|Preparation||Resting||Cooking||Start to finish|
|21 min.||20 min.||25 min.||1 hour 6 min.|
|1||Put into a mixer bowl: 250 g Maize flour (masa harina), 10 g caster sugar, 15 g fine (or table) salt, 15 g chilli spices and 75 g butter.|
|2||Knead until the texture is "sandy".|
|3||Add 150 g water and continue kneading...|
|4||...until evenly mixed (this should only take 1 or 2 minutes).|
|5||Weigh out into 7 oz (200g) pieces. Roll into balls, cover with a plastic sheet and refrigerate for at least 20 minutes.|
|6||Preheat the oven to 360°F (180°C).|
Cut out the nachos (classic method)After refrigerating, place a ball of dough on a sheet of cooking parchment and shape it into a square.
|7||Lay another sheet of cooking parchment on top, then roll out with a rolling pin to just under 1/8 inch (about 2mm) thick.|
|8||Take off the top sheet.|
|9||Cut off the edges to leave a square about 10 x 10 inches (24 x 24 cm). |
Keep the trimmings in the fridge to use up later.
|10||Use a large knife to mark out the square into 2.5 inch (6 cm) squares.|
You don't need to cut right through the dough, as the nachos will cut up easily when cooked.
|11||Mark each square diagonally to create triangles.|
|12||Bake for 25 minutes.|
Cut out the nachos (method without trimmings)
Cut out a 10-inch (24 cm) square of coloured paper (newspaper here). Put this on your worktop and lay a plastic sheet over it.
|14||Sit a ball of dough on the plastic sheet and press out into a rough square shape with your hand.|
|15||Fold in the plastic sheet over the dough to the size of the paper square underneath, which will act as your template.|
Now use a rolling pin to roll the dough to the right size, which will give you a neat square.
|16||Lay the dough on a baking sheet and freeze for 20 minutes to make it easier to remove the plastic.|
|17||Gently undo the plastic sheet and transfer the dough onto a sheet of cooking parchment.|
|18||Mark out as in stage 10..|
Prepare all the dough like this.
|19||Bake for 20 minutes. Take out of the oven and leave to cool before separating the nachos.|