Tuesday, May 24, 2011

Texas-style Nachos


Nachos here in Europe, or actually anywhere else than Texas, is a pile of chips covered with all kinds of toppings. It's a mess. A nice tasting mess, but it's still a mess.  In Texas Nachos is an elegant and sophisticated dish.  Each tortilla chip is individually topped and toasted with just enough toppings to keep it crisp and so that you can enjoy the beautiful flavor the corn tortilla chip as well.

So, it's time to make Texas-style Nachos!  Easiest would be to use ready made nachos, but they don't taste that good and making your own isn't really that hard. Sure it takes some time, but it is well worth the effort.

Mix up a cup or two of Masa Harina with water and a teaspoon of salt to make a few tortillas.




I adore my little press. You can roll your tortillas without a press as well, but the press makes it so much quicker and easier.




I cooked the tortillas on my gas Weber.



I cut the tortillas in to quarters and fried them in a little bit of oil to make them crisp.




Done, absolutely great tasting fresh and crispy home made nachos. Time to add some toppings.




Key is not to go mad with the toppings. A little bit of your favorite cheddar and a slice of jalapeƱo is just about right. I spread a little bit of black refried beans on some of the chips as well.



Toast them in the oven until the cheese melts.



I used both fresh and tinned jalapeƱos just to see which works better. Well, they both tasted just great.



It's quite obvious, these were the best nachos I ever tasted. Crispy and soft same time, amazing! I ate them with home made Pico de Gallo, hot sauce and sour cream as dips.


I'll be doing this again for sure. What a fantastic Tex-Mex starter! Can't wait to make them with some Chili con Carne or Fajita meat!

Sterno

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