Nachos
- Difficulty: Easy
- Prep time: 20 minutes + 10 minutes of cooking
- Serves: 6 people Serves
- Cost: Low
- Note: The nachos are already spicy, we suggest combining them with classic guacamole, pico de gallo or for the more fearless, with a very spicy habanero sauce.
Ingredients
- 400 g corn
- 400-500 ml warm water
- 1 pinch of salt
- Sunflower oil
- Chili pepper to taste
- Paprika to taste
- Cumin to taste
PREPARATION
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Pass the corn with Faribon 600 or Faribon 600 P;
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In a bowl, add the cornflour thus obtained, a generous pinch of salt and gradually add the water;
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Add a lot of water until you get a dough that can be modelled with your hands like plasticine that does not crumble;
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Leave to rest for 20 minutes;
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Add cumin, paprika and chilli and mix the mixture;
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Take some dough and roll it out with a rolling pin between 2 baking papers. The dough must be very thin, about 2 mm;
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Once the dough has been rolled out, add a sprinkling of covering and roll out again; then cut circles of about 15 cm;
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Crosscut each circle and cut in half;
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Fry in plenty of oil, drain on kitchen paper and leave to rest.
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