Nachos


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.
10K 1 5
Grade this recipe:

Last modified on: November 4th 2020

Keywords for this recipe:NachosTortilla chipsTex-mexCornMaizeSpices
For 48 pieces, you will need:

Change these quantities to make: 48 pieces 72 pieces 144 pieces 288 pieces 432 pieces
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
21 min.20 min.25 min.1 hour 6 min.
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Step by step recipe


Stage 1 - 5 min.
Nachos : Photo of step #1
Put into a mixer bowl: 83 g Maize flour (masa harina), 3 g caster sugar, 5 g fine (or table) salt, 5 g chilli spices and 25 g butter.

Stage 2 - 3 min.
Nachos : Photo of step #2
Knead until the texture is "sandy".

Stage 3 - 1 min.
Nachos : Photo of step #3
Add 50 g water and continue kneading...

Stage 4 - 2 min.
Nachos : Photo of step #4
...until evenly mixed (this should only take 1 or 2 minutes).

Stage 5 - 20 min.
Nachos : Photo of step #5
Weigh out into 7 oz (200g) pieces. Roll into balls, cover with a plastic sheet and refrigerate for at least 20 minutes.

Stage 6
Nachos : Photo of step #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
Nachos : Photo of step #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
Nachos : Photo of step #8
Take off the top sheet.

Stage 9
Nachos : Photo of step #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
Nachos : Photo of step #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.
Nachos : Photo of step #11
Mark each square diagonally to create triangles.

Stage 12 - 25 min.
Nachos : Photo of step #12
Bake for 25 minutes.

Stage 13
Nachos : Photo of step #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
Nachos : Photo of step #14
Sit a ball of dough on the plastic sheet and press out into a rough square shape with your hand.

Stage 15
Nachos : Photo of step #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
Nachos : Photo of step #16
Lay the dough on a baking sheet and freeze for 20 minutes to make it easier to remove the plastic.

Stage 17
Nachos : Photo of step #17
Gently undo the plastic sheet and transfer the dough onto a sheet of cooking parchment.

Stage 18
Nachos : Photo of step #18
Mark out as in stage 10..

Prepare all the dough like this.

Stage 19
Nachos : Photo of step #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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
500 Kcal or 2,093 Kj8 gr64 gr23 gr
25 %3 %6 %4 %
Per 100 g
Energetic valueProteins CarbohydratesFats
292 Kcal or 1,223 Kj4 gr38 gr14 gr
15 %2 %4 %2 %
Per piece
Energetic valueProteins CarbohydratesFats
10 Kcal or 42 Kj< 1 gr1 gr< 1 gr
1 %<1 %<1 %<1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 48 pieces : 0.72 €
  • Per piece : 0.02 €

Change currency:

Note : These prices are only approximate.
Source
Based on a recipe from Frédéric Pierrain teacher at INBP (French national bakery institute).)
This recipe uses (among others)
Maize flour (masa harina) Maize flour (masa harina) : You can check-out other recipes which use it, like for example: Cornmeal baps for Anne, Galette Charentaise, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: "Buttonhole" quail eggs, Butter cream, Mixed seed grissini, French Family Cake, How to use gelatin, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Eggs en Cocotte à la Française, Celeriac and mushroom gratin, Toasted-flour biscuits, Rosemary steamed fish, Mushroom buckwheat pancakes, ... All
Fine (or table) saltFine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Little lemon biscuits, New leavened bread, Panettone, Comtoise stuffed tomatoes, Red mixed pickle, ... All
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