Jalapeño Corn Deep With Blue Corn Tortilla Chips

Product:  Just About Foods Organic Blue Corn Flour 

Servings per recipe: 12

Ingredients. 

For the nachos. 

• 150g – Just About Foods Blue Corn Flour 

• as needed – water  

• a pinch – salt 

• as needed – oil for deep frying 

For the dip. 

• 2 tablespoons olive oil   

• 1 onion, diced  

• 4 garlic cloves, finely chopped  

• 1 lb ground beef   

• 2 tablespoons paprika  

• 2 ½ tablespoons ground cumin  

• 1 tablespoon chili flakes  

• 2 tablespoons brown sugar  

• ½ cup tomato puree  

• 1 ½ cup beef broth   

• Salt and pepper  

• 16 oz kidney beans, drained  

• ½ cup grated Monterey jack cheese  

• 2 tablespoons of sour cream  

• 1 can – jalapeño slices 

• Chopped chives  

Instructions

• Preheat the oven to 420°F. 

• Make your tortilla masa by mixing Blue Corn Flour, water and salt until a smooth dough is formed. 

• Roll your dough between two parchment paper sheets until thin, about 1-2 mm thick. 

• Cut triangles with a pizza cutter or a knife, then deep fry in hot oil until crispy. 

• Drain excess oil on a plate with paper towels. Reserve while making the jalapeño dish. 

• In a large saucepan over medium-high heat, add one tablespoon of olive oil and add the chopped onion and garlic, cook for 5 minutes or until the onion is tender and translucent.  

• Then, add the rest of the olive oil and the meat, break apart the meat and cook until brown.  

• Add the paprika, ground cumin, chili flakes, salt, and pepper to taste. Cook until aromatic.  

• Add the broth, tomato puree, and kidney beans and bring it to a boil. Reduce the heat to medium-low and let it simmer uncovered for 20 minutes, stirring occasionally.  Add a good amount of Monterrey jack cheese and bake for about 10 minutes to gratin. 

• Lastly, add your favorite toppings, for example, sour cream, jalapeños and chopped chives. Place your previously made nachos all around the dish. Serve and enjoy!