Nachos
Nachos (or tortilla chips) are small Tex-Mex snack triangles, often served with guacamole. Authentic nachos are made from tortillas, cut into triangles and fried, but here is a lighter, oven-baked version.
The recipe is very simple, though the cutting out is a bit of work, and I've given you 2 methods for this.
The recipe is very simple, though the cutting out is a bit of work, and I've given you 2 methods for this.
10K 1 5
Last modified on: November 4th 2020
Keywords for this recipe:NachosTortilla chipsTex-mexCornMaizeSpicesFor 144 pieces, you will need:
- 0
250 g Maize flour (masa harina) - 1
10 g caster sugar - 2
15 g fine (or table) salt - 3
15 g chilli spices - 4
75 g butter - 5
150 g water - Total weight: 515 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 21 min. | 20 min. | 25 min. | 1 hour 6 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
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.
Stage 2 - 3 min.
Knead until the texture is "sandy".
Stage 3 - 1 min.
Add 150 g water and continue kneading...
Stage 4 - 2 min.
...until evenly mixed (this should only take 1 or 2 minutes).
Stage 5 - 20 min.
Weigh out into 7 oz (200g) pieces. Roll into balls, cover with a plastic sheet and refrigerate for at least 20 minutes.
Stage 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.Stage 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.
Stage 8
Take off the top sheet.
Stage 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.
Keep the trimmings in the fridge to use up later.
Stage 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.
You don't need to cut right through the dough, as the nachos will cut up easily when cooked.
Stage 11 - 10 min.
Mark each square diagonally to create triangles.
Stage 12 - 25 min.
Bake for 25 minutes.
Stage 13
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.
Stage 14
Sit a ball of dough on the plastic sheet and press out into a rough square shape with your hand.
Stage 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.
Now use a rolling pin to roll the dough to the right size, which will give you a neat square.
Stage 16
Lay the dough on a baking sheet and freeze for 20 minutes to make it easier to remove the plastic.
Stage 17
Gently undo the plastic sheet and transfer the dough onto a sheet of cooking parchment.
Stage 18
Stage 19
Bake for 20 minutes. Take out of the oven and leave to cool before separating the nachos.
Remarks
If you'd prefer more solid nachos – easier if you want to scoop up stiffer dips – use half-and-half wheat and maize flour.
Why not try different spice combinations to vary the colour and flavour of your nachos?
If you'd like "slim" nachos, mark out rectangles 2.5 x 1.5 inches (6 x 4 cm), instead of 2.5 inch squares.
Why not try different spice combinations to vary the colour and flavour of your nachos?
If you'd like "slim" nachos, mark out rectangles 2.5 x 1.5 inches (6 x 4 cm), instead of 2.5 inch squares.
Keeping
A few days in an air-tight jar or tin.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,507 Kcal or 6,310 Kj | 23 gr | 195 gr | 71 gr |
| 75 % | 9 % | 18 % | 11 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 293 Kcal or 1,227 Kj | 4 gr | 38 gr | 14 gr |
| 15 % | 2 % | 4 % | 2 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 10 Kcal or 42 Kj | < 1 gr | 1 gr | < 1 gr |
| 1 % | <1 % | <1 % | <1 % |
How much will it cost?
Source
Based on a recipe from Frédéric Pierrain teacher at INBP (French national bakery institute).)
This recipe uses (among others)
 | Maize flour (masa harina) : You can check-out other recipes which use it, like for example: Cornmeal baps for Anne, Galette Charentaise, ... All |
 | Water: You can get more informations, or check-out other recipes which use it, for example: Puff or flaky pastry (pâte feuilletée), Cassoulet, Stewed plums, Nougat, Fresh fruit in sabayon, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Lime crémeux, Creamy artichokes, Tatin apple diplomat tart, Chilli chicken and spinach gratin, Caramelised apple pie, ... All |
 | Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Tomato and cream cheese terrine, Sweetcrust pastry (pâte sablée), Pesto crackers, Arlesian Biscuits, Coconut sweetcrust pastry, ... All |
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