Celebrate Cinco de Mayo everyday with this simple, but classic recipe for Real Deal Mexican Nachos with Homemade Tortilla Chips. When you have quality ingredients you don’t need all the extras!
[Thanks to The Women Bloggers, LLC, led by Kendal King Group for this fun #SoapboxInfluence project to share the best way to enjoy your #CocinaLatinaBeans.]
One of the first times I went to Mexico, I ordered chips.
What came out wasn’t the normal chips and queso I was accustomed to at home in Texas (home of TexMex cuisine.)
My chips were delivered to the table standing up in a plate of beans sprinkled with some white crumbly cheese.
While it took a moment to take it in, I quickly figured out, after that first bite, that this little shack in a tree (like really, the place was upstairs and proposed around a tree), had the secret to how to enjoy your chips – it was in a mess of really good refried beans.
From then on, I ordered the “nachos” (actually I think we just asked for frijoles) everywhere we went. There was something about the hard crunch of the chip, the smooth, rich taste of the beans, and the sharp twang of the cheese that was “muy bueno.”
Years later, I still remember the plate of “nachos” and how good they were paired with a cold drink. For me, that is what Mexican food is really supposed to taste like – not because it’s covered in cheese or a complex combination of sauces. Just simple, good ingredients, that when paired together, are the ideal marriage of flavors.
With Cinco de Mayo just around the corner (and hopefully a vacation southbound as well), it was time to relive that memory of Mexico. And it took all of 20 minutes to do it – from start to finish thanks to a “shortcut” from BUSH’S COCINA LATINA®. With seven flavors available at Walmart, the line gives legendary flavor to your favorite Latin American and Southwestern dishes.
By using the Bush’s Cocina Latina beans, I didn’t have to worry about slaving over a batch of beans. I opened the can and it was done. So really the only thing I had to do to recreate our “Real Deal Mexican Nachos” was chips.
But we aren’t talking about a bag of chips. Don’t get me wrong, those are good when you need to dip a little salsa. But the first time you make your own corn tortilla chips, you’ll wonder what have you been doing wrong your whole life. Besides, how could it be bad? It’s corn tortillas fried in grease. And that’s it. It doesn’t even warrant a recipe.
Corn tortillas (You’re going to get 4-5 chips per tortilla, so use what you need depending on quantity needed)
Use a pizza cutter to make it easy to slice your tortilla into chips
Fry in hot grease until nice and brown
Move to a plate with a paper towel to absorb the grease.
Sprinkle with seasoning salt and serve.
The cheese is the last in the trifecta of the Real Deal Mexican Nachos with Homemade Tortilla Chips. There are actually a lot of Mexican cheese that get no love. There’s nothing like them in taste, texture, and even their level of meltability (I made that up.) But cojita (pronounced KOHITA) is a hard, but moist cheese that when cut, crumbles like feta and has a salty, sharp, pungent taste. And a little goes a long way.
To serve, all you need to do is layer!
Warm up your Bush’s Cocina Latina (I used the Bush’s Cocina Latina Frijoles Charros Machachados with Serrano peppers and bacon), stick your homemade tortilla chips point-side down, and sprinkle the cojita. Ole!
While that’s enough for a fiesta as far as I’m concerned, Bush’s really wants you to celebrate in grand fashion…
Enter to win a $75 gift card!