Ah, nachos. The perfect party snack, comfort dinner, tv/movie night meal or whenever else you like to enjoy them. They're super delicious, customisable and not to mention pretty darn easy to make! Now before we get into the recipe I do need to get one thing straight: this is absolutely not an authentic Mexican recipe, it's a tex mex dish based off the nachos I've grown up eating in Norway. That doesn't mean they're not tasty though, and I think we can all appreciate a bit of tex mex every now and again! There are quite a few elements to the dish, so I'll first up list all the ingredients grouped into each element with the method of how to make each element underneath, then finally go into how to assemble at the bottom of the recipe
Ingredients: Serves 3-4 people 3-400g (a large bag) of nacho chips
Vegan sour cream
Fresh coriander
Chopped spring onions Jalapeños (in a jar with brine)
Garlicky tomato salsa:
125g cherry tomatoes
1/2 red cayenne pepper with seeds (or to taste, depending on how spicy you want it)
2 cloves garlic
0.25 (40g) yellow onion
2tsp lemon juice
1 packed tbsp fresh coriander
salt + pepper to taste
1tsp olive oil
Method:
Finely chop cherry tomatoes, cayenne, garlic, onion and coriander and add to a bowl. Add lemon juice, olive oil and salt+pepper to taste.
Avocado mash
2 Avocados (approx 275g)
2 cloves garlic
big pinch of salt
2tsp lemon juice
1tsp chili flakes
a bunch of fresh coriander
Method: Finely chop or crush the garlic, chop the coriander and add all ingredients to a bowl. Mash until fairly smooth.
Vegan mince
200g Vegan minced meat (use your favourite)
salt and pepper to taste
1/2 tsp cumin
1/2 tsp smoked paprika
1/2 tsp dried coriander
a few tbsp oil (depending on how much fat is in your mince) Method:
Add the mince to an oiled pan on medium heat. Add the spices and season with salt and pepper to taste. If you find it looks a bit dry you can also add a splash of water to bind it together. The amount of water/oil necessary will depend on the type of mince you use and how much water and oil is in it already. Cook until it's nicely browned and slightly crisped.
Cheese sauce
340ml unsweetened soy milk
2.5tbsp flour
3tbsp butter
100g shredded vegan cheese
2tbsp jalapeño brine
1/2tsp smoked paprika
salt to taste
Method: Add butter to a pot and melt. Add the flour and whisk to form a roux. Gradually over low heat add the soy milk while whisking to prevent any lumps from forming. Once it has started to simmer and has thickened add the jalapeño brine, paprika and cheese. Keep stirring until the cheese has completely melted. Finally, season with salt to taste.
Toasted corn
165g(drained) tinned yellow corn
1tsp butter
1 pinch of salt salt
Method:
Add butter to a pan and melt. Add the corn a salt and cook until toasted and golden.
In a large oven safe dish, layer nachos, vegan mince, cheese sauce and sweetcorn in thin layers, making sure to save enough cheese sauce for a generous pour on top. I used about 4 layers for the dish pictured but you do you! Bake in the oven at 200C for 25 minutes. Once removed, let it cool slightly before adding the salsa, spring onion, sour cream, avocado mash, jalapeños and coriander.
Enjoy!
Comments