Mexican Antojitos Snack Board
A vibrant and shareable Mexican snack board featuring homemade totopos, fresh guacamole, roasted tomato salsa, pickled jalapeños and carrots, cotija cheese, and optional chorizo bites. Perfect for casual gatherings and easy entertaining.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Snack
- Cuisine: Mexican
Ingredients
- 12 corn tortillas (for homemade totopos)
- Oil for brushing tortillas
- Salt
- 2 ripe avocados
- Lime juice
- Cilantro
- Onion, finely diced
- Jalapeño, minced
- Diced tomato (for guacamole)
- 4 medium roma tomatoes
- Onion (for salsa)
- Garlic
- Jalapeño (for salsa)
- Salt (for salsa and pickles)
- 1 cup sliced jalapeños
- ½ cup sliced carrots
- Vinegar (for pickling)
- Sugar (for pickling)
- ½ cup crumbled cotija cheese
- 8 oz chorizo (optional)
- Radishes, thinly sliced
- Cilantro leaves (for garnish)
- Lime wedges (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Cut 12 corn tortillas into wedges and spread on a baking sheet. Lightly brush or spray with oil and sprinkle with salt. Bake for 10-15 minutes, flipping halfway, until crisp and golden. Remove and let cool.
- While totopos bake, roast 4 roma tomatoes under the broiler for 5-7 minutes until charred. Blend with onion, garlic, jalapeño, and salt to make roasted tomato salsa.
- For pickled jalapeños and carrots, combine sliced jalapeños and carrots with vinegar, sugar, and salt in a jar. Let sit at least 20 minutes or overnight for best flavor.
- Mash 2 ripe avocados with lime juice, cilantro, finely diced onion, salt, and minced jalapeño. Add diced tomatoes last and gently fold in.
- Optional: Crumble 8 oz chorizo into a hot skillet and cook over medium heat until browned and crispy. Drain on paper towels.
- Assemble the board by placing small bowls of guacamole, roasted tomato salsa, and pickled veggies on a large serving board. Arrange totopos around the bowls. Scatter chorizo bites, radish slices, and crumbled cotija cheese in clusters. Garnish with cilantro leaves and lime wedges. Add small spoons and tongs for serving.
Notes
[‘Make totopos fresh or the same day for best crunch; re-crisp in a 300°F oven for 5 minutes if needed.’, ‘Keep guacamole chunky to avoid mushy texture.’, ‘Adjust jalapeño heat by removing seeds and membranes if desired.’, ‘Let salsas and guacamole come to room temperature before serving for best flavor.’, ‘Use fresh cilantro and radishes for brightness.’, ‘Label ingredients if serving guests with dietary preferences or allergies.’]
Nutrition
- Serving Size: Approximately 1/6th
- Calories: 320
- Sugar: 4
- Sodium: 430
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 28
- Fiber: 7
- Protein: 10
Keywords: Mexican snack board, antojitos, totopos, guacamole, roasted tomato salsa, pickled jalapeños, cotija cheese, chorizo bites, party snacks, easy entertaining