Product: Just About Foods Organic Blue Corn Flour
Servings per recipe: 12
Nutritional | Information |
Calories | 399 kcal |
Protein | 22.1 g |
Fat | 113.2 g |
Sugar | 3.3 g |
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!