Best Nacho Recipe
Nachos aren’t just a bag of Doritos dipped into a tub of slimy avo you bought at the supermarket. Here’s how to upgrade that tired packet of chips – by using our Best Nacho Recipe!
Bag the Bagged Chips
By making your own tortilla chips, you infuse your nachos with authentic flavour and avoid the salt overload of most bagged chips. Lightly brush 16 soft tortillas on both sides with olive oil; cut each one in half and each half into thirds. Place your tortilla triangles on a pair of foil-lined baking trays and bake at 180°C until they’re golden and crispy, about 20 minutes.
Add Smoky Heat
Roasted tomatoes bring depth to salsa. On a rimmed baking tray, toss 500g halved plum tomatoes with a bit of olive oil. Roast at 200°C until browned and tender, about 40 minutes, adding 4 garlic cloves to the tray halfway through. Transfer it all to a blender with 2 to 4 chillies (use pickled chillies for a milder kick) and purée until smooth.
Bring on the Meat
You want spicy chorizo meatiness. In a saucepan, heat 1 tbsp oil on medium high; add 250g fresh chorizo and cook until crispy, about 6 minutes. Drain the fat and add 1 cup chopped onion; cook until golden, about 10 minutes. Add the tomato purée and 2 tsp oregano; cook until the flavours meld, 15 minutes or so. Add 1 cup chicken stock; simmer until thick, 20 to 30 minutes.
Assemble the Feast
You can make the tomato-chorizo salsa a day ahead of time – just warm it up before serving and taste it for seasoning. Transfer the tortilla chips to a deep platter. Ladle the chorizo-tomato salsa over the chips in layers and pile on your choice of toppings; try sliced pickled jalapeños, chopped fresh coriander, crumbled feta cheese and freshly made guacamole (see below).
Guac ‘n Roll!
Alan Stupak is an executive chef and co-owner of two successful Mexican restaurants and with his recipe, you’ll never go back to shop-bought sludge. Halve and pit 3 ripe Hass avocados. Using a spoon, scoop the flesh into a bowl; mash gently. Add the juice of a lime, ¼ cup minced white onion (rinsed under cold water), 1 seeded and minced jalapeño and a handful of chopped coriander. Season with Maldon salt and gently combine.