Mexico is an amazing, colorful country. It is famous not only for its traditions and picturesque resorts, but also for its extraordinary cuisine. At the end of the last century, a crispy dish - nachos - appeared in Mexico. Today we will discuss how to make nachos in your home kitchen.

In the footsteps of Mexican chefs

Nachos are nothing more than crispy chips. Around the 40s of the 20th century, this dish with an amazing taste appeared in Mexico. Over time, residents of other countries wanted to crunch on such a dish. Gradually, nacho chips conquered the culinary space around the world.

Before we discuss how to make nachos, let's get some things clear:

• crispy nachos are made exclusively from premium corn flour;
• wheat flour is not suitable for preparing such a dish;
• It is imperative to add refined sunflower or olive seed oil;
• Traditionally, paprika and cinnamon powder are chosen as seasonings;
• Don’t forget about sauces; it is this ingredient that gives nachos its exquisite and unique taste.

Nachos are easy to make at home. Housewives can use an oven, microwave oven or multicooker.

Compound:

• 1 tbsp. corn flour;
• a pinch of turmeric;
• 4 tbsp. l. refined sunflower seed oil;
• 300 ml refined olive oil;
• 100 g hard cheese;
• salt and dried herbs - to taste;
• ½ tbsp. filtered water.

Preparation:

On a note! Some people prefer to cook nachos in the broiler or deep fry. Another way is in a microwave oven. Choose maximum power. Cooking time is 3-4 minutes. Don't forget to grease the parchment paper on which you place the chips with refined vegetable oil.

"Salsa" - Mexican delicacy

You have already learned how to prepare a traditional Mexican dish. Let's find out what nachos are eaten with. This crispy snack is served at the table as an independent dish, but always with sauces. The culinary gold goes to the Salsa sauce. You can also use nacho cheese sauce or any other sauce. The main thing is that it has a sharp and sour taste.

On a note! Crispy nachos can be the basis of a hot dish or salad.

Compound:

• 100 g pink tomatoes;
• 0.2 kg of Cherry tomatoes;
• 3 pcs. pickled tomatoes;
• 300 g of tomatoes of any variety;
• onion head;
• 1 hot green chili pepper;
• ½ lime;
• half a bunch of cilantro;
• 4 things. garlic cloves;
• salt to taste;
• ½ tsp. granulated sugar;
• ½ tsp. cumin.

Preparation:

On a note! With this sauce you can serve fish fillets and even meat dishes.

DESCRIPTION

Servings - 6
Cooking - 15 min.
Total time - 35 hours.
Calorie content - 497 kcal.

How to cook corn chips is a question that has been asked at least once by a real cook who loves traditional Mexican cuisine. In Russia, not every store offers corn chips, the recipes for which we have described in detail for you below.

Corn chips nachos

INGREDIENTS

• 30-40 ml. vegetable oil
• Salt 1 tsp.
• 1 1/4 cups hot water
• Ground paprika - a pinch
• Hot red pepper - a pinch

COOKING

1. Mix ground paprika, salt, hot pepper and flour in a kitchen container. Next, add hot water, vegetable oil and knead the resulting dough. After the dough has cooled slightly, you can knead it more thoroughly with your hands.
2. We spread parchment paper for baking or a silicone cutting board on the table. Dust the base with flour first to prevent the dough from sticking. Next, take a piece of dough that will easily fit in your palm and roll it out in a thin layer into a 2-3 mm flat cake.
3. First cut the resulting cake into long strips, then cut the same strips into diamonds. And now we divide the diamonds in half, getting the traditional triangular shape for nacho corn chips.
4. Along with the parchment paper, transfer the nacho chips to a baking sheet. The oven must be heated to 180°C, then place the baking sheet in the preheated oven for 10-15 minutes. The time will depend on the thickness of the rolled out cake. As a result, the chips should turn out dry, golden brown and crispy.

Corn tortilla chips

INGREDIENTS

• Tortillas 5 pcs.
• A pinch of ground red pepper
• Garlic 2 cloves
• Sour cream 2 tbsp.
• A pinch of salt
• Grated cheese 50 g.

COOKING

1. To make corn chips, take corn flour tortillas and cut them into triangle-shaped slices.
2. Mix 2 tbsp. low-fat sour cream, ground pepper, chopped garlic and salt.
3. Lubricate the tortilla slices on both sides with the resulting sauce.
4. Sprinkle the chips with grated cheese and place on parchment paper, which we place on a baking sheet.
5. Place in an oven preheated to 180ºC for 5-6 minutes. The edges of the slices should be browned and the grated cheese should melt.
6. Let the chips cool slightly to crisp them up.

Carambass corn chips

INGREDIENTS

• vegetable oil 30 ml.
• 2 cups cornmeal (350 g)
• 1 ¼ cups hot water
• salt - a pinch
• finely chopped bacon
• onion 1/3 head
• garlic 2 cloves
• pinch of red pepper
• paprika pinch

COOKING
The recipe for carambasa chips is practically no different from the recipe for nacho chips. You need to prepare cornmeal tortillas and cut them into thin slices. Prepare a dressing from all the ingredients presented above: pinch of salt, finely chopped bacon, 1/3 head of onion, 2 cloves of garlic, pinch of red pepper, pinch of paprika. The resulting spice mixture will be useful to us after our chips dry out a little. Remove the almost finished chips from the oven, carefully (so as not to break) brush each slice with the resulting mixture. And put it in the oven again at a lower temperature of about 100-110 degrees until fully cooked. Wait for the chips to dry and brown and place them on a tray or paper bag. Let them cool slightly.

Sometimes you get bored with everything, even your favorite dishes, and you want to try to cook something new and surprise your family and friends with original solutions. If you've never tried making nachos, you're missing out!

This most popular Mexican snack, which in its homeland is not eaten except by infants, has already become a favorite among many of our compatriots. Well, nachos are simple, tasty and unusual, a great option for friendly gatherings or a snack during the day.

Of course, you can only taste real nachos in Mexico, where they are prepared with such masterly skill that you will simply lick your fingers! You can prepare this crispy snack, which is essentially nothing more than corn chips, at home; it’s not at all difficult.

You will be surprised, but it turns out that chips, which it is not without reason that we consider extremely unhealthy food, may not be such, especially if they are prepared at home, and even in such an interesting way.

In their homeland, nachos are always served with some kind of additives: for example, various dressings, sour cream, avocado, sauces, melted cheese, vegetable salads, olives and others. In addition, these corn chips themselves can become part of the dish.

How to cook at home?

If you decide to enjoy such an unusual snack, then you will need a little time, as well as a certain set of ingredients, which may need to be prepared in advance, because not all of them must be on the shelf in every kitchen. So what does it take?

• corn oil – 450 ml;
• corn flour – 1 cup;
• boiled water – 250 ml;
• wheat flour – 50 g;
• sweet ground paprika – 4 g;
• rice flour – 100 g;
• cinnamon, salt, black pepper.

In order for a homemade snack to turn out exactly the same as in Mexico, you need to take care of preparing a delicious filling. For it you will need 100 g of Cheddar cheese, 1 bell pepper and 100 g of sour cream. So, let's try to make the famous nachos?

Recipe. First you need to thoroughly sift the corn flour, then add a pinch of salt and the rest of the spices to it. Then mix everything and fill it with hot water, then leave it to stand for 20 minutes.

Now add rice flour, start kneading the dough, adding corn oil little by little. Almost at the very end of preparing the dough, add very little wheat flour to it - it will give it better elasticity.

The finished ball of dough must be divided into 6 equal parts, after which each of them is rolled out between two sheets of parchment or wax paper. The thickness of the layer should be 1-2 mm. We divide it into 8 equal parts - usually they are shaped like triangles.

The next stage is frying. You will need a deep fryer or a deep frying pan with a thick bottom. Pour vegetable oil into it so that the chips can float freely in it. Throw several triangles into the heated oil, stir constantly and wait for them to acquire a beautiful golden color. It is important to ensure that individual triangles do not stick together.

When ready, place them on a paper towel so that excess oil drips off and the chips become crispy. Place the finished nachos on a baking sheet, pour sour cream on top, cut the bell pepper into pieces and sprinkle with grated cheese.

Now put the baking sheet in the oven for literally 3-5 minutes so that the cheese melts. The delicious treats can be served with lettuce or the famous Salsa sauce.

How to make Salsa sauce?

This is a famous vegetable sauce from traditional Mexican cuisine, most often served with corn nachos. It’s not difficult to prepare it at home, but the result will exceed all expectations. Remember that before serving, the Salsa must cool down and sit in the refrigerator for at least an hour.

How to cook it? First, let's look at the ingredients: you will need 4 tomatoes, a small bunch of cilantro, 1 purple onion, 1 hot pepper, juice from one lemon, a couple of cloves of garlic, as well as salt and pepper.

Vegetables must be washed, tomatoes cut into small slices, hot peppers must be cleared of seeds and membranes, and then also cut into pieces. Peel the onion and divide it into 6 parts, put all the vegetables (along with the garlic) in a baking tray, pour in olive oil and place in a well-heated oven (up to 200°) to bake.

Hello bakers! Do you like chips? I don’t)))) Well, maybe only those with just salt and corn like nachos. But they are terrible, although delicious! Fried in oil, there are clearly problems with the composition - it is not very natural, high in calories, like cake, and generally not healthy at all. One day I felt the urge to eat something like this again, but instead of going to the store and buying it, I baked it at home. The result was not disgusting at all, but a very tasty snack, one might say that it is healthy, because the chips were not deep-fried, did not contain preservatives, flavors or dyes and were made from freshly ground corn flour. By the way, the corn I used was the kind for popcorn, which was very hard, so I had to grind it twice.

For 3-4 giant chips or a pile of smaller chips:

100 gr. finely ground corn flour or homemade whole grain, sifted;

250 gr. boiling water;

¼ tsp. sea ​​salt + a little for sprinkling;

2 tbsp. corn oil;

Spices such as ground chili, paprika, etc. - optional;

Flax seeds or kilinji - optional.

The corn, as I said, had to be milled twice, the grain was so hard that it blocked the millstones, which has never happened with regular corn.

So this is what I did:

Turned on the mill (I have Hawos Queen 1) work “idle”, set the grinding lever to “seven” and began to pour grain into the hopper a little at a time. A new batch was poured only after the previous one had been ground.

This is how the cereal turned out.

Then she moved the lever to “one” and ground the corn again, gradually pouring the grain into the hopper, also a little at a time.

Flour in its original form.

But I don’t use this, if we are talking about corn or chickpeas, I definitely sift it fine sieve, because such flour contains a lot of coarse particles and husks.

This is what remains in the sieve after sifting.

And this is what sifted through - flour.

Now the dough.

Pour the flour into a bowl, add butter, salt and spices.

Mix everything properly.

Pour in boiling water and stir.

Place some dough on the parchment (in piles or islands, whichever is more poetic)) and spread it in a thin layer, trying to get an even layer. Or make a giant chip that covers the entire parchment.

Sprinkle with seeds and sea salt if desired. Bake in a well-heated oven with stone oven at 200 degrees for about 5-7 minutes, until the dough begins to noticeably brown.

Break the finished chips into pieces or eat them whole, they are very tasty!

Today there are fewer and fewer people who have never heard of this snack. The nachos recipe came to us from sunny Mexico and has already spread around the world. These crispy pieces are an excellent alternative to chips, being many times superior to them not only in health, but also in taste.

Ingredients

A traditional nacho recipe calls for cornmeal. It is permissible to replace a small part of it with wheat or rye. Other flour is unlikely to work. For example, even a small amount of buckwheat will overpower the taste of the main ingredients and even overshadow the subtle aroma of sauces. And if you use oatmeal, the dough will spread and roll out poorly. Mexicans fry nachos in corn oil, but it can be replaced with olive oil or refined sunflower oil. You can add spicy spices, dried herbs, and hot seasonings to the dough.

Cornmeal Nachos Recipe

To prepare a portion of nachos for 4 people, you will need the following ingredients:

• flour (corn) - 0.4 kg;
• water - 1 glass;
• salt - 5 g;
• pepper (ground allspice) - 5 g.

From these ingredients you need to knead the dough, cut it into 4 parts and roll it into layers, from which cut triangular nachos with a sharp knife. The recipe at home involves heat treatment by frying in boiling oil or baking in the oven.

Cooking features

Which method to choose is up to everyone to decide for themselves. Those who like a crispy crust would rather cook their nachos in hot oil. And gourmets who watch the calorie content of their favorite delicacies prefer to simply dry them on a sheet of parchment in the oven.

The first method requires a fairly large amount of oil so that the nacho corn chips drown in it. The process will only take a few seconds, so you shouldn’t move too far from the frying pan or be distracted by other things. Fried chips are usually placed on a sieve or paper towels to absorb excess fat. Then the fragrant triangles will remain crispy and will not get soggy in the remaining oil.

You can also make baked nachos. The recipe at home involves the use of cooking paper. She needs to line a baking sheet, grease it with oil, and place chips on top. There is no need to heat the oven too much, 160-170 o is enough. In this case, the door needs to be opened slightly. Baking time is about 6-7 minutes. After the chips are browned, it is recommended to remove them from the baking sheet along with the parchment and let them cool directly on it.

The microwave cooking method is not so common, but also deserves attention. Corn triangles are laid out on a plate greased with a thin layer of oil and sent to the oven. It is worth choosing the mode with the maximum temperature. Three minutes is enough for complete cooking. This method is good because it contains a minimum of fat, does not require close supervision, and takes very little time. The cooked chips can be immediately placed on a common dish.

Serving

Mexican nacho chips, the recipe of which involves the use of salty and spicy sauces, are served on a wide platter. The sauces themselves must be present on the table. Mexicans usually do not limit themselves to one type and prepare several at once so that guests can choose.

Serving with topping is acceptable. The nachos are placed in a container and sprinkled with grated Parmesan cheese, pieces of vegetables, and sauces. Sometimes the entire dish is heated in the microwave so that the cheese melts.

Nacho sauces

Mexicans use a huge number of various additions for this dish. Salsa and all its variations make a wonderful sauce for nacho chips. A very common recipe is based on melted cheese with the addition of a small amount of cream. Sauces invented on the other side of the Earth - in the Caucasus - also go well with Mexican traditional corn chips, so you can safely serve tkemali, adjika, and satsebili. Well-known sauces, such as tartar and paprika, are also suitable for this dish.

Can't make a lot of unusual sauces? No problem! Mix sour cream and mayonnaise, finely chop several multi-colored pieces of bell pepper, season with a spoonful of mustard, add spices and green onions. Delicious homemade nacho sauce is ready to serve.

Some take the path of understated minimalism and make a great dressing with olive oil, dried herbs and minced garlic.

There are also sweet sauces. Corn chips can be dipped in melted chocolate, caramel, jam, marmalade, and even regular jam syrup or everyone's favorite condensed milk.

In a word, this dish encourages experimentation. Want to pair your nachos with any of your favorite sauces? Feel free to combine! Do you want to come up with something completely new and unusual? Please!

Nachos as a basis for preparing other dishes

Some chefs see similarities between this dish and Italian lasagna. The crispy triangles make an excellent base for casseroles.

Once again, the traditional nacho recipe opens up a lot of room for improvisation. To prepare a baked dish, you can use meat, fish, ham, seafood, vegetables... It is best to bake such a mixture in a deco with high sides. The bottom of the mold should be greased with oil, on top of which, alternating layers, lay nachos, chopped vegetables, grated cheese, meat or fish filling. To make the dish aromatic, we will not spare aromatic spices and seasonings, because Mexicans so love rich taste with spicy notes. And of course, let’s not forget about sauces - they can be added to the dish itself, and additionally served to the table in sauce boats. When all the layers are laid, generously sprinkle the food with grated cheese. You can add some fresh herbs.

It is quite acceptable to eat such delicacies with your hands, and it is not at all necessary to lay out individual portions. A large plate of nachos is great for a friendly group, and eating this dish together is so conducive to friendly communication.