Nachos - famous Mexican chips from corn flour, which are deep-fried and served in all Mexican-style restaurants. Learn to cook nachos - and you will always have original snack to any table.
Spicy-hot, tasty and unforgettable, they are served with cheese, sour cream, pickled and fresh peppers, olives, fresh tomatoes, lettuce and onions.
| Product | Quantity |
| For the nachos: | |
| Corn flour | 2 tbsp. |
| Water | 250 ml |
| Vegetable oil | 400 ml |
| Salt | 5 g |
| Cinnamon | 5 g |
| Black pepper | 5 g |
| Ground paprika | 5 g |
| For the sauce: | |
| Cheddar cheese | 100 g |
| Sour cream (20%) | 100 g |
| Bell pepper | 1 piece |
For classic nacho chips, only corn flour is used, but you can use both wheat and rice, just not completely, but a smaller part - for example, you can make nachos based on 1 cup of corn flour and 0.5 cups each of wheat and rice, or 1 cup of wheat.
Sift the flour through a sieve, mix with salt, pepper, paprika and cinnamon. Heat the water (it should be warm), pour in the flour and leave for 20 minutes. Knead the dough by adding vegetable oil. Mexicans use corn, you can take sunflower or olive.
The dough should be elastic. Make balls the size of tennis balls. Roll each ball between sheets of wax paper to prevent the dough from sticking. Fry each flatbread for 30 seconds in a frying pan lightly greased with vegetable oil. 
Ready-made nachos can be served with vegetables or sauces. Then divide each into 8 parts - these are our nachos. In a deep fryer or large heavy-bottomed saucepan, heat the rest of the vegetable oil to 180º. Place nachos one at a time into the hot oil for 35-45 seconds. The nachos should float freely in the oil.
To prevent them from sticking together, they must be constantly stirred with a wooden spatula. Fry until they are golden and crispy. Remove the finished nachos and place them on paper towels so that the excess fat is absorbed into the towels. Meanwhile, grate the cheese on a fine grater.
Peel the pepper and cut into thin strips. Place the drained nachos on a baking sheet covered with baking paper. Place a teaspoon on each nacho thick sour cream and pieces of pepper, sprinkle with grated cheese. Place in an oven preheated to 180º for 3 minutes.
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 one, 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 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.
If desired, sprinkle with seeds and sea salt. 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!
Crispy chips made from corn tortillas are usually served with original aromatic sauces.
Vegetable Salsa Recipe:
Cool the finished addition, garnish with chopped cilantro and serve. Vegetable sauce goes well not only with appetizers, but also with first and second courses.
This aromatic additive with a rich taste is prepared quite quickly, so you can easily prepare for a Mexican-style party or meeting unexpected guests.
Cheese sauce recipe:
When the cheese topping for the chips is ready, pour it into a gravy boat or regular bowl.
This legendary sauce is prepared differently in all regions of Mexico, but all use lime, avocado and salt.
Guacamole recipe:
Pour the sauce into a small bowl and place it in the center of the tray. Place chips around it, and then bring the snack to the table. Avocado paste also goes well with fish, meat and poultry.
By preparing sauces according to our recipes, you can enjoy the amazing tastes of traditional Mexican cuisine.
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 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.
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.
Note:
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 food. Mexican cuisine. In Russia, not every store offers corn chips, the recipes for which we have described in detail for you below.
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INGREDIENTS
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The recipe for carambasa chips is practically no different from the recipe for nacho chips. You need to prepare tortillas from corn flour, 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 nearly finished chips from the oven and carefully (so as not to break them) 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.
