Nachos are an American dish, but with some simple twists you can create a more authentic Mexican taste.

Nachos are not a traditional Mexican food. They originated in the United States in Eagle Pass, Texas by Ignacio “Nacho” Anaya as tortilla chips with melted cheese and jalapenos.

That said, the dish has been given a truly “Mexican” makeover at many of the places that serve them South of the border. Using traditional salsas, such as salsa verde or guacamole, Mexican cheeses, and fresh made chips is the way to make “authentic Mexican” nachos for your next fiesta.

Tortilla Chips

This is the foundation of nachos: critical to the overall flavor and experience. It is possible to purchase the salty cardboard slabs passed off as tortilla chips in the grocery store, but homemade chips are by far the way to go.

Making chips is a fairly simple task. Whether you use corn or flour tortillas is a matter of personal preference, and in some cases dependent on your local grocer’s selection.

Meat topping

Ground beef is one option for a topping, but it’s a little bland and boring even when prepared with chilies. Preferable meat toppings are fried chorizo sausage, pulled pork, grilled shredded chicken, or some combination of the three.

Nachos

Serves 10

Ingredients

20 tortillas cut into desired chip shape

1/2 lb. shredded meat, such as Carne Machaca

2 tsps. onion powder

2 tsps. garlic powder

2 tsps. cayenne powder (or other chili powder)

2 tsps. ground cumin

1 onion, diced

2 tomatoes, diced

2 jalapenos, sliced (remove the seeds for less heat)

1/2 cup of shredded manchego or substitute

1/2 cup of shredded Queso Chihuahua or substitute

juice of one lime

oil to fry tortilla chips

Process:

1. Preheat in a large pot oil to about 350 degrees.

2. Slowly drop in the tortilla pieces to fry. Allow to fry for about one minute, or until the chips float and are crisp. Smaller batches work better than dumping in the whole pile at once.

3. Remove chips from the oil and let dry on a paper towel. Salt immediately. This is the best time to season the chips. (For healthier chips you can use a 450 degree oven and bake the tortillas in a little oil)

4. In a small frying pan, warm 2 Tbs. of oil and put in onion powder, garlic powder, chili powder, and cumin. Mix the spices, but be careful not to overheat. The idea is to just bring out the spices oils and flavors.

5. Mix the oil and spices with the shredded meat you have picked.

6. Preheat an over to 450 degrees.

7. Place the fresh tortilla chips on a baking sheet.

8. Evenly cover with shredded meat mix, tomatoes, onion, jalapeño, and cheeses.

9. Bake for 5-10 minutes, or until the cheese melts.

10. Serve with pico de gallo, guacamole, crema, and salsa verde. To drink, try out this spicy beer beverage the michelada.