Nachos is a cornmeal chips and traditional Mexican dish that dates back to the time of the Aztecs. The recipes for their preparation are passed down from generation to generation, and in 2010 the famous dish of Mexican cuisine was included in the international list of UNESCO. Nachos can be served with a variety of sauces, the most popular of which is cheese.
Chips "nachos" - a traditional dish in Mexico, which is made from a thin corn tortilla. They are different from the potato chips we are used to: they are harder in structure.
Nachos is served with hot sauces, making it a delicious snack. Corn chips are added to salads, served with meat, and some are even stuffed and used as an aperitif at banquets and celebrations.
Traditionally, nachos is served in Mexico with three popular sauces: cheese, salsa and guacamole. But there are other recipes that make nachos a delicious snack.
All recipes for homemade sauces are very easy to prepare and will take less than 10 minutes. They will perfectly complement not only nachos, but also other traditional Mexican cakes: enchilada, quesadilla, burrito, chimichanga.
Jalapeno cheese sauce
One important recommendation is to wash your hands well with cold water after cutting hot jalapenos (or chili peppers) and do not touch your face for two to three hours. The natural substances in the pepper are very caustic and, if accidentally touched the mucous membranes, can cause irritation.
It will take 10 minutes to prepare the sauce.
For 4-6 servings you will need:
- 2 tbsp butter;
- 2 tbsp wheat flour;
- 1 glass of low-fat milk
- 2 tbsp cream cheese;
- 1.5 cups grated cheddar cheese
- 100 g crushed jalapenos or chili peppers;
- salt to taste.
Step by step:
Step 1. Cut the jalapeno pepper lengthwise, remove the seeds, chop the pulp with a knife. If jalapenos are not available, use fresh chili peppers.
Step 2. Heat a skillet over medium heat. Add butter, flour. Fry it for 2 minutes until golden brown. Pour in low-fat milk, stirring with a whisk, bring to a boil, cook for 3-4 minutes.
Step 3. Remove from heat, add cream cheese and grated cheddar cheese, stir until cheese is melted. Add chopped jalapenos or chili. Salt.
Serve with nachos, or sprinkle the nachos into a deep bowl and top with the sauce.
Spicy cheese sauce for nachos
For 4 servings you will need:
- 1 tbsp butter;
- 1 tbsp wheat flour;
- ¾ glasses of cold milk;
- ¼ a glass of chicken broth;
- 1 tsp hot sriracha sauce (or chili sauce);
- ½ tsp salt;
- ½ tsp dried chili peppers;
- 1 glass of any grated cheese of your choice.
Cooking instructions:
Step 1. Heat a skillet over medium heat. Add butter when melted - add flour and stir well with a spatula.
Step 2. Pour in cold milk very slowly, stirring constantly and breaking bubbles and lumps.
Step 3. Pour in the chicken broth. Add spices. Bring to a boil, stirring occasionally. Reduce heat and add grated cheese. Stir until the cheese is melted, about a minute.
Fill the saucepan with the prepared sauce and place the nachos on a plate.
Mexican tomato salsa sauce
Making a traditional Mexican tomato sauce is easy - mix chopped tomatoes, onions, herbs and spices and the sauce is ready.
For 2 servings you will need:
- 2 medium tomatoes, finely chopped;
- ¼ cup chopped coriander leaves or ½ tsp. dried;
- ¼ cups of finely chopped onions;
- 1 green jalapeno or chili pepper
- 1 clove of garlic;
- ¼ tsp ground cumin or spice cumin;
- 1 tbsp freshly squeezed lemon juice;
- a pinch of sugar;
- salt to taste.
Step-by-step instruction:
Step 1. Cut the tomatoes in half, spoon out the pulp. If you want to get a thick salsa, then remove the seeds, and squeeze the pulp through cheesecloth to glass excess liquid.
Step 2. Chop the coriander onion and leaves.
Step 3. Cut the jalapeno (or chili) pepper, remove the seeds, cut the pulp into 4 pieces. Pass the garlic through a garlic press.
Step 4. Place the chopped onion, garlic, and jalapeno pepper in a container of a blender or food processor. Chop finely.
Step 5. Add tomato pulp and coriander. Grind a little.
Step 6. Add ground cumin or cumin, a pinch of sugar and salt. Drizzle with lemon juice. Grind again for 10 seconds.
The finished salsa should not turn out to be a puree-like consistency; pieces of tomato pulp should be present in the sauce.
The sauce should be cooled in the refrigerator for half an hour before serving.
Canned tomatoes can be used instead of fresh tomatoes.
Greek yogurt nachos sauce
Cooking time - 5 minutes.
For 8-10 servings you will need:
- 2 cups Greek yogurt or sour cream
- ½ cup salsa sauce;
- 1 tsp dried dill;
- ½ tsp dried chili peppers;
- ½ tsp dried onions;
- ½ tsp salt;
- 1 tbsp fresh chopped parsley.
The recipe is very simple.
Combine all of the above ingredients in a small bowl. Instead of dried onions, you can take 1 small fresh onion, then all products should be chopped to a uniform consistency in a food processor or blender.
Store the prepared sauce in a closed container in the refrigerator for up to a week.
Guacamole - Avocado Nachos Sauce
This sauce comes from Mexican cuisine. The name comes from two words: "ahuacatl" - avocado and "molli" - sauce. It's perfect for more than just tortilla chips.
Guacamole sauce can be unusually varied with fruits, adding strawberries, peaches, pineapple, mango, pomegranate and even watermelon.
Serves 2-4 will take 10 minutes and the following foods:
- 2 avocados;
- ½ tsp salt;
- 1 tbsp freshly squeezed lemon juice;
- 2 tbsp chopped onions;
- 1-2 medium jalapenos or chili peppers
- 2 tbsp fresh coriander leaves or ½ tsp. coriander spices;
- ground black pepper to taste;
- ½ tomato optional.
Cooking instructions:
Step 1. Slice the avocado into pops. Remove the bone. Use a knife or spoon to select the pulp.
Step 2. Mash the avocado pulp with a fork until smooth.
Step 3. Add salt, lemon juice. Add chopped onion, fresh hot pepper, ground black pepper.
Step 4. Cover the sauce with cling film and refrigerate until serving.
If you want to add the tomato to the sauce, do it just before serving.
You can also make a quick version of guacamole: mix avocado pulp with salsa sauce.
Vegetarian nut sauce for nachos
This sauce does not contain cheese, a popular ingredient in nachos sauces.
You will need:
- ½ onion, chopped;
- 3 cloves of garlic, minced;
- 1 green jalapeno or chili pepper (pickled)
- 1.5 cups cashew nuts (or others)
- 2 cups vegetable broth;
- 100 g green chili;
- 1, 5 tbsp. potato starch (can be replaced with corn starch);
- ½ tsp spices of cumin or cumin;
- 1 tbsp ground chili;
- salt and spice paprika to taste.
Step-by-step instruction:
Step 1. Soak cashews in water overnight.
Step 2. Cut the jalapeno pepper in half, remove the seeds, chop.
Step 3. Heat some olive oil in a skillet over medium heat. Add chopped garlic, chopped onions, jalapenos (or a substitute), and season with a pinch of salt and bell pepper. Simmer for 5-7 minutes, until vegetables are tender.
Step 4. While vegetables are cooking, pour vegetable broth into a blender or food processor container, add nuts, potato starch, fresh chili, dried chili, cumin or cumin, salt. Add the stewed vegetables. Grind everything until smooth.
Spoon the nachos from the packaging onto a serving platter. Serve with the sauce.
