Nachos recipe by of 06-10-2018 [Updated on 08-10-2018]
THE nachos, also called as tortilla chips, are a Mexican specialty, these are cornmeal triangles that are fried and then served, with melted cheese and accompanied by guacamole sauce.
Served as an aperitif or as a runner-up during a mexican dinner made home made, they will make the happiness of your guests who will have fun dipping each nachos in the accompanying sauces. This is my first experiment to try to make the nachos recipe at home and, I am very satisfied with the result. regard ;)
Friends today I am struggling with the change of season, this is the only weekend I will spend at home this month and, if not today, I asked myself ... when? So I went under and I took down half the house, what a pain!
Well, I'll leave you the nachos recipe and go back to work, sigh!
- Doses for For 4 people:
- Ingredients for the dough:
How to make nachos
Put the corn flour in a bowl with warm water and salt and mix until you get a homogeneous mixture. Once you have a loaf, cover the bowl with plastic wrap and let it rest for half an hour.
Now divide the dough into 10 balls. Place each ball of dough between two sheets of parchment paper and roll out with a rolling pin forming a circle.
Divide each circle into 8 wedges.
Fry the cloves obtained in a pan with boiling oil. As soon as they are golden brown, lift the nachos and onto a plate lined with absorbent paper.
Now prepare the guacamole and chop the tomatoes, leek and cheese. Place the nachos on a serving dish.
Serve the nachos by placing the guacamole in the center and cover with the cheese. Serve hot.
THERMOMIX ® RECIPE
Place onion and garlic into TM bowl and chop 3 seconds, speed 7. Scrape down bowl.
Add oil to bowl and saute for 4 minutes, 100 degrees, speed 1, MC OFF.
Add mince to bowl, trying not to break it up too much as you put it in to keep the texture, and cook for 5 minutes, 100 degrees, reverse, spoon speed (slowest speed), MC OFF.
Add Mexican spice mix, stock, tomato paste, chopped tomatoes, kidney beans, salt and pepper to bowl and cook for 15 minutes, 100 degrees, reverse, spoon speed (slowest speed), MC ON.
Serve nacho sauce with corn chips and top with sour cream, grated cheese and avocado.
Accessories you need
I use Skinnymixers mexican spice mix - the recipe can be found here //skinnymixers.com.au/2014/09/skinnymixers-mexican-spice-mix/
** Please leave a comment and rating if you try my recipe - I appreciate all feedback **
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Classic Baked Mostaccioli
- Baked Mostaccioli. Baked Ziti. Baked Pens. Bakey Cheesy Pasta (that's what we call it in our house). They’re all different names for the same comforting dish — tube-shaped pasta baked with rich-sauce and lots of ooey-gooey cheese.
Mostaccioli, ziti and penne look a little different, but they taste the same. You won’t be able to tell the difference under all that glorious sauce and cheese, so use what’s handy!
The key to this weeknight-friendly baked mostaccioli is to use a good quality jarred pasta sauce. We love any of the Muir Glen Organic Pasta Sauces, but if you want to use homemade, go for it! I recommend making your favorite recipe in bulk and storing it in the freezer so you can still get the convenience of a ready-made sauce on busy nights.
This recipe keeps it simple with just Italian sausage, pasta, cheese, onion, garlic and pasta sauce, but it’s begging for you to customize it. Add in mushrooms, peppers, spinach, Alfredo sauce, different cheeses. I promise, you can't mess this up.
- 1 ½ pounds boneless beef top sirloin, cut into thin bite-size slices
- ½ teaspoon salt
- 1 teaspoon freshly ground black pepper
- crushed red pepper to taste
- 1 lime
- 1 (28 ounce) can tomatillos
- 2 fresh jalapeno peppers, seeded
- 4 tablespoons canola oil, divided
- 1 (10.5 ounce) can beef broth
- 12 (6 inch) corn tortillas
- ½ large onion, chopped
- 2 tomatoes, chopped
- 1 avocado - peeled, pitted and sliced
- 1 bunch fresh cilantro, chopped
- 1 lemon
Place sliced meat into a shallow bowl, and season with salt, black pepper, and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 minutes.
In a blender or food processor, combine tomatillo and jalapeno. Puree for 15 to 20 seconds, or until thick. Heat 1 tablespoon oil in a large skillet over medium high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish.
Heat tablespoon oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions.
To serve, place two tortillas on top of each other. Add desired amount of meat, spoon over some tomatillo mixture. Top with onions, tomatoes, avocado and cilantro. Garnish with a wedge of lemon, to be squeezed over taco before eating.
Giardiniera (pronounced jar-DEE-nyair-a, but the Americanized pronunciation is something like jar-DIN–yair) is an Italian word that means roughly & # 8220a female gardener & # 8221 or & # 8220from the garden. & # 8221 It is a condiment made from fresh vegetables, chopped into small bits and used to top sandwiches and other foods. Technically it is a relish, but it is not at all like an American sweet pickle relish. And there are two basic versions: Sicilian-style, probably from Sicily, packed in vinegar, and Chicago-style packed in oil.
In Chicago giardinera is extremely popular and can be found in all the hundreds of restaurants that serve Italian Beef Sandwiches and Italian Sausage Sandwiches where it is practically a required topping. It is in every grocery, and a jar of giardiniera can be found in the door of every Italian American fridge in Chicago. And many others.
In New Orleans it is used to top muffuletta sandwiches and on nachos at sports stadia. It can also be used on meatball sandwiches, mortadella, bologna, and practically any other sandwich. Some folks serve it straight with antipasto, straight as a salad, on a salad, in soups or in sauces. Rachael Ray puts it on pasta, and I know of people who use it on scrambled eggs. Think of giardiniera as more of a topping than a relish. Relish is too confining a term for this adaptable condiment.
The Chicago style is should not be made at home because it is packed in oil and must be specially processed at a specific level of acidity and cooked at a minimal heat to insure no botulism spores can survive at room temp. Typic ally, it is made by salting the veggies aggressively overnight, rinsing, soaking in vinegar, rinsing, packing in oil with oregano, and sterile bottling with high heat. There is no single recipe for giardiniera in Chicago. There are at least a dozen on the store shelves. The exact ingredients and method vary from house to house and bottler to bottler, and it can be made from mild to hot with infinite grades in between.
This recipe is closer to the Sicilian style which is simply chopped fresh veggies with vinegar, and salt. Pickled veggies.
A classic simple recipe is just celery, carrots, cauliflower, and hot peppers strerile packed in oil. A popular commercial Chicago brand, Dell & # 8217Alpe, is serrano peppers, celery, green olives, and spices. First they pickle everything in salt and vinegar, drain, submerge the pickled veggies in oil, and heat pasteurize to prevent botulism. The people who make Marconi brand and the giardiniera for the Portillos restaurants, famous for Chicago Hot Dogs and Italian Beef Sandwiches, use the same ingredients but they add cauliflower and carrots. Pagliaci adds capers. Some kick it up with hot peppers.
Below is my homemade recipe, heavily influenced by a recipe taught to me by my sister-in-law Theresa Tortorello. She is an accomplished Italian American home cook who learned her recipes at the aprons of her immigrant family & # 8217s women. She makes a large quantity of her Italian-style giardiniera in August using the bounty of her garden.
Theresa and I like lotsa stuff in it. I add onions, garlic, sweet bell peppers, zucchini, and fennel bulbs. You can increase or decrease ingredients to your taste. If you can & # 8217t find fennel bulbs, skip them. Want more garlic, go for it. Love pain, add Scotch bonnets. I recommend you start with my recipe and then, after aging it a few days, you can add more ingredients if you wish. But Chicacoans: Remember, my recipe is more Italian-style. It uses vinegar to make sure it is low enough in pH (acidic) to discourage microbial growth. It can be stored in the fridge for several weeks. Packing in oil is too risky because botulism loves this environment, and scrubbing the veggies is just not good enough to pasteurize them.
It & # 8217s time to break out the matzoh. And the matzo. And the matzah. Whether you like it or not.
Because no matter how you spell the thin, crisp, crackerlike flatbread, it & # 8217s not as if you can pretend it doesn & # 8217t exist. (Though chances are you may wish you could — especially by, oh, the seventh day or so of Passover, when you probably couldn’t care less if you open another box of matzoh again. Ever.)
But eat it you must. So, we thought, why not embrace matzoh? Realizing that this coup requires more than a mere state of mind — and thinking those of us who celebrate Passover could stand for some preemptive matzoh-minded voyeurism — we asked just about everyone we know how they partake of this Passover (forgive us) penance. We even asked folks we don & # 8217t know, stopping strangers on the street, sidling up to folks with boxes of matzoh in their grocery carts at the store, even befriending a few writerly types online. You & # 8217ll find all 100 plus of the really quite clever and undeniably curious things that happen to matzoh behind closed doors in our list below. Whether your preference lies with the classics or leans toward a little creative license, we think you & # 8217ll find something that & # 8217ll make these days a little easier. Heck, who knows? Maybe this year, eight days won & # 8217t seem quite long enough.
And don & # 8217t for a second think 100 is the limit. We and everyone else are quite curious to hear your matzoh creations. Tell us, how do you disguise yours? Originally published April 17, 2011. —Jenna Rose Levy and Renee Schettler Rossi
1. Plain. (But you already knew that.)
2. I love matzos, and always keep them on hand to make matzo brei (my favorite comfort food). But this is my new favorite matzo treat: Slather matzo with sour cream. Top with glistening salmon caviar (I buy mine at Zabar & # 8217s). Gently squeeze a bit of lemon juice on top. Eat with enormous happiness.—Ruth Reichl, writer
4. and 5. Spring means asparagus and rhubarb and the magnificent morel, but it & # 8217s not truly spring in my kitchen until I & # 8217m brushing the season & # 8217s first matzoh crumbs from my table. Anyone who says that matzoh is just cardboard on a plate has never had a good piece of matzoh. Matzoh at its best is the ideal cracker: crisp, blistered, and lightly burned, like a marshmallow that you & # 8217ve held the tiniest bit too close to the fire. It & # 8217s that gentle char that makes it. My favorite is Yehuda matzo. Its flavor and texture are perfect and, like good bread, it doesn & # 8217t need much. I like it best beneath a layer of salted Irish butter, softened so that it glides right on. That & # 8217s all. Though for the sake of variety, I & # 8217ll sometimes dress up my matzoh with an herbed goat cheese spread.—Jess Fechtor, blogger at Sweet Amandine
6. With hummus, chopped up pickles, and dabs of Sriracha sauce.—Elizabeth Alpern, devotee to both kitniyot and egg matzoh as well as Events Director for Fair Food: Growing a Healthy, Sustainable Food System for All
7. and 8. I remember my mom making matzoh stuffing for chicken. I recall really liking it, and I realize now that I never asked her how she made it. The other matzo memory I have from way back when is of me standing at the stove next to my dad, watching him make matzo brei. With traditional matzo brei, the best part was always the crispy outside. But my dad didn't make it like a pancake or latke, like most people do. He made nothing but crispy pieces. In a wok! We would eat a pile of crispies sprinkled with sugar. No matter how much my dad made, it never seemed to be enough. It always disappeared so quickly! That recipe I knew I had, and I was actually able to find it.—Jackie Gorman, Leite & # 8217s Culinary recipe tester
My Dad's Nothing-but-Crispy-Little-Pieces Matzo Brei
I have always liked the crispies when it comes to food. My dad experimented and came up with this method of making matzo brei, so I would eat not just the top or the bottom but could have all crispies.
1 sheet matzo
1 large egg, beaten
Kosher salt and pepper to taste
1 tablespoon butter
Sugar for sprinkling
Hold the sheet of matzo over a large bowl and break it into pieces no bigger than the size of a quarter. Add just enough boiling water to cover the matzo. Find a plate that will fit in the bowl and push down the matzo pieces. Let rest for 5 minutes. Tilt the bowl over the sink and press on the plate to drain the water, then pat the matzo with a paper towel to remove any excess water. Add the beaten egg to the bowl and stir.
Melt the butter in a large skillet, preferably nonstick, over medium heat. Add the matzo mixture and cook, stirring very often to keep the pieces separate, until they become firm and start to crisp. Be patient. It takes about 15 to 20 minutes to get a mixture of tender and crispy pieces. They will be about the size of cornflakes.
Pour out onto a plate, and sprinkle with sugar. Enjoy!
9. Dipped, dunked, slathered, or otherwise enveloped with chocolate.
10. and 11. Matzoh nachos, made by replacing corn chips with broken matzoh. Also, Passover toffee.- Penny Rich, personal chef, caterer, and blogger at Penny's Menu
12. I swear this is true: my 11-year-old son drizzles it with agave nectar and then sprinkles it with coarse salt. I & # 8217m 100% serious. It & # 8217s like his signature recipe. (It & # 8217s good stuff, too. Try it.)—Cheryl Sternman Rule, blogger at 5 Second Rule
13. to 15. Buried beneath peanut butter, almond butter, or cashew butter. Or all of the above.
16. Schmeared with horseradish and topped with haroset — the traditional Ashkenazi kind, made with apples, cinnamon, nuts, and wine. My grandmother always wants to give us a box and my husband will take it and nibble on it for a few days, but once the seder is over I & # 8217m not touching the stuff.—Debbie White, Leite & # 8217s Culinary recipe tester
17. and 18. Chèvre, honey, and baby arugula. Tangy, spicy, and sweet. Also, drizzled with melted chocolate and sprinkled with fleur de sel.—Devra Ferst, Editor, The Jew and the Carrot
19. Schmeared with cream cheese.
21. Schmeared with cream cheese and jelly.
22. to 24. Schmeared with cream cheese, sliced banana, and a drizzle of honey. Made into matzah pizza with tomato sauce, cheese, olives, and oregano. Crumbled into tiny pieces and then cooked like oatmeal with milk and a touch of water plus cinnamon, which I top with brown sugar and raisins or walnuts and eat almost every day for breakfast during Passover.—Leah Koenig, author of The Hadassah Everyday Cookbook
25. Crumbled, sweetened, spiced, and baked into matzoh granola.
26. They don & # 8217t call it & # 8220bread of affliction & # 8221 for nothing! Matzah has crunch going for it, but not much else. I think slathering it with butter, sugar, and chocolate or nuts is certainly one way to make it palatable.- Amy Sherman, blogger at Cooking with Amy
27. Sandwiched between slabs of chocolate.
28. to 30. I & # 8217ve found that no matter what you use, it helps to think of matzoh as a mere vehicle for getting all of the good stuff to your mouth. Schmear it with creamy peanut butter, which is less likely to break the matzoh than chunky, then slice bananas on top, and drizzle with a bit of honey. It makes a wonderful breakfast. For the truly observant, almond butter works well. Also, I & # 8217m a fan of the matzoh pizza, whether the toppings are basic (tomato sauce and mozzarella) or more complex. And last, I like to drizzle it with dulce de leche — simple but very effective.—Rebecca Flint, Leite & # 8217s Culinary recipe tester
31. Matzah sliders.—Marian Levine, owner of Carnegie Deli, NYC
32. At our house, it was mostly matzoh with sweet butter and a little sugar. I loved it. Probably because in those days of thinking, butter was evil. It was one of the few times we had butter, whipped and unsalted — although that never prevented it from breaking the matzoh.—Cindi Kruth, Leite & # 8217s Culinary recipe tester
32. [déjà vu]: Matzoh was always smeared with butter and then usually (but not always) sprinkled with sugar. My father is part Dutch, and this was also how we ate rusks and Carr & # 8217s table water crackers.- Tamiko, Leite & # 8217s Culinary recipe tester
33. Topped with pickled herring.
34. I found this recipe for matzoh kugel several years ago and enjoy it so much.-At the, blogger at Cooking with Yiddishe Mama
35. and 36. I made a matzoh- and mustard-crusted chicken breast one time that turned out really well. The mustard helped the crushed matzoh stick to the chicken, and the results were quite crispy and tasty! And when I make a smoked salmon dip, I love to use toasted matzoh, preferably whole-wheat, as the crackers.- Anna Scott, Leite & # 8217s Culinary recipe tester
37. With smashed avocado and tons of sea salt and cracked black pepper.—Emzeegee, blogger at Emzeegee and the Hungry Three
38. My favorite has to be David Lebovitz & # 8217s Chocolate-Covered Caramelized Matzoh Crunch. I have to force myself to stop eating it.- Linda, Leite & # 8217s Culinary recipe tester
39. to 42. To be honest, my favorite way to eat matza is simply with a schmear of butter or cream cheese. But I also enjoy it enhanced as: Geschmirte Matza (spread with a custard-like topping and baked, resulting in a cheesecake-like consistency) Borekas de Massa (Sephardic matza turnovers) Scacchi (Italian Vegetable and Matza Pie) and Chremslach (matza pancakes in honey).—Gil Marks, author of Encyclopedia of Jewish Food
43. Slathered with ridiculous amounts of Nutella.
44. to 48. My father once told me that you could tell where a person & # 8217s family originated in Europe by what they put on their matzo brei: matzo brei with salt matzo brei with honey matzo brei with jam. (My family likes salty matzo brei.) But my current matzo favorites are chocolate-covered caramel matzo crunch and sautéed matzo balls, which I make with leftover matzo balls. I sauté onions and garlic, and then add the leftover matzo balls and cook until a little crisp on the outside and serve as a side dish. Delish!—Sue Epstein, Leite & # 8217s Culinary recipe tester
49. As an uber-crisp coating for fried chicken.
50. Neither my husband nor I are doing wheat. Although I hear there & # 8217s an oat matzah made by a company based in Israel. So in order to satisfy tradition, I & # 8217ll try to find that before it & # 8217s sold out. Otherwise, if anyone knows how to make your own oat matzah & # 8230—Maxine Davidowitz, art director and painter
51. With a thin schmear of goat cheese and a lot of honey.
52. to 58. Loaded with your favorite bruschetta toppings, whether plain old tomato, or fava bean purée, or caramelized onions with balsamic, or mashed peas with a chiffonade of mint, or dandelion greens sautéed in duck fat, or roasted wild mushrooms, or maybe even garlicky white bean purée with walnuts.
59. Dipped into the yolk of a perfectly cooked egg, sunny side up, please.
60. and 61. Alas, my matzo skills are fairly run-of-the-mill. I prefer to slather a square with cream cheese and top it with strawberry jam, or to douse a slice with pasta sauce and a heavy dose of mozzarella cheese. This year, however, being gluten free, I & # 8217m going to have to get creative. There are & # 8220matzo-like crackers & # 8221 out there that will have to suffice. I really want to master a good lasagna or poor-man & # 8217s Pesach grilled cheese.—Chaviva Galatz, Social Media Consultant and blogger at Just Call Me Chaviva
[Editor & # 8217s Note: To make matzoh into lasagna, simply pour boiling water over several matzohs to soften, then drain and layer with sauce and cheese, just as you would lasagna noodles.]
63. My personal favorite is matzah farfel dressing. It & # 8217s a simple preparation of toasted matzah bits tossed with wild mushrooms, onions, garlic, fresh herbs, lots of salt and pepper, then moistened with chicken stock or vegetable stock, some white wine, and baked. Great at the seder as well as with eggs the next morning — if there & # 8217s any left!—Rebecca Joseph, blogger at The Parve Baker and founder of 12 Tribes Food
65. to 67. Give matzoh a good schmear of butter, drizzle lots of maple syrup on top, and sprinkle it with fleur de sel. Also, I coat the caramel layer of matzoh buttercrunch with coffee-flavored dark chocolate and then sprinkle it with Maldon salt to make mocha matzoh buttercrunch. But what I & # 8217m most interested in are the crumbs when you cut into it. That is the best ice-cream topping right there. You & # 8217ll wish it were Passover all year round!—Kerrin Rousset, blogger at My Kugelhopf
68. With mayonnaise and kosher salami.—Emzeegee, blogger at Emzeegee and the Hungry Three
69. to 76. Dirty Matzoh, a Pesach version of a savory kugel, Cajun-style. Whole-wheat matzoh with peanut butter or almond butter along with pumpkin butter and a sprinkle of flax seeds. Topped with a poached egg and a bit of melted Gruyère or Manchego. Thin, egg matzoh spread with cream cheese and lox — toast it for a minute to slightly broil the lox. Leftover cooked salmon works well, too. Matzoh brei with onions and roasted broccoli and cooked salmon. Matzoh brei with fried salami. Everything matzohs with a mozzarella stick or with hummus!—Marcie C. Ferris, author of Matzoh Ball Gumbo
77. With a steaming cup of tea.
78. If we & # 8217re talking matzo meal, then it & # 8217s not Passover without my family & # 8217s bimuelos, a kind of Sephardic matzo ball. A dozen eggs are whipped up with a cup or so of matzo meal, fried into balls, boiled in sugar and honey, and then doused in sweet cream. It & # 8217s like everything caloric all rolled up together.—Liz Steinberg, blogger at Café Liz
79. to 87. As a barely-sturdy-enough scoop for anything scoop-able, such as tuna salad, chicken liver pâté, hummus, green olive dip, egg salad, roasted eggplant dip, tapenade, fondue, salt cod and potato spread (we could go on & # 8230)
88. Crushed and sprinkled atop stuffed artichokes.
89. to 92. As for toppings, I love melted cheese topped with guacamole on matzoh. And matzoh makes the perfect tuna melt: Muenster cheese melted, topped with tuna salad and sliced avocado. As for desserts, Marble Chocolate Matzoh with dark and white chocolate melted and swirled on the matzoh. And then the Mocha Matzoh Napoleon, for which you soak matzohs in coffee and then layer with chocolate mousse and freeze. Both recipes are in my book.—Paula Shoyer, author of The Kosher Baker and blogger at The Kosher Baker
94. and 95. Matzo chips. I moisten the matzo just a little, then toast it with oil, spices, and salt. The resulting crackers are easier to eat and digest than plain matzo, and are very nicely satisfying. I also make matzo lavash, following the same recipe, but keeping the matzo whole.—Eve Quarrendon Jochnowitz, The Chocolate Lady, blogger at In Mol Araan
98. With olives and a martini.
99. As an accompaniment to homemade gravalax.
100. I do an Asian-inspired matzah brei. Instead of making scrambled brei, I use a bit more egg to keep the whole thing intact, like a frittata. I add ginger, garlic, and scallions, and serve it cut into wedges with Sriracha dipping sauce. Delish, even when it & # 8217s not Passover. Seriously.—Rivka Friedman, blogger at Not Derby Pie
101. And, in the unlikely event you have any leftover matzoh, take a gander at this utterly hysterical video featuring 20 more things to do with matzoh. (Only one has anything to do with food, but we didn & # 8217t think you & # 8217d mind.)
Pro move: Save the spicy broth and sprinkle with some chopped cilantro or scallions to sip on later.
No grill, no deep-fryer, no problemo. Our summery tacos rely on our go-to fish-cooking method — slow-roast, baby — for all the flavor without the fuss.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
Mexican spicy sauce for nachos
There Mexican cuisine is populated with sauces of all kinds - guacamole, chili, salsa ranchera, pico de gallo - an inevitable accompaniment for colorful and tasty dishes such as tacos, burrito, fajitas, quesadillas or to use as a dip for chips or nachos. And right together with the famous ones corn chips this spicy, tasty and slightly sweet and sour Mexican sauce is usually enjoyed. It is a sauce that is normally found in a jar already packaged, but that we can prepare at home in a few simple steps.
The spicy Mexican sauce is made up of tomato pulp and peppers, to which is obviously added some chili pepper - which we will be able to dose according to the degree of spiciness we want to give to the sauce - a little vinegar and brown sugar, which will give the Mexican spicy sauce a pleasant aftertaste bitter-sweet. To flavor the Mexican spicy sauce you cannot miss a good dose of onion, a clove of garlic and a pinch of cumin. I also add a pinch of cinnamon and a few drops of Tabasco and, when I have them available, even one or two chillies jalapeno, fresh or pickled, as they are now on sale in many supermarkets.
The original nachos recipe, typical of Mexican cuisine, has been the subject of a series of reinterpretations that have made it tastier. Here are the most famous variations:
- cheese nachos: in this case, the tortilla chips can be served with a cheese sauce based on fontina, cheddar or emmental. After melting the cheese in a bain-marie in a saucepan with the addition of a little milk, you can flavor the mixture with mustard, parsley, paprika and jalapeno peppers, widely used in Tex-Mex cuisine
- nachos with sauce: it is possible to accompany these corn chips also with a particular sauce, which many call their own nachos sauce, made with tomato pulp, onion, peppers, chilli, vinegar, sugar, Tabasco, salt, pepper and oil. Usually it is ready at the supermarket, but if you want to try your hand and make it at home, just brown all these ingredients in a pan and you're done
- vegetarian nachos: the cornmeal wedges, made and cooked in the manner prescribed by the original recipe, can be accompanied by a sauce made with beans, leeks, peppers and cheese. Ideal for a summer aperitif with friends, it is advisable to season the nachos with this sauce and put them in the oven for a few minutes before serving them to guests, to make them more crunchy and to melt the cheese that has been decided to use.
- vegan nachos: in this recipe there is no type of cheese, but a vegan sauce, in order to please everyone, without sacrificing taste. To make it, peel and clean 2 carrots and 1 potato and steam them. Once ready, let them cool and blend them with the immersion blender together with chives, extra virgin olive oil, salt, pepper and spices to taste, such as turmeric or curry. Blend until smooth and serve with your tortilla chips. You can also make nachos with polenta flour instead of corn flour.