Nachos 

The nachos cannot be missed for a Mexican-style dinner! Crunchy corn chips to be enjoyed as an appetizer with the typical accompanying sauces: guacamole, pico de gallo, enchilada sauce ... But have you ever tried to make them with your own hands? The dough is that of corn tortillas, from which triangles are then obtained to fry in a pan or, alternatively, to be baked, an equally tasty variant. But the possibilities didn't end there... You can decide to serve the chips alone or to sauté them in the oven with the addition of cheddar and jalapeno pepper to make stringy and irresistible cheese nachos, or you can enrich them further by following the recipe of nachos with meat. Choose your favorite version, or try them all and let us know which one is over first!

INGREDIENTS

Pre-cooked yellow corn flour (for tortillas) 250 g

Warm water 250 g

Salt to taste

FOR FRYING

Peanut oil 150 g

FOR BAKING

Peanut oil to taste

FOR CHEESE NACHOS

Cheddar 250 g

Jalapeno chili peppers 2

PREPARATION

To make the nachos, start by preparing the tortillas: pour the pre-cooked corn flour into a bowl together with the salt and warm water, then mix everything with a spoon. Continue to mix the ingredients in the bowl with your hands, then transfer the mixture to the work surface and knead until a smooth and homogeneous consistency is obtained. Divide the dough into 5 portions of about 100 g each, give each dough a round shape and wrap them in plastic wrap. Let stand at room temperature for 5 minutes. After this time, put the first dough on a sheet of parchment paper and flatten it with your hands, then cover with another sheet of parchment paper and roll out with a rolling pin until a very thin sheet is formed. Do not worry if it tends to break, you can reuse the waste taking care to cover the dough while waiting so as not to dry it. Cup the dough with a pastry cutter or a bowl with a diameter of 12 cm. Divide the puff pastry disc first into quarters and then in eighths so as to obtain 8 equal triangles. Place the triangles on a tray lined with parchment paper and proceed in the same way to roll out the other dough, always taking care to keep covered the dough that you are not working. You can overlay triangles on the tray as you crop them. Cook in a large pan heat a finger of seed oil to a temperature of 180 °, then place a few triangles at a time. After a couple of minutes turn them with a slotted spoon and fry for another 2 minutes. Drain the nachos on fried paper and let cool completely. At this point the nachos can be enjoyed alone or seasoned! To bake the baked nachos, place the corn triangles on a baking tray lined with parchment paper, then brush them with peanut oil. Bake in a preheated ventilated oven at 190 degrees for 13 minutes, then remove from the oven and let cool. Your baked nachos are ready to be enjoyed or seasoned! To make cheese nachos, finely chop the cheddar and cut the chili into slices. Spread the nachos on a baking sheet lined with parchment paper and garnish with jalapeno rings. Sprinkle the nachos evenly with chopped cheddar. Preheat the oven in grill mode to 210°C and bake for 5 minutes or until the cheese melts. Serve your cheese nachos still hot!

PRESERVATION

Unseasoned nachos can be stored for 2-3 days at room temperature, protected from moisture. Cheese nachos can be kept in the refrigerator for a maximum of 2 days; It is advisable to heat them well in the oven before serving.

NOTE

The dough of the nachos is very delicate and tends to easily dry out and break, so it is important to wrap it well in film when you are not working it: in this way you will be able to reuse even the waste. Let the nachos cool completely after cooking to enjoy them to their fullest crunchiness! Looking for other delicious sauces to serve with nachos? Try the zucchini guacamole, a surprising avocado-free variant! You can also enrich the buffet with your appetizer with tasty homemade potatoes like I did.