4 green onions sliced thin
2 very thinly sliced fresh jalapeno peppers
1 bag tortilla chips
In a clear plastic 6ľoz. cup, using a plastic piping bag (no fancy tip needed), pipe 1/8 inch of refried black beans, then 1/8 inch of chorizo.
Continue with the remaining ingredients until you get to the cilantro.
The ingredients from black beans to the shredded grilled lettuce should fill the cup to the top.
Then, as garnish, spread a light sprinkling layer of cilantro, crumbles of queso fresco, about 7 diced tomatoes and 5 small green onion slices.
Top cilantro leaves with three tucked and stacked blue corn or regular corn chips.
Tuck a long, thin piece of lightly grilled lettuce along the inside of the cup to be used for dipping and as garnish.
Use clear plastic party cups when at home, but for an on-the-go party, use a canning jar with a lid. Garnish with everything except the chips and lettuce; bring those in separate dishes and place them near the cups.