Directions
If you are a fan of Mexican cuisine, these homemade nachos are definitely something you should try.
They are made with a combination of corn flour and all-purpose flour, along with a little salt, oil, and water. One batch yields a large bowl of crispy chips, enough to share with several people.
Along with the nachos, below you’ll also find recipes for:
- a refreshing tomato and corn salsa with red onion, and
- a creamy cheddar cheese sauce made with milk.
Preparation time: about 30 minutes
While the dough is resting, you can prepare the salsa, and the cheese sauce is best made just before serving.
NACHOS
Ingredients
- 150 g corn flour
- 75 g all-purpose flour
- 1 teaspoon salt
- 1 teaspoon oil
- 120 ml warm water
- 1 teaspoon turmeric
Preparation
Sift the flours and add the salt and turmeric. Mix well, then add the warm water and oil. Knead into a soft dough. Depending on the type of flour used, you may need to add an extra 1–2 tablespoons of water.
Let the dough rest for 15 minutes at room temperature.
Divide the dough into 4 portions. Lightly dust each piece with flour on both sides and roll it out very thin, almost 1 mm thick. Cut into triangle shapes using a knife. Gather any leftover dough, lightly moisten your hands, and knead again.
While rolling, dust with flour as needed to prevent sticking, as the dough is delicate and fragile. Arrange the cut triangles separately so they don’t stick together before frying.
Heat a pan over medium heat and fry the nachos one by one. After a few seconds, flip them — 2 to 3 turns are enough. Transfer to a bowl lined with paper towels to absorb excess oil. Season with spices to taste and toss gently.
Corn Salsa
Ingredients
- 2 tomatoes
- ½ red chili pepper
- ½ green chili pepper
- 2 tablespoons finely chopped red onion
- 3 tablespoons frozen corn
- juice of ½ fresh lemon
- fresh parsley
Preparation
Dice the tomatoes and onion, slice the chili peppers into thin strips, then add the corn and finely chopped parsley. Season with lemon juice to taste and mix everything well.
This salsa has a refreshing flavor and pairs perfectly with the crispy nachos.
Cheddar Cheese Sauce
Ingredients
- 100 ml milk
- 150–200 g grated cheddar cheese
- 1 tablespoon butter
- a pinch of turmeric
Preparation
This cheese sauce takes only a few minutes to prepare and is best made right before serving.
Combine all ingredients in a saucepan over medium-low heat. Stir constantly, making sure the temperature isn’t too high to prevent the milk from burning or altering the flavor.
After 3–4 minutes, the sauce will begin to thicken and the cheese will melt completely. In about 5 minutes, the sauce is ready. Although it may seem thin at first, it will thicken further once removed from the heat.
For an extra smooth texture, you can strain the sauce through a fine sieve before serving.
Serving
Arrange the nachos on a serving plate, drizzle with the cheddar cheese sauce, and finish with the corn salsa on top.
All flavors come together beautifully, but you can also enjoy the nachos simply with salsa or only with the cheese sauce.
If you decide to make them, I’m sure you and your loved ones will enjoy them!
Enjoy your meal!
