Restaurant Style Nachos

19 January, 2021 Experts0

The Urban Wolf talked to Your Life Your Planet about preserving food through fermenting and smoking. He specialises in Artisan-quality, smallgoods and locally-grown produce in Gippsland, Victoria.

Here he runs through a recipe that kids love and that is easy to make.

All the ingredients
The ingredients for restaurant style nachos

There are three stages to the preparation:

  1. Cooking the salsa sauce
  2. Mixing the topping
  3. Assembling the final nachos

The Salsa sauce

Vegetarians can simply skip the spicy chorizo sausage [in brackets]!

The ingredients

Ingredients prepared
The ingredients prepared and ready to make the nachos
  • A can of mixed beans (drained) – or prepare your own from dried beans
  • A can of tomato puree – or prepare your own red sauce
  • Half a cup of vegetable stock
  • Table spoon of tomato paste
  • 2 garlic cloves
  • 1 onion (red)
  • 1 capsicum (1/2 red, 1/2 green)
  • Spices: Pepper, coriander, cumin, paprika, cayenne pepper

The method

  1. Finely chop garlic
  2. Dice onion and capsicum (5mm cubes)
  3. Puree or pulp tomatoes
  4. (slice sausage 3mm thick)
  1. Heat medium saucepan, add oil
  2. (fry sausage until coloured – remove to plate)
Fry the sausage until coloured
Fry the sausage until coloured
  1. Slightly fry onion and garlic before adding tomato paste
Fry the onion and garlic before adding the tomato paste
Fry the onion and garlic before adding the tomato paste
  1. Fry for about 3 more minutes.
  2. Add spices and cook for 2 minutes to get the flavour.
Add the spices and fry for 2 minutes
Add the spices and fry for 2 minutes
  1. Add capsicum and tomato and half the stock, cook for 5 minutes
Add the capsicum and tomato
Add the capsicum and tomato and fry for 5 minutes before adding the beans
  1. Add the beans and the rest of the stock and cook until a consistency you like
  2. (you can thicken with a teaspoon of cornflour in a tablespoon of water)

The topping

This herbed, sour-cream topping is refreshing and tasty. It offsets the rich warm taste of the salsa and is the perfect complement to the nachos.

You can quickly put it together while the salsa is cooling.
(In fact, it is so easy you can do it while the nachos are grilling – next step.)

Ingredients

Sour cream, lemon and herbs
Sour cream, lemon and herbs
  • 3 tbs sour cream
  • ¼ tsp lemon juice
  • 2 tsp fresh chopped coriander (leave 1 tsp for garnish)
  • 1 tsp parsley fresh chopped
  • 1 pinch cumin ground
  • 1 pinch chilli powder
  • Salt & black pepper

Method

The creamy sauce

Mix everything together and return to fridge.

The final nachos

Now comes the fun part: assembling the final product.

The chips, cheese, salsa and creamy sauce, ready to assemble
The chips, cheese, salsa and creamy sauce, ready to assemble
Spread half the chips across two bowls and spoon on some salsa

Arrange ½ amount corn chips into two med size soup plates.

Spoon over each plate  ½ cup salsa.

Add a second layer of chips and salsa
Add a second layer of chips and salsa

Top with more corn chips and ¼ cup salsa.

Top again with the remaining chips and salsa.

Add cheese [and chorizo] and grill or bake until the cheese melts
Add cheese [and chorizo] and grill or bake until the cheese melts

Place on the fried chorizo slices and cheese, before heating in the oven until the cheese is starting to melt.

The final product - ready to serve
The final product – ready to serve

Now spoon the herbed, sour-cream topping over the nachos and garnish with the remaining chopped coriander.

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