How to make homemade nachos. Corn chips in the oven

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Its popularity has long gone beyond the borders of the country. Today, these breads are known and loved all over the world, served both on holiday tables and as a light everyday snack. Nachos are gradually replacing chips, but differ from them not only in their much safer composition, but also in the fact that they are served with various sauces, seasonings, and toppings.

Preparation

Dough, as well as cut triangles,

ready to fry, you can buy them in many large supermarkets. But preparing them yourself is not at all difficult. The basic recipe for nachos is simple: sift a glass of cornmeal into a bowl, add a little olive oil, add flour until a tight ball is formed. Roll out the dough and cut. To do this, you can use one of two methods: roll out circles and cut radially into 6-8 pieces, or roll out rectangles and cut strips into triangular pieces. Corn dough is a classic, but if necessary, corn flour can be replaced with wheat or rye flour.

Mexican nachos recipe

Place the triangles on a baking sheet and drizzle with olive oil. Bake until golden brown. Fry the onion in a saucepan, add minced beef or pork to it, pepper, salt and simmer. If desired, you can top it with tomato sauce. Place one can of beans in a sieve to drain excess liquid. Sprinkle nachos with grated cheddar cheese, add minced meat and beans, pour tomato sauce and bake. Place dipping sauce on top. Before serving, you can add chopped herbs.

The best nacho dishes

Culinary experts joke that nachos are like pizza, only Mexican. Using the classic nacho recipe as a base, you can create many different dishes to suit every taste. You just need to add your favorite foods: mushrooms and fish fillets, olives and bell peppers, broccoli, eggplant, spinach. And instead of the classic one, you can use any hard variety, for example, Maasdam or Parmesan. It is also possible to use soft varieties: feta cheese, mozzarella, suluguni.

Nacho sauces

The sauces used to top nachos have a special place. They are not always added during baking; it is quite possible to prepare 3 - 4 types of gravy and serve them separately. The most common sauce is a cheddar-based cheese sauce. In addition, delicate creamy gravies, spicy tomato, mushroom, sauces with garlic and young herbs are combined with nachos.

Conclusion

The best dishes of traditional Mexican cuisine have long taken their place in the cookbooks of housewives around the world. Food products are distinguished by their richness of ingredients, richness of flavors, and the use of natural and healthy raw materials. At the same time, preparing Mexican dishes is simple, the ingredients for them are easy to get, and they are inexpensive, and everyone likes their brightness and expressiveness. The recipe for nachos, a simple, healthy and very tasty dish originally from sunny Mexico, also strengthens its position.

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.

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 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.

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.

No, these are not classic nacho chips, but a variation on the theme. Traditionally, nachos always include pepper, and we will prepare spicy corn chips with Provençal herbs and garlic. It will be no less tasty, take my word for it.

The spicy aroma of Italian herbs and spices goes well with the delicate, slightly sweet taste of corn. Baking in the oven helps to significantly reduce calorie content, but in the original version they are still deep-fried. The most difficult thing is to find corn flour on sale, although this problem can be solved by grinding corn flakes in a coffee grinder. As a result of simple manipulations with the addition of dry herbs, salt, oil and hot water, we get a delicious crispy delicacy that can be served as a separate dish or as a snack, supplemented with any sauce and fresh vegetables.

Ingredients

corn flour 1 cup.
water boiling water 150 ml
sunflower oil 3 tbsp. l.
mixture of Provencal herbs 1 tsp.
ground dried garlic 0.25 tsp.
salt a pinch

How to cook corn chips

I am preparing everything necessary.
Pour dry ingredients into a bowl.
I add sunflower oil.
I stir. The result will be a slightly lumpy mixture, similar to wet sand. I pour in boiling water.
Mix quickly until the dough sticks together and forms a ball. This will allow the cornmeal to cook a little. If necessary, you can add a little more water or add flour if the mixture is too liquid.
Cover with a towel and leave for 20-30 minutes. Then I line the baking sheet with baking paper, grease it with sunflower oil and roll out the corn dough in as thin an even layer as possible. If it starts to tear, I close all the holes with my fingers. Using a pastry brush, cover the surface with a thin layer of oil.
I put it in a preheated room at 140 degrees. oven and dry it, periodically opening the door slightly to let steam out. As soon as the edges begin to brown a little, I take out the baking sheet and immediately cut the corn layer into triangles. The dough will still be a little soft. The time spent in the oven depends on the thickness and size of the corn layer; in my case, 30 minutes was enough.
Leave to cool completely, during which time the chips will become hard and crispy. You can serve it on its own or offer some kind of sauce; today I have sour cream with French mustard.