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Chorizo Nachos

How To Make Nachos


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Tempted by the thought of some loaded Nachos? Not sure how to go about it? We hear you! Our blog on How To Make Nachos brings you everything you need to know about arguably the most famous of all Tex-Mex dishes.  We’ll tell you exactly what they are, the history of them, how to make them and what to serve them with. Have fun in the kitchen, and be sure to show us your creations in the comments section below! Don’t forget to tag us #granluchito

What are Nachos?

Chorizo Nachos

Nachos are a dish consisting of heated lightly salted tortilla chips covered in melted cheese and a huge variety of toppings. They are often served as a snack or starter, but can also be one big complete meal! They are a classic Tex-Mex dish, meaning that they derive from the culinary creations of the Tejano people of Texas. The flavours and style of dishes such as Nachos, Fajitas and Burritos have been a feature of Texan culture since the late 1800s.

Here are some typical toppings used for nachos:

Additional Nacho Toppings

History of Nachos

Piedras Negras

Nachos originated in a city called Piedras Negras, Coahuila, just over the border from Eagle Pass, Texas. They were invented by a (now-legendary) maître d’ named Ignacio “Nacho” Anaya García at the Victory Club in 1940. He whipped up his first batch for a group of hungry U.S. military wives (regular customers), after they asked if Nacho could bring the four of them a different snack than usual. He named them after his nickname, and the rest is history. They have become a Mexican, and international, staple.

How To Make Nachos

 

Here is a basic Nacho recipe:

  1. Preheat oven to 180C.
  2. Prepare your chosen meat (if using), cook and put to one side.
  3. Scatter a layer of Lightly Salted Tortilla Chips into an ovenproof bowl and top with a sprinkling of grated cheese.
  4. Top with another layer and cover with remaining cheese then bake in the oven until nicely melted.
  5. Prepare guacamole by removing the flesh from 2 ripe avocados and mashing together with the juice of 1 lime and a handful of roughly chopped coriander.
  6. Layer the meat and dollop the guacamole onto the cheesy tortillas along with spoonfuls of Gran Luchito Chipotle Salsa and sour cream.

Please see here for our Nacho Recipes.

Nacho Top Tips

Vegan Nachos prep adding layers of nachos

Top Tip

Layer the nachos. You don’t want a scrummy coated top layer, and then dry plain chips underneath. We recommend dividing your nachos into 6 categories:

  • Protein (steak, chicken , halloumi, beans, lentils)
  • Something spicy (tomatillo salsa, chipotle salsa, jalapenos)
  • Something creamy to cool down the heat (creme fraiche, sour cream, greek yoghurt or labneh)
  • Cheese (play around with different types, feta, cheddar, brie, burrata or even blue)
  • A fresh element (coriander, chopped tomatoes, finely sliced onion, lime juice, guacamole)

More Tips

  • Go completely over the top with the cheese. You need more than you think! Let’s face it, chips with a layer of cheese on them are better than the chips with one grated strand on them.
  • Plan ahead with your layers. Do you need to buy some cheese that would be perfect? Or do you need to cook up some meat that morning, or slow cook some the day before?
  • If you’re doing a big batch, cook it in layers. First oven cook a layer of chips covered with cheese, jalapeno’s, meat and veg for 10mins until the cheese has melted. Then repeat for the next layer. Add guacamole, salsa and sour cream to the top at the end just before serving, to prevent everything getting soggy.
  • If you have leftovers, seal and put them in the fridge overnight. The next day you can transfer them to a baking dish and pop in the pre-heated oven again for 10mins (including old toppings), and the results just work!
  • Lastly have fun assembling your nachos! After all, it is very exciting for everyone  devouring them..

For more info check out the following:

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