All in Mexico with nachos and guacamole salsa, a typical Mexican snack to accompany sticks of melted cheese, very hot chilies and sauces. Nachos are corn flour tortillas cut into wedges and then fried. Corn has been the staple food since ancient times for the Aztec and Maya peoples.
Nachos are great served with Guacamole salsa, also a typical Mexican dish that dates back to the Aztec era, made with avocado, tomato, lime and jalapeño chili. If you like, you can also serve the nachos with aioli sauce, which is not Mexican but pairs very well.
In this recipe I simplify the process for making nachos, because I use precooked corn flour; don’t worry because the result was satisfactory.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 30 Minutes
- Portions: 2 servings
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 1 2/3 cups precooked corn flour (type for instant polenta)
- 7 fl oz water (warm (about 7/8 cup))
- 1 1/2 teaspoon fine salt
- to taste pepper
- to taste peanut oil (for frying)
- 2 avocados (ripe)
- 1 lime (juice, or lemon)
- 1 tomato (red)
- 4 shallots (or 1 medium onion)
- 1 fresh chili pepper (green or red, or chili powder)
- to taste salt, pepper, olive oil
Preparation
1 – Mix the corn flour with the water, the salt and the pepper. Form a homogeneous ball and let it rest for half an hour wrapped in plastic wrap.
2 – Take some dough, form a small ball and flatten it on the work surface. Create round flatbreads; as a size reference you can use an espresso saucer. At this point cut it into wedges.
3 – Fry the nacho wedges in hot oil. Turn them and remove them from the heat as soon as they are golden (ready in a few seconds).
1 – Scoop out the avocado flesh and put it in a bowl. Squeeze the lime juice over it and mash with a fork to make the avocado creamy.
2 – Add the finely chopped shallot, the tomato cut into small dice, and the thinly sliced chili pepper.
3 – Add salt and pepper and drizzle with olive oil. Mix the mixture well and serve the salsa.
