Tex-mex cooking fan? Here is a recipe that you will love: the Nachos with Thermomix!
The nachos (or tortilla chips) are crisp and irresistible triangles in cornmeal, used to taste sauces such as guacamole and other Mexican delights.
Another way to eat them is to put them in a pan (already cooked), sprinkle them with cheese cut into sticks (I grate it with the grater with large holes) and some rings of fresh Mexican chili (if you are brave !!) and bake them just for melt the cheese. As a cheese, Emmental or similar is fine.
The secret to having them so good is to roll the dough as thin as possible. A friend of mine suggested me to do it between two sheets of baking paper, but I feel comfortable with the method described below in the preparation ;-)
They are perfect for an aperitif, with a beer or wine, but also as a snack or snack if you cook them in the oven (read how to make recommendations).
When I talk to the friends of the nachos they all get excited, but then none has ever prepared them at home? The recurring reason? The cornmeal suitable for this recipe is not easy to find ... Good news: it is on Amazon (I buy this at the super) !! From today, no more excuses: the Thermomix nachos are made at home ;-)
Ingredients
(for about 40 pieces)For the nachos
- 150 pre-cooked yellow corn meal
- 5 g salt
- 190 g water
- Black pepper to taste
To form and cook nachos
- all-purpose flour to taste
- Seed oil to taste
Post with Amazon affiliate link: for every purchase made through this link I receive a small commission. So you can help me to publish always new recipes ;-)
Let's cook
Weigh in a bowl placed on the lid of the Thermomix 150 g of pre-cooked yellow corn meal. Keep it aside.Put 5 g salt, 150 g water into the mixing bowl and heat 2 Min. 37C Speed 1.
Add the cornmeal from the hole in the lid with the blades moving at Speed 2.
Add 40 g water, a sprinkling of black pepper and mix 20 Sec. Speed 3.
Continue kneading 2 Min. Dough mode.
Transfer the dough to the pastry board, finish mixing well with your hands and divide it into 4 balls.
Roll out each ball into a sheet as thin as possible, helping yourself with all-purpose flour and trying to give a circular shape.
Cut the dough into a circle with a diameter of about 20 cm and then divide it into 12 segments.
Repeat the operation for the whole mixture.
Cook the triangles (nachos) in a non-stick pan with 3 or 4 spoons of seed oil. Remember that they must not fry by floating in oil, but only to toast.
Gradually put on paper towels.
Serve cold nachos to accompany guacamole or other Mexican sauces of your choice!
Tips
ATTENTION: the corn flour used (here yellow, but you can also use the white one) is different from that for polenta: you can find it in the supermarkets provided in the Mexican cooking department.You can double the doses of the recipe, keeping the same process and doubling only the minutes needed to heat the water (from 2 to 4).
You can bake the nachos in the oven for about 15 Min. at 200C, arranged on a slightly greased plate. If you can, brush them lightly with seed oil before putting them in the oven.
Translated from the Italian recipe
Copyright: Nachos Thermomix from Thermomix Recipes
Photocredit: Thermomix Recipes