00:00The first time that I tried nachos,
00:01it was here in America.
00:03I'm from Central Mexico.
00:05We don't really eat nachos,
00:06but when I first try it, I fall in love with nachos.
00:09I feel like this dish is a little bit more Tex-Mex
00:13than Mexican, but you know, it's both, so relax.
00:16When we talk about nachos,
00:18they should be crispy and full of flavors.
00:21Every single nacho should have the same amount of cheese,
00:24beans, pico de gallo, salsas, queso, crema.
00:28Build it right, and you know, you'll be happy.
00:34So the nachos that I'm making today don't have any meat,
00:37but the beans, it's gonna take place of that protein.
00:41I'm making smashed beans with some onions, garlic,
00:45serrano, epazote, and a little bit of cilantro.
00:48We're gonna start with some neutral oil.
00:50A little bit of cebolla.
00:53I'm gonna add a little bit of salt.
00:54What salt is gonna do to the onions, they're gonna sweat.
00:58It's gonna help to speed the process of cooking.
01:03And it's gonna add flavor.
01:04I'm gonna add garlic, which I love.
01:06Remember, grandma says to eat a lot of garlic.
01:09I love beans.
01:10They're meaty, they are creamy, they're soft,
01:13they are savory, they're delicious.
01:15If you wanna eat meat, you know,
01:17I highly suggest to put some chorizo,
01:19carne asada, or cecina.
01:21Cecina is a salty beef.
01:23I'm gonna blitz the epazote a little bit in the serrano,
01:25just to get the aromas out of the air.
01:28Epazote, it's a better green,
01:30that adds a lot of aromas and flavor.
01:33I would say it's a little bit licorice,
01:37and I would say a little bit minty.
01:40The aroma is unbelievable.
01:41The serrano is gonna add a little bit of heat,
01:43but I'm not cutting it.
01:44I'm just blitzing the paper a little bit
01:46to get the spicy oils out of the serrano,
01:49so they get married with the onion and garlic,
01:51and they can all live happy together.
01:53Now I'm gonna add the frijoles.
01:55I'm gonna add a little bit of water.
01:57Once this cooks, it's gonna get thick.
02:00We want that texture that you can actually spread the beans
02:02all over the place without being so thick.
02:05These are store-bought beans, they're canned beans,
02:07and that's why I add the serrano,
02:09the pasote, the onions, and the garlic,
02:11because I feel like it needs more love.
02:13The best time to season beans after they're cooked.
02:16If you season the beans before,
02:17it breaks the skin of the beans.
02:20I'm gonna throw some cilantro in here, too.
02:22I'm gonna start smashing them.
02:24The reason why I'm smashing them
02:25is because I want this to be a sauce,
02:27like a thick, rich sauce.
02:30So my beans, they look phenomenal.
02:32I just need to remove the aromatics.
02:35So this is the consistency that I want.
02:38You still see the beans, still a sauce,
02:40and you can actually spread it all over the nachos.
02:44And it's not pureed, and it's not refried.
02:46It's actually a nice, thick, rich sauce for the nachos.
02:52Now that my beans are ready, my chips are ready,
02:55I'm gonna do the cheese.
02:56And this is why I don't bake this,
02:58because this step is different from the others.
03:01And I feel like this will help you make the best nachos
03:05without baking it.
03:05So we're going back to basics.
03:07I'm just gonna do a quick fundido,
03:09put it on top of the nachos, and have the best nachos.
03:12A fundido is a melted cheese.
03:14I don't like bake, because I feel like you struggle
03:17to put the tray in the oven.
03:19You always worry about where you're gonna put that,
03:21lift, put it on what part of the table you're gonna put it.
03:24And also you burn the tips of the tortillas,
03:27and I feel like they dried out, they get soggy,
03:30the ones in the middle.
03:31I feel like you don't have a quality,
03:33crispy tortilla chips.
03:35This is how you can avoid all that.
03:37So I'm gonna start with a little bit of oil.
03:38We're gonna put some queso.
03:41I use queso quesadilla.
03:42It's on the mozzarella Monterreyac cheese family.
03:45It's a couch meal cheese.
03:47Look at this, it's just easy to work with.
03:50It's a quickly melted cheese, a little bit of heavy cream.
03:53It's gonna keep this cheese nice and runny,
03:56because we don't want this to be so thick.
03:58The reason why you bake nachos is to melt the cheese.
04:00And this, you don't need to do that.
04:02So this is melting right now.
04:03I'm gonna go and start plating.
04:07So that's two base layers of nachos.
04:10Then on top of that, a couple of more chips,
04:13and all the fresh toppings and sauces.
04:15Why the toppings on top?
04:16Because those are cold, are fresh,
04:19and if we put it underneath, they will get more saggy.
04:21So that's why they need to be on top.
04:23These chips that I have today,
04:24I bought a store-bought tortilla and I fried them.
04:27That's why they're so crunchy.
04:29Look, this is how crispy they are.
04:32You can hear the noise.
04:33That's it, you have a really good nachos.
04:35Now I'm gonna start assembling my nachos.
04:37I'm gonna take a beautiful bed of nachos.
04:41That's one.
04:42Now I'm gonna do a little bit of beans right here.
04:46Now when I say I want it to have like a sausage beans,
04:49this is the reason why.
04:50Because every single chip is gonna have
04:53a little bit of this delicious beans.
04:56Now you can put more, but I'm not gonna do that.
04:58Because I don't want my nachos to get so wet.
05:01I want them to be crispy.
05:02The beans is just an ingredient to add to the chip.
05:05It's not the main thing.
05:06So now, I'm gonna wait for this to get hot.
05:10See?
05:12You don't see this when you bake your nachos.
05:14When the cheese is dancing,
05:16that's when the cheese is ready.
05:17See, it's dancing.
05:18And I'm gonna do this right here.
05:22Make sure that every single chip gets some cheese.
05:27Now we're gonna do more cheese,
05:29because you know me.
05:30If you know me, you know me.
05:31And then I'm gonna do more chips.
05:35This is my second layer.
05:36And why I do layers?
05:37Because I want every single chip
05:40to get the same amount of love.
05:41I feel like when people make nachos,
05:43they just put a pile of nachos.
05:46And then when you get to the middle,
05:47there's no cheese.
05:49There is dry chips.
05:51And with this, you will make sure you have enough
05:54of everything in every layer.
05:56A little bit of cream.
05:58Don't overcook your cheese.
05:59Fondidas really fast, as you can tell.
06:01And keep it warm when you serve it.
06:03And now, here's the second layer of cheese.
06:10I'm just gonna put a little bit more chips.
06:13I'm gonna do a little bit of beans.
06:14It's like making a cake.
06:16So when we talk about nachos,
06:17you're supposed to have layers of ingredients
06:19and make sure they're all evenly
06:21to get the perfect nachos.
06:23It's not about just pile of food throwing in there.
06:26So this is why I do this this way.
06:29Cause I'm a professional.
06:30Now I'm gonna do salsa.
06:31This is chile de arbol salsa.
06:33It's spicy.
06:34It's made out of tomatoes, onions, garlic,
06:36and a little bit of cumin and oregano.
06:38It's always good to put the sauce in a squeeze bottle
06:40because like that, you can spread the sauce
06:43in every single nacho.
06:44This is an avocado sauce.
06:46It's avocado, onion, cilantro, lime, but it's raw.
06:50So this is a cooked sauce, spicy sauce,
06:53and this is a creamy raw sauce.
06:55And the reason why I put two sauces
06:57is because one compliments the other.
07:00It's like marriage.
07:01So when you take a bite, you know, it's spicy,
07:04it's creamy, it's little mild, but it has the heat,
07:07and it's crispy because of the nachos,
07:10and it has the saltiness from the beans.
07:12Now I'm going to add la crema.
07:15So crema, and just in case if it gets too spicy,
07:18also it adds a fresh element to it.
07:20Okay, and here I have some pico de gallo.
07:22We made this just now.
07:24Just diced tomatoes, cilantro, onion, lime, and salt.
07:28This is gonna add a freshness element
07:32because everything is cooked, everything is sauce.
07:34This is gonna have like a fresh kick.
07:36I'm going for a lot of balance in flavor here and texture.
07:40Everything has to be creamy, fresh, spicy,
07:44just like Mexicans, you know, we're full of surprises.
07:46And then I'm gonna do queso fresco.
07:48Queso fresco has salt element.
07:50It's fresh, scrambling, and it adds a really good taste.
07:55And then I'm gonna add some pico jalapenos.
07:58These add the pico spiciness.
08:01It's like a surprise element.
08:04It's like, whoa, where is this came from?
08:05It's sweet, spicy, sour.
08:07Cilantro is gonna add presentation,
08:09but it's also gonna add some aroma and more freshness.
08:13Look how pretty this looks.
08:16Meatless nachos.
08:17And this is how I make my non-baked nachos.
08:20You don't need to bake it.
08:21You just need to make sure you do it right.
08:24You have to make sure you have layers,
08:26consistency of layers.
08:28So every single bite has the same amount of love.
08:32It looks like the best nachos I've ever seen in my whole life.
08:35Ha!
08:39Every single bite is crispy, and it has the perfect amount of cheese and queso crema.
08:46So it's salty, it's creamy, it's hot, and it's fresh, and it's spicy, and it has a lot of acidity from the jalapenos.
08:55It's just so many flavors and textures going on into one bite.
09:00So these nachos, you don't need to bake them.
09:03You don't need any meat.
09:04You just need to have the right ingredients and enjoy the ride.
09:08Lower it'll warm, appeared to be free
09:18paree.
09:19Phoenix?
09:21I'd love for you...
09:25fifth section of «Hangara 3»,
09:26fifth section from «Hangara 4»
09:28I'd love for you and ingredients.
09:30So very Ganga 3
09:31beats a influencing quality from your His name no 1 you can hear.
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