Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, mexican nachos. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
"Nachos" are originally from the city of Piedras Negras, in the State of Coahuila, across the US border from Eagle Pass, Texas, but became more popular in the American side. The biggest claim to fame for the border city of Piedras Negras, in Coahuila, Mexico, is that it was the birthplace of nachos, one of America's most popular snacks. Yet that fact is not widely. Nachos have been canonized in Mexican, Tex-Mex and American cuisine.
Mexican Nachos is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Mexican Nachos is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have mexican nachos using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Mexican Nachos:
- Make ready 1 1/2 cups Maize Flour
- Take 1/2 cup All Purpose Flour or Maida
- Get 1 tsp Red Chilli powder
- Get 1 tsp Ginger garlic paste
- Make ready 1 tsp Cumin powder roasted
- Prepare 1 pinch Turmeric powder
- Take 1 tsp Salt or to taste
- Take 1/2 tsp Carom Seeds or Ajwain
- Make ready 2 tbsp Oil
- Take Water as required
- Prepare Oil as required for frying
Tortilla chips topped a creamy monterey jack cheese sauce, toasted corn, crumbled cotija, chili powder and cilantro. Photography Credit: Elise Bauer There's a reason Mexican street corn, a.k.a. "elote", is so popular these days. In a large ovenproof skillet over high heat, heat oil. Add corn and season with salt and pepper.
Instructions to make Mexican Nachos:
- Take a wide bowl and add all the ingredients to it. Using water as required, knead a smooth dough.
- Quantity of water depends upon the quality of the flours used. You might need more or less accordingly. Allow the dough to rest for 15 minutes.
- Divide the dough into 7 to 8 equal sized balls. Roll each using a plastic sheet or a butterpaper if unable to do it on the board. Cut into big triangles.
- Prick them all over with a fork so that they doesn't puff up. Deep fry few at a time in batches of three to four or as required. These get fried very quickly, so keep an eye on them and keep turning them for even cooking.
- Keep the triangles a little big for the toppings to be used. Serve these crunchy homemade Nachos with Salsa.
In a large ovenproof skillet over high heat, heat oil. Add corn and season with salt and pepper. Ignacio "Nacho" Anaya created the binge-worthy dish for a group of U. Army wives in the border town of Piedras Negras, Mexico, just across the border from Eagle Pass, Texas. The women loved it and Nacho's especiales turned into the nachos we all know and love.
So that is going to wrap this up for this special food mexican nachos recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
