Totopos or Nachos, as they are usually known throughout the world and especially in the United States, are originally from Mexico, and widely used to accompany many types of sauces and creams to spread. The most common is to enjoy them with cheese or guacamole sauces, and they are a wonderful garnish for many Mexican traditional dishes. Although many often buy the totopos already prepared, it is very easy to prepare them. You will see that once you try this recipe from crispy homemade nachos, you will not want to buy them again. In addition, you don have to worry because it is very fast to have them ready, so keep reading and discover how to do homemade Nachos in Recipesgratis.
| 🚻 6 Diners | 🕘 45m | 🍵 Central | 🤯 Low Disturbance |
| Ingredients to make homemade Nachos: |
| 150 grams of cornmeal (1¼ cups) 2 tablespoons of common wheat flour 80 milliliters of hot water 2 glasses of sunflower oil to fry 1 pinch of salt 1 pinch of pepper oliva |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make homemade Nachos:
1. Mix both flours in a container and remove until they are completely integrated, this prevents the flour from being cracked by forming the dough and it will be easier to handle it. Do not forget that corn does not contain gluten and, therefore, does not make the dough more leathery.
2. Add the salt and a little pepper; Stir so that they also integrate with the flour.
Trick: You can do without pepper or add some other spice if you prefer, although they will be ideal.
3. Pass the mixture to a wide bowl to be able to knead and add the oil. Remove to mix and then little by little, see the hot water pouring the dough. Thus, you will see if you need more or less liquid as you knead.
4. You will see that the dough will take off from the container and you can easily handle it. Form a ball and cover it with a clean cloth and take 20 minutes to the fridge. After this time, the dough will acquire more consistency to be able to cut it.
5. Take out of the fridge and put the dough on a baking paper to flatten it, help yourself with a roller. Try to make a very fine and rectangular plaque. For the nachos to remain perfect, cut the edges of the dough to make a more precise rectangle and with more straight lines. Cut the triangles in Zigzag with a knife.
Trick: You can flatten the dough than to do more nachos.
6. Pour the oil into a pan and, when hot, see small portions of totopos, move them with a fork. Let it cold for 2 minutes and put them on absorbent paper.
7. You can serve them with sauces or as an accompaniment of many dishes, homemade nachos are a perfect and versatile ingredient.
