Easy recipe of Mexican nachos

Nachos have become particularly famous in the United States and around the world, in mixtures with ingredients such as chili con carne, bacon or guacamole.

But the original recipe of Mexican nachos, invented in the state of Coahuila, is simpler. Apparently it was created in a moment of trouble, by an Ignatius, of course.

In fact, it is called "nachos" to a certain type of preparation with cheese. The pieces or fried tortilla chips or toast that are used as a base, are actually called "totopos" in Mexico. These can be made with corn tortilla cut into triangles that are fried, and are commonly prepared when tortillas start to get a little hard.

How to make Mexican nachos

Well, you know you need totopos or nachos. Also good is a good grated cheese, preferably cheddar. Then there are the beans and hot pepper, in this case jalapeño.

Jalapeños are green chiles of light spicy. For those who do not love spicy, or if they do not get chilies, they can be replaced with a couple of small green peppers.

You can also make them with minced meat (like those in the photo), this is optional. I teach you with beans

Now, let's cook

Mexican Nachos recipe

Step by step preparation of a delicious dish of Mexican nachos, ideal to share among friends as an entrance or tapa.

 Type of recipe Tapas

 Type of Mexican cuisine

 Preparation time 10 minutes

 Cooking time 10 minutes

 Total time 20 minutes

 Servings 4

 Author Lola Alfonzo

Ingredients

• 200 grams of tortilla chips or nachos
• 1 onion madiana
• 200 grams of manchego cheese or grated cheddar
• 2 red tomatoes or tomatoes
• 1/2 bunch of fresh cilantro the idea is to chop the equivalent of 1/3 cups.
• 1 clove of garlic
• 1 green lemon
• 4 jalapeño peppers
• Black pepper
• Salt
• 2 cups of cooked black beans optional.
• Preferred oil with a neutral taste, such as canola or sunflower.

Preparation

1. Preheat the oven to 200 degrees.
2. Wash the cilantro, the tomatoes, the chilies (if they are not from a can) and the lemon.
3. Cut the cilantro into small pieces until you fill a third of a cup.
4. Cut the tomato into cubes. Remove the seeds and the watery part of the center.
5. Peel the onion and garlic and cut into very small pieces. Better yet if you can crush the garlic.
6. Cut the chiles into strips and the lemon in half.
7. Arrange a couple of tablespoons of the oil in a pan, and make a fried with onion and garlic. Cook a few minutes, until the onion begins to look a bit transparent.
8. Arrange the chips or nachos in a large baking dish, so that the entire surface is covered and as little overlap as possible.
9. Arrange on the nachos a uniform layer of all the grated cheese.
10. Place the onion mixture, the chopped tomatoes and jalapeños over the cheese. Sprinkle with salt and pepper. Include beans in this layer, if applicable.
11. Bake for 7 minutes or until the cheese melts.
12. After removing from the oven, sprinkle with chopped cilantro and lemon juice.
13. Serve immediately.

Tips for making perfect Mexican nachos

• Pay special attention that there are no liquids in the ingredients that are put into the oven with tortilla chips or nachos, so that the latter do not become watery.
• You can swap the order of the cheese layer and the vegetable layer before putting the ingredients in the oven. It all depends on how you visually prefer your dish. Nothing else, do not forget the previous recommendation about liquids.