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Nachos

Ingredients:


  • 100 g wheat flour
  • 100 g plain flour or strong white bread flour
  • 120 g corn flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 200 ml hot water
  • 2 tablespoon corn oil


Mix all the dry ingredients then add the water and finally the corn oil as well. You will get a more delicious corny taste by doing so.


Let rest covered then divide into 10 pieces, form balls of it and cover so they will not dry out. While the dough is resting, you can prepare the dip, for example a cheese or a salsa dip.


Heat up a thick-bottom pan and in the meantime start rolling out the balls on a board covered with corn flour. Cut the dough into 16 triangles then bake them dry. When they begin to blister, turn them around. Do not worry if they turn a little brown, but be careful because they can easily get burned. While the first portion is in the oven, you can start rolling out the next one and so on. Wipe off the pan after each portion to prevent flour from burning.


Preparation of salsa dip:


Cut 2 large tomatoes into small cubes, add 200 ml tomato purée, 3 tablespoon ketchup, 1 chopped onion, the juice of 1 lime or lemon, 1 tablespoon honey and 1-1 teaspoon of thyme, cilantro greens, salt, pepper, chili or cayenne pepper after your taste. If you do not find the taste strong enough, you can still improve it by adding some lemon juice and honey to the mixture.