1,528 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Nachos

Name: Nachos
Prep time: 41 min
Cook time: 25 min
Total time: 1 h 6 min
Yield: 144 pieces
Cuisine: French
Ingredients: 250 g Maize flour (masa harina); 10 g caster sugar; 15 g fine (or table) salt; 15 g chilli spices; 75 g butter; 150 g water

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.

58 K 5/5 (1 reviews)

1 hour 6 min. difficulté

Easy

2.20 €

144 pieces

6 Ingredients

Last modified on: November 4^th 2020

For 144 pieces, you will need:

1 250 g Maize flour (masa harina)
2 10 g caster sugar
3 15 g fine (or table) salt
4 15 g chilli spices
5 75 g butter
6 150 g water
Total weight: 515 grams

Times for this recipe

Preparation: 25 min.

Resting: 20 min.

Cooking: 25 min.

All in all: 1 hour 6 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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.

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.

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.

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

Mark out as in stage 10..

Prepare all the dough like this.

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.

Keeping: A few days in an air-tight jar or tin.

Source: Based on a recipe from Frédéric Pierrain teacher at INBP (French national bakery institute).)

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	20 RDI=9 %	200 RDI=20 %	70 RDI=10 %	1,510 RDI=80 %	6,310 RDI: 80 %
Per 100 g	4 RDI=2 %	40 RDI=4 %	10 RDI=2 %	290 RDI=20 %	1,230 RDI: 20 %
Per piece	0	1 RDI=0 %	0	10 RDI=1 %	40 RDI: 1 %

Possible allergens in this recipe: milk

How much will it cost?

For 144 pieces : 2.20 €
Per piece : 0.05 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

Frozen nougat

Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance.

November 17^th 2024295 K4.5 1 hour 25 min.

Meringues

A very simple recipe but which always impresses.

June 10^th 2019408 K4.5 4 hours 20 min.

Blackcurrant liqueur

The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc.

August 3^rd 2013877 K 44.7 55 min.

Potted meat (rillettes)

Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version.

October 3^rd 2019460 K 24.5 6 hours 50 min.

Pear sorbet

For a great pear sorbet, choose your fruit carefully: they should be perfectly ripe and full of flavour. You will get good results with williams, but any other variety of your choice will work.

February 21^th 2011345 K4 55 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.