Nachos de la Casa

Nachos de la Casa
Staff Writer
Nachos de la Casa

Tortilla Republic

Nachos de la Casa

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.

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

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. 

Nutritional Facts

Total Fat
73g
100%
Sugar
6g
7%
Saturated Fat
37g
100%
Cholesterol
7mg
2%
Carbohydrate, by difference
61g
47%
Protein
9g
20%
Vitamin A, RAE
37µg
5%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
20µg
22%
Calcium, Ca
159mg
16%
Choline, total
4mg
1%
Fiber, total dietary
7g
28%
Folate, total
96µg
24%
Iron, Fe
3mg
17%
Magnesium, Mg
53mg
17%
Niacin
3mg
21%
Phosphorus, P
205mg
29%
Selenium, Se
10µg
18%
Sodium, Na
1039mg
69%
Water
39g
1%
Zinc, Zn
1mg
13%

Nacho Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Nacho Cooking Tip

When preparing appetizers try to avoid repetition of similar foods and flavors - aim for variety in textures, colors, and cooking methods.

Nacho Wine Pairing

Malbec, syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, primitivo, or carménère with meat- and bean-based dishes; viognier or grüner veltliner with seafood dishes.