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.

4
Servings
548
Calories Per Serving
Deliver Ingredients

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
28g
40%
Sugar
3g
3%
Saturated Fat
9g
38%
Cholesterol
55mg
18%
Carbohydrate, by difference
54g
42%
Protein
23g
50%
Vitamin A, RAE
75µg
11%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
273mg
27%
Choline, total
44mg
10%
Fiber, total dietary
6g
24%
Folate, total
97µg
24%
Iron, Fe
4mg
22%
Magnesium, Mg
70mg
22%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
347mg
50%
Selenium, Se
25µg
45%
Sodium, Na
834mg
56%
Water
77g
3%
Zinc, Zn
4mg
50%

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.