Last week I decided to branch away from the old mixing bowl and cupcake tin to make some homemade nachos which, are something I've never made before but, they are now something I will be making time and time again. I love nachos and they are actually one of my favourite foods so I thought I would try making them from scratch and they are honestly completely delicious! Crispy tortilla chips smothered in melted cheese, refreshing salsa, cool sour cream and tangy guacamole. They are perfect! Not so good for the old waistline but, the best food never is. The diet starts tomorrow I promise... unless there's another giant bowl of homemade nachos on offer again! There are lots of components to the dish but, none of them actually take very long to make so if you do have the time and you are a big nacho fan, give these nachos a go and I really hope you enjoy them!
Recipe
Serves 3-4
For the Salsa-
6 medium tomatoes, peeled and finely chopped
1/2 medium red onion, very finely chopped
1 small garlic clove, crushed
Small splash of white wine vinegar
Squeeze of lime juice
Handful of fresh coriander, roughly chopped
Salt and pepper to taste
For the Guacamole-
1/2 large ripe tomato
2 small avocados, very ripe but not bruised
juice 1/2 large lime
small handful coriander, roughly chopped
1/2 red onion, finely chopped
1/2 red chilli, deseeded and finely chopped
For the Sour Cream and Chive Dip-
5 tbsp. sour cream
4 tbsp. chopped chives
2 tsp. lemon juice
Pinch of salt
For the Tortilla Chips-
4 Flour tortillas
Vegetable oil
A hefty noggin of cheese
Method
1.First, prepare the salsa. Combine all of the ingredients in a bowl, stir. Refrigerate until ready to use. To peel the tomatoes; make slits all over the tomatoes, place in a bowl and cover with boiled water. Leave for 2-3 mins and then peel.
2. Next, prepare the guacamole. Use a large knife to pulverize the tomato on a chopping board, then tip into a bowl. Halve and stone the avocados (saving the stones) and use a spoon to scoop out the flesh and add to the bowl with the tomato. Tip all of the other ingredients into the bowl, then season with salt and pepper. Use a whisk or potato masher to roughly mash everything together. Sit the stones in the guacamole to stop it going brown, cover with cling film and chill until needed.
3. To make the sour cream and chive dip; mix all of the ingredients together in a bowl and refrigerate.
4. Next, prepare the tortilla chips. Take the 4 tortilla wraps and use scissors to cut each into 3 strips of equal thickness, then snip into triangles and other fairly large shapes ready for frying. Heat your deep fat fryer to 190°C or heat oil in a large pan. When heated to the correct temperature, start to add 4-6 tortilla chips to the deep fat fryer at a time and turn until bronze and crispy. If using a pan to cook, test the oil with a small piece of tortilla wrap to see when the oil is hot enough for frying. Use a slotted spoon to remove the tortilla chips from the oil and place on to a kitchen towel on a plate to drain off some of the oil. You can sprinkle and season with salt if you like but, it isn't essential.
5. Finally, when all of the tortilla chips are cooked, take a large dish or casserole bowl and place a layer of tortilla chips into the bottom, scatter with grated cheese and melt under the grill. Place another layer of tortilla chips on top, scatter with cheese and some tomato salsa and melt the cheese under the grill again. Place a final tortilla chip layer on top and scatter with salsa and cheese, melt the cheese under the grill one last time and spoon a large scoop of sour cream, salsa and guacamole onto the top of the nacho stack.
Then most importantly...Tuck in! Devour! Indulge! And don't you dare leave a single crumb!
1.First, prepare the salsa. Combine all of the ingredients in a bowl, stir. Refrigerate until ready to use. To peel the tomatoes; make slits all over the tomatoes, place in a bowl and cover with boiled water. Leave for 2-3 mins and then peel.
2. Next, prepare the guacamole. Use a large knife to pulverize the tomato on a chopping board, then tip into a bowl. Halve and stone the avocados (saving the stones) and use a spoon to scoop out the flesh and add to the bowl with the tomato. Tip all of the other ingredients into the bowl, then season with salt and pepper. Use a whisk or potato masher to roughly mash everything together. Sit the stones in the guacamole to stop it going brown, cover with cling film and chill until needed.
3. To make the sour cream and chive dip; mix all of the ingredients together in a bowl and refrigerate.
4. Next, prepare the tortilla chips. Take the 4 tortilla wraps and use scissors to cut each into 3 strips of equal thickness, then snip into triangles and other fairly large shapes ready for frying. Heat your deep fat fryer to 190°C or heat oil in a large pan. When heated to the correct temperature, start to add 4-6 tortilla chips to the deep fat fryer at a time and turn until bronze and crispy. If using a pan to cook, test the oil with a small piece of tortilla wrap to see when the oil is hot enough for frying. Use a slotted spoon to remove the tortilla chips from the oil and place on to a kitchen towel on a plate to drain off some of the oil. You can sprinkle and season with salt if you like but, it isn't essential.
5. Finally, when all of the tortilla chips are cooked, take a large dish or casserole bowl and place a layer of tortilla chips into the bottom, scatter with grated cheese and melt under the grill. Place another layer of tortilla chips on top, scatter with cheese and some tomato salsa and melt the cheese under the grill again. Place a final tortilla chip layer on top and scatter with salsa and cheese, melt the cheese under the grill one last time and spoon a large scoop of sour cream, salsa and guacamole onto the top of the nacho stack.
Then most importantly...Tuck in! Devour! Indulge! And don't you dare leave a single crumb!
Enjoy the rest of your week everyone!
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