Nachos de la Casa

Ingredients

For the ranchera sauce

  • roma tomatoes
  • large cloves garlic
  • 1/2  habanero pepper, stemmed
  • 3/4  morita chile, stemmed
  • guajillo chile, stemmed
  • 1/2  yellow onion, julienned
  • serrano chiles, stemmed and chopped
  • 1/4 Cup  pilloncillo (unrefined Mexican sugar)
  • 2 Tablespoons  salt
  •  Dash of  Mexican cinnamon

For the nachos

  • 3 Ounces  ranchera sauce
  • 8 Ounces  flour tortilla chips
  • 3 Ounces  black beans
  • 2 Ounces  salsa
  • 2 Ounces  Monterey Jack cheese
  • 2 Ounces  crema, for garnish
  • 3 Ounces  guacamole, for garnish
  • 2 Ounces  pickled jalapeños, for garnish
  • 1 Ounce  queso fresco, for garnish
  • sprig cilantro, for garnish

These delicious nachos are served at Tortilla Republic, located in West Hollywood, Calif. A homemade ranchera sauce is the key to unlocking the authentic flavors of this dish, and we provide the recipe below for you to try at home.

Click here to see The Ultimate Guide to Nachos.

Directions

For the ranchera sauce

Preheat the oven to 400 degrees.

Place the roma tomatoes, garlic, habanero pepper, morita chile, guajillo chile, and yellow onion on a baking sheet and roast in the oven until the peppers are slightly charred and the tomatoes have broken down.

Remove from the oven and transfer to a blender. Add the remaining ingredients. Blend together to a purée, strain, and let cool. Keep the oven on.

For the nachos

Ladle the ranchera sauce onto a large, round, ovenproof plate. Put 3-4 ounces of the tortilla chips on top of the sauce, followed by the black beans, salsa, and a thin layer of the grated Monterey Jack cheese, and melt in the oven. Add 1 more layer of 3-4 ounces of chips and cheese, and melt again in the oven until slightly golden brown. Carefully remove from the oven and garnish with the remaining ingredients. 

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