Nachos
Serves: 6
Carter Wolf
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
56
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Sour Cream1 tbsp
Vegetable Oil3 tbsps
Extra-Virgin Olive Oil1 medium
Onion (chopped)4 cloves
Garlic (minced)1 tsp
Ground Coriander1 tsp
Ground CuminDirections:
1
Preheat the oven to 400 degrees F
2
Spread half the chips out in a large shallow casserole dish or on an ovenproof platter
3
Top with half the beans, in small spoonfuls, and scatter with half the chiles
4
Repeat with the remaining chips, beans, and chiles
5
Sprinkle the top of the nachos with the cheese
6
Bake until heated through and the cheese melts, about 3 to 5 minutes
7
Top the nachos with dollops of the sour cream and serve
8
Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches
9
Place a deep-frying thermometer in the pot
10
Heat the oil over medium heat to 360 degrees F
11
Meanwhile, stack the tortillas, and cut the pile into sixths to make chips
12
Raise the heat to high
13
Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes
14
Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain
15
(Return the oil to the proper temperature between batches
16
) Cool and season with salt
17
Serve
18
Preheat the oven to 350 degrees F
19
Brush both sides of the tortillas with the oil
20
Stack the tortillas and cut the pile into sixths to make chips
21
Spread the chips out in a single layer on two large baking sheets and season with salt
22
Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes
23
Serve
24
In a small bowl, mash two-thirds of the beans with a fork or potato masher
25
Reserve the whole beans separately
26
In a medium skillet, heat the oil over medium-high heat and add the onion
27
Cook until lightly browned, about 3 to 4 minutes
28
Add the garlic and cook, stirring for 1 to 2 minutes more
29
Add the spices and cook until fragrant, about 1 minute more
30
Add the mashed beans and half the broth and cook, stirring frequently until thickened, about 5 minutes
31
Add the whole beans and the remaining broth and simmer about 4 to 5 minutes more until thickened but not pasty
32
Season with the salt and pepper, and stir in the fresh coriander, if desired
33
Serve