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 432 pieces, you will need:
- 0
750 g Maize flour (masa harina) - 1
30 g caster sugar - 2
45 g fine (or table) salt - 3
45 g chilli spices - 4
225 g butter - 5
450 g water - Total weight: 1,545 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: 750 g Maize flour (masa harina), 30 g caster sugar, 45 g fine (or table) salt, 45 g chilli spices and 225 g butter.
Stage 2 - 3 min.
Knead until the texture is "sandy".
Stage 3 - 1 min.
Add 450 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 |
| 4,520 Kcal or 18,924 Kj | 69 gr | 585 gr | 212 gr |
| 226 % | 27 % | 55 % | 32 % |
| 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: Stewed plums, Nonettes, How to use gelatin, French onion soup, Couscous, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Scrambled eggs with butter-fried bread and fresh spinach, French onion soup, Potatoes with prawns, French onion soup, Confit Victoria pineapple with honey and spices, ... All |
 | Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Panettone, Tomato and cream cheese terrine, Naan, Little lemon biscuits, Crackers, ... All |
Other recipes you may also like
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".320K4.2 1 hour 14 min. March 17th 2011
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.302K5 50 min. July 30th 2021
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...1.5M 714.6 2 hours 38 min. October 3rd 2019
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...359K3.5 12 min. March 21th 2017
Tartiflette
A personal version of a classic recipe from Savoy.515K 14.6 1 hour 27 min. September 16th 2019
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-10-03)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.