Nachos fatti in casa
gourmet
Preparation time
40 minutiDifficulty
MediaCooking time
10 minutiServings
8Immagina di gustare dei Nachos croccanti, appena fritti, preparati con amore a partire da farina di mais, perfettamente dorati e sottili. Le tortillas sono servite con un queso dip cremoso, arricchito da una leggera nota affumicata di paprika, e una salsa piccante che scalda il palato con il suo mix di peperoncini freschi e spezie. Un perfetto equilibrio di sapori per un antipasto che ti trasporta subito in Messico, perfetto per condividere con gli amici o come accompagnamento a una festa.
Ingredients
- Water300 ml
- Mass harina250 g
- Cheddar200 g
- Whole milk100 ml
- Chili pepper40 g
- Apple cider vinegar25 ml
- Extra virgin olive oil2 tablespoons
- Granulated sugar1 teaspoon
- Cornstarch (Maizena)1 teaspoon
- Smoked paprika1 teaspoon
- Fine salt1 teaspoon
- Garlic1 clove
- Vegetable oilto taste
- Cayenne pepperto taste
Procedure
0. In a large bowl, combine the cornmeal and salt. Slowly add the warm water, mixing with your hands until you obtain a smooth dough. The dough should be soft but not sticky; if necessary, add a little more water or flour to achieve the right consistency.
1. Divide the dough into balls of about 30 g each. Flatten each ball between two sheets of parchment paper using a rolling pin or tortilla press until you obtain thin discs (about 2 mm thick).
2. Heat a nonstick skillet over medium-high heat. Cook each tortilla for about 1-2 minutes per side, until golden brown bubbles appear. They should be soft but cooked through. Transfer the tortillas to a plate and let them cool.
3. Once cooled, cut each tortilla into triangles (similar to pizza slices). Typically, one tortilla yields about 6 triangles.
4. Heat plenty of vegetable oil in a deep skillet or deep fryer to about 350-355°F (170-180°C). Fry the tortilla triangles in small batches for 2-3 minutes, until crispy and golden. Be sure not to overcrowd the pan. Transfer the nachos to paper towels and sprinkle with a pinch of salt while still warm.
5. In a small saucepan, combine the milk and cornstarch and heat over low heat. Add the grated cheddar cheese and stir constantly until the sauce is smooth and creamy.
6. Add the smoked paprika and, if desired, cayenne pepper for a spicy kick. Season with salt to taste.
7. Keep the queso dip warm until ready to serve.
8. Remove the seeds from the chili peppers (if you prefer a less spicy sauce) and chop them into coarse pieces.
9. In a blender, add the chilies, garlic, sugar, apple cider vinegar, salt, and pepper. Blend until smooth.
10. In a small saucepan, heat the oil and pour in the blended sauce. Cook over medium heat for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
11. Let cool slightly before serving.
12. Arrange the nachos on a large platter, accompanied by small bowls of queso dip and hot salsa. For an extra kick, you can add guacamole, sour cream, or toppings like sliced jalapeños and fresh cilantro. Serve the nachos hot and crispy for an authentic and flavorful experience!
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Creation date Sep 16, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.