Nachos de la Casa
November 14, 2012
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.
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.