Once upon a time, nachos were an exciting treat: a bag of crispy goodness that could be a legitimate dinner choice. Whether it was at a sketchy pub or a Tex-Mex restaurant that welcomed you with sombreros (although I only had them at the cinema once, I do have standards). The fashion may have changed, but nachos can still be a thrilling indulgence when done right.
Preparation time: 25 minutes
Cooking time: 1 hour 30 minutes
Serves: 4
Ingredients:
– ½-1 small hot dried chili (e.g., arbol or cascabel), to taste
– 3 fruity dried chilies (e.g., ancho, mulato, or pasilla, or a mixture)
– 1 chipotle chili or 1 tbsp smoked paprika
– 2 tbsp oil
– 1 onion, peeled and finely chopped
– 1 green pepper, stalk, seeds, and pith removed, flesh fairly finely chopped
– 2 garlic cloves, peeled and crushed
– Salt
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1 tsp Mexican oregano or marjoram or Italian oregano (use a little less)
– 1 tbsp Marmite
– 1 x 400g tin of tomatoes
– 250ml brewed coffee (instant is fine)
– 2 x 400g tins of beans of your choice (e.g., black, kidney, or pinto)
– 1 tsp brown sugar (or to taste)
– 1 tbsp masa harina or cornflour (optional)
For the salsa (or use a decent shop-bought version, especially if ripe tomatoes aren’t available):
– 2-3 ripe tomatoes
– ½ green jalapeño chili
– 2 spring onions
– Small bunch of coriander
– Juice of 1 lime
For the guacamole:
– ½-1 fresh red chili (depending on heat and taste)
– Small bunch of coriander
– Juice of 1 lime
– 1 large ripe avocado
– 20g queso fresco or feta, crumbled (optional)
To finish:
– 200g salted corn tortilla chips or stale tortillas, cut into triangles and deep-fried
– 100g cheddar, red Leicester or similar, or vegan cheese, grated
– 4-5 radishes or pickled jalapeños, thinly sliced (optional)
1. Vegetarian or meaty?
These days, I prefer vegetarian nachos. However, if you’d like meat, you can find my beef chili recipe on the Guardian website, or feel free to use your own favorite version. Additionally, nachos are usually a dish one craves right away, so I’ve used cooked beans. If you prefer dried beans, you’ll need 250g of soaked beans and adjust the cooking time and liquid accordingly.
2. Soak the dried chilies
Start by boiling the kettle. Remove the stalks and seeds from the dried chilies (if you’re using paprika, set it aside for now). Toast the chilies in a hot, dry frying pan, turning them regularly until they become fragrant. Transfer the chilies to a small heatproof bowl and cover them with enough boiling water. Allow them to soak and soften for about five minutes. Once soft, puree the chilies.
3. Fry the onion, pepper, and garlic
Place the oil in a large casserole with a lid and set it over medium heat. Fry the onion and pepper until they become soft. Add the garlic and a pinch of salt, frying for another minute. Then, add the dry spices (including paprika if using) and oregano. Stir fry for a minute or so until the mixture becomes aromatic, ensuring nothing catches and burns.
4. Add the beans, tomatoes, and other flavorings
Drain the beans, reserving the liquid from the tins. Add the chili paste, Marmite, tomatoes, coffee, beans, and sugar to the pot. Bring everything to a simmer, then reduce the heat and let it cook gently for about an hour until the sauce thickens to your liking. If it gets too dry, you can stir in some or all of the bean liquid.
5. Add the thickening agent
If desired, stir in the masa harina (or cornflour). Season to taste and add more sugar if desired. Remove from heat. The chili can be prepared up to this stage and refrigerated for a couple of days, allowing the flavors to meld together.
6. Make the salsa…
When you’re ready to cook, preheat the oven to 200C (180C fan)/390F/gas 6. For the salsa, finely chop the tomatoes and chili (remove the seeds and pith if you want less heat). Thinly slice the spring onion and roughly chop the coriander. Combine everything in a bowl, add lime juice, season, and stir well.
7. …and then the guacamole
Using a mini-chopper or a mortar, blitz or pound the chili, coriander, and lime juice into a paste. Add the avocado flesh and mash or blend until smooth, adjusting the lime juice to taste. Add a splash of cold water if needed to loosen the mixture, then stir in the crumbled cheese if desired. Season to taste.
8. Assemble the nachos and bake
In an oven dish, layer one-third of the tortilla chips and top with a quarter each of the bean chili and grated cheese. Repeat this layering twice more, then spoon the remaining chili and cheese on top. Bake for 10-15 minutes until the cheese has melted.
9. Finishing touches
Top the nachos with spoonfuls of salsa and guacamole. Sprinkle sliced radishes and/or jalapeños all over. Serve immediately with extra salsa and guacamole on the side. If you’re a fan of dairy, you can also add dollops of soured cream or cultured crème fraîche for a more authentic “crema” flavor and consistency.
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