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Nachos de la Casa

Nov 14, 2012 | 6:10 pm
By
Staff Writer
Nachos de la Casa
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
Deliver Ingredients

Ingredients

For the ranchera sauce

  • 3 roma tomatoes
  • 2 large cloves garlic
  • 1/2 habanero pepper, stemmed
  • 3/4 morita chile, stemmed
  • 1 guajillo chile, stemmed
  • 1/2 yellow onion, julienned
  • 2 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
  • 1 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. 

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.

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