Directions
If you are a fan of Mexican cuisine, you should definitely try this easy homemade NACHOS recipe.
It is prepared from two types of flour, corn and all-purpose flour, to which a little salt, oil and water are added. One dose will fill a large container that will be enough for several people.
In addition to these delicious and crispy chips, below i also share my recipes of corn salsa and cheddar cheese sauce.
The required preparation time is about half an hour, while the dough rests a little you can prepare the salsa, and the sauce is best prepared at the end.
Start by preparing the NACHOS
Ingredients
150 grams of corn flour
75 grams of all-purpose flour
1 tbsp of salt
1 tbsp of oil
120 grams of hot water
1 tbsp of turmeric
Sift the flour and add the salt and turmeric to it, mix and add the hot water and oil. Mix the ingredients and knead the dough. Depending on the flour you will use, if necessary, add another one to two more tablespoons of water. Let the dough rest for 15 minutes at room temperature.
Then divide it into 4 parts, dust both sides with flour and roll it out thinly to almost 1 millimeter. Cut them with a knife in the form of triangles, and from the ends you have left, make a dough again with moistened hands. While rolling the dough, sprinkle it with flour on both sides so that it does not stick to your work table because it is delicate and brittle. Arrange the cut triangles individually so that they do not stick to each other before frying.
Add them one by one to a heated pan at a medium temperature and after a few seconds flip them to the other side, three flips are enough and take them out in a paper bowl to absorb the excess oil. At the end, add spices to taste and mix.
CORN SALSA
Ingredients
2 tomatoes
1 red chili
1 green chili (or regular thin pepper)
2 tablespoons of red onion
3 tablespoons corn
lemon juice
parsley/coriander
Cut the tomatoes and onions into cubes, the chili peppers into thin slices, add the corn and chopped coriander, squeeze lemon juice from half a lemon to taste and mix all the ingredients. This salsa has a refreshing flavor and complements the nachos nicely.
CHEDARD CHEESE SAUCE
100 ml of milk
150-200 grams of cheddar cheese (grated)
1 tablespoon of butter
a pinch of turmeric
This cheese sauce comes together in minutes and is best prepared at the end before serving.
It has a creamy texture, and a lovely yellowish color from the turmeric.
Mix all the ingredients and put them in a pan on a medium temperature. Stir constantly, make sure the temperature is not too high so that your milk does not burn and the smell changes. After 3 to 4 minutes of mixing, the sauce will begin to thicken, and the cheese will melt completely. About five minutes are enough for this sauce to be ready. Although it looks runny, after you remove it from the heat it will thicken further. If you want a smooth sauce, you can strain it through a colander at the end.
When serving, arrange the NACHOS first, then top with the cheese sauce and finally spread the corn salsa.
All the flavors complement each other nicely as a whole, but you can taste nachos with just salsa or just cheese sauce.
If you prepare them, I believe that you and your loved ones will like them!
Have a good appetite!
Cheers!
