Nachos
Lunch | Mexican
Who doesn't love a good nachos? This is my budget nachos recipe which is built around making everything from scratch.. except the corn chips.
Key steps
The queso is a simple homemade fresh cheese made from full cream milk and vinegar which we're going to make ourselves in this recipe. If you want to save time, you can just swap it out for queso fresco or fresh ricotta.
For the salsa, we'll char tomatoes and onion then blitz them with a single dried ancho chilli. And of course we have the spiced beef mince which uses paprika, cumin, coriander and oregano to add some great flavour. Each component is inexpensive and the queso is the only part that needs planning ahead, since it takes several hours to strain properly.
The charred tomato salsa takes about 12 minutes in a dry pan to build a deep char on the vegetables, giving it a smoky, concentrated flavour. The refried beans are mashed black beans cooked down with butter, onion, and garlic. If you don't like refried beans, you can leave it out and the nachos will still be incredible.
If you want a recipe that takes nachos to the next level, check out my birria nachos.
Ingredients
- QUESO (OAXACA-STYLE FRESH CHEESE)
- 2 litres full cream milk
- ½ cup (125ml) white vinegar
- 1 lemon, juiced
- Sea salt, to season
- CHARRED TOMATO SALSA
- 4 roma tomatoes
- 1 white onion
- 4 cloves garlic, unpeeled
- 1 ancho chilli
- Juice of 1 lime
- Sea salt
- REFRIED BEANS
- 2 tbsp butter
- 1 white onion, finely diced
- 3 garlic cloves, minced
- Sea salt and cracked black pepper
- 400g can black beans, rinsed and drained
- 125ml (½ cup) water
- SPICED BEEF
- 4 garlic cloves, minced
- 1 white onion, finely diced
- 2 tbsp neutral flavoured oil (peanut/ vegetable/ canola)
- 500g beef mince
- Sea salt and cracked white pepper, to season
- 1 tsp dried Mexican oregano
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp MSG
- TO SERVE
- 175g corn chips
- Fresh coriander
Directions
MAKE THE QUESO
- Heat the milk in a large saucepan over medium-low heat, until it just starts to steam (do not let it boil). Turn off the heat and stir in the vinegar and lemon juice. Leave it for 10 minutes, for the curds to split from the whey.
- Season with some salt and strain the mixture through a sieve lined with cheesecloth. Set aside to drain for 15 minutes, before transferring to the fridge to strain for several hours, ideally overnight.
MAKE THE CHARRED SALSA
- Halve the onion and tomatoes and place in a dry frying pan with the garlic over high heat. Allow them to char on all sides, about 10-12 minutes. Add the chilli in the last minute so that it just softens.
- Transfer the chilli, onion and tomatoes to a small food processor. Peel the garlic and add with the lime juice and some salt. Process until smooth, then set aside.
MAKE THE REFRIED BEANS
- Finely dice the white onion and garlic cloves. Add the butter to a large frying pan and place over a medium heat.
- When the butter has melted add the onion and garlic and season with some salt and pepper. Cook for 2 minutes, until softened.
- Add the beans and water and stir to combine. Cook for 10 minutes, until well softened.
- Transfer to a bowl and mash the beans with a potato masher or in a small food processor, leaving them with a little texture still.
COOK THE BEEF
- Finely dice the garlic and onion.
- Heat the oil in a large frying pan over high heat. Add the mince, season with some salt and leave it to cook without moving it, for 10 minutes, until it forms a crust. Begin breaking the mince up with the back of a wooden spoon.
- Reduce the heat to medium high and add the garlic and onion. Cook for a further 2-3 minutes, until the beef is completely browned.
- Add the oregano, cumin, coriander, paprika and MSG. Cook for 2 minutes, to toast the spices. Season well with salt and white pepper, then remove from the heat.
ASSEMBLE
- Preheat the oven grill (broiler) to high. Layer the chips on an oven proof tray in an even layer. Break up the fresh queso into smaller chunks and sprinkle over the chips. Place under the grill for 1-2 minutes, until warmed through.
- Dollop the refried beans over the top, followed by the beef, then the charred salsa. Garnish with coriander leaves and serve.
Recipe notes
Fresh queso:
The homemade queso is made by heating full cream milk and adding acid (vinegar and lemon juice) to split the curds from the whey, which are then strained through cheesecloth. It needs a minimum of 15 minutes draining on the counter but ideally several hours or overnight in the fridge to become firm enough to crumble. Plan ahead: make it the day before and refrigerate until needed. If you need a shortcut, crumbled fresh ricotta or queso fresco work in its place.
Ancho chilli:
A dried poblano pepper. It’s mild (more flavour than heat) and gives the salsa a fruity, slightly sweet depth. Available at supermarkets in the spice or dried chilli section and at specialty grocers. If you can’t find it, a teaspoon of smoked paprika blended into the salsa gives a similar smokiness, though without the same body.
MSG:
Monosodium glutamate. It amplifies the savoury quality of the beef mince without adding any specific flavour of its own. Sold at Asian grocers and increasingly at supermarkets. It’s optional here and the beef will still be well-seasoned without it, but it makes a noticeable difference to the depth of the mince.