This week on Hive top chef the theme is "Nachos".
This sloppy fun mess was invented by a Mexican near the Mexico/U.S. border, for a group of American diners. The diners loved it so much that they ran with the idea and next thing you know, it's pretty much become an American thing. It made it's way over to Canada where I discovered it.
Most people know that the base is made from fried corn tortilla chips, then topped with cheese and other items. In my experience it has almost always come with salsa sour cream and sometimes guacamole.
I don't remember the first time I had nachos. I know that it was popular in Canada in the 80's and 90's and still to this day but it's gradually lost it's popularity, not that you won't find it.
It was almost exclusively found in bars and roadhouses where beer is the main course, and the nachos were the chaser. This may possibly be why I don't recall when I first or last had them. Several pints of beer is not great for the memory.
My plant based version of Nachos, if I do say so myself, leaves nothing to be desired except perhaps more free time. If you want to avoid the steps I've taken, simply buy a bag of tortillas and skip the first part of this.
If you want to save even more time, buy ready made toppings and enjoy.
Although I did not go to the extent of making the tortilla dough and making tortillas from scratch, I used store bought tortillas from a package.
I prepared them in the oven instead of the usual fried tortillas. I try to avoid eating too many deep fried foods. Baking them makes it so I can eat more without feeling like I swallowed a bus.
I coated them with a little brush of oil. I'm not sure if it was necessary. I cut a stack of 10 or so into quarters. I placed them on a baking tray and placed them in a preheated 350 F oven.
I have never done this before so after a few minutes I checked them to see how they were. They were not quite ready. After another minute I took them out and flipped them, then put them back. When they were fully toasted, I removed them.
I had already prepared the toppings. The main topping which took the longest was vegan chorizo flavoured mince. Keep in mind that this is my version of chorizo, so cut me some slack if you are a chorizo making expert.
Vegan chorizo
340 g vegan ground mince
20 g dried ancho chili (I substituted for pasilla because I had it)
20 g dried guajillo pepper
50 g fresh serrano or jalapeno
150 g diced onion
20 g minced garlic
1 tablespoon cumin seeds
3 allspice berries
1/2 teaspoon clove powder
1/2 teaspoon cinnamon powder
1 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon thyme(I used fresh because I had it)
1 tablespoon agave or maple syrup
1/2 cup cider vinegar
Salt to your liking
Toast the whole spices and the dried chilies
Grind the whole toasted spices and combine with the powdered spices
Soak the dried chilies in boiling water for at least half an hour. Blend the chilies to a paste adding a little liquid just enough to move the blender. You can use either the liquid from the soaking or water. Add vinegar and agave. After blending reserve a half cup of it for the cheese sauce.
Saute onions, then garlic and chilies in a pan with hot oil.
Add spices and the pepper paste. Add the vegan mince. I forgot to get a photo of it in the pan. Oops. I think you could imagine it.
The end product.
Since these were loaded nachos I also added my version of refried beans.
Refried beans
2 cups cooked black beans
100 g chopped onion
10 g minced garlic
1 teaspoon cumin powder
1 teaspoon paprika
1 teaspoon thyme
1 teaspoon oregano
1/2 cup fresh cilantro
Juice of 1 lime
1 cup vegetable broth
Salt to your liking
Saute onion, garlic and spices until golden.
Add black beans.
Add cilantro.
Add vegetable broth and cook until the liquid evaporates.
Refried beans can be blended until creamy but I just crushed it a little with a fork to keep some texture.
Most nachos that I've had use mozzerella cheese and the odd time you'll get it with cheddar or a yellow cheese sauce typical of the ball game tortilla chips and cheese or movie theatre nachos.
I decided to do a jazzed up version of cheddar cheese sauce to use for the nachos.
For the vegan cheese I bought an actual store bought vegan cheese that I know melts well. I normally don't buy vegan cheese but this is a good brand.
Cheese sauce
200 g vegan cheddar
1/2 cup pepper sauce reserved from the chorizo
1 cup plant milk
80 g roasted red pepper
3 tablespoons nutritional yeast
2 tablespoons cider vinager
2 tablespoons lemon juice
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt to your liking
Simmer all ingredients in a saucepan until thoroughly melted. Cool then blend until smooth. Reheat if it gets too thick from cooling.
Evenly place tortilla chips on a baking tray.
Drizzle with cheese sauce. Try to cover all the chips.
I added the black beans but used a fork and had a bit of trouble spreading it. It was really thick so I ended up using my hands to get a better distribution.
I did the same with the chorizo ground.
At this point I chose random things to add. I had green olives which I really like so I sprinkled them on. It adds a little fun salty burst to the nachos.
I have usually had pickled jalapenos on nachos, but I wanted to have a spice burst. Besides the jalapenos we get imported are usually mild. I was pleasantly surprised by these ones.
I repeated the layering 3 times with each layer being smaller in circumference, buildig a small hill.
When this is complete put it in the oven for around 3 to five minutes making sure it doesn't burn. I turned the oven to 350F. Check it to see if it's nice and warm not burned. Remove it and add the rest of the toppings. Yes that's right. More toppings
To the already loaded nachos I added shredded lettuce, diced tomatoes and chopped green onion.
I made a quick guacamole with two avocados, juice of a lime, chopped red onion, and cilantro. It was mashed then kept on the side.
In the past I've gotten my nachos served with sour cream, but I never ate it. I'm not a fan.
And now for a bite.
Nachos may not be understood in some parts of the world. Here on this side, I think many people have tried them. They are the perfect thing to whip up if you have a gathering.
In that case I would buy as many ready made ingredients as possible to quickly execute. Nachos are fun food and almost always shared.
Thanks for stopping by and have a nice day.
design by: @KidSistersPhotos taken with a Nikon D7500
You are a food magician Carolyn! I love how you weave a story around your food preparation and manage to turn dishes that contains meat, into a vegan dish! Your food presentation and photography is simply sublime! These nachos must have been a real feast.
That is quite the compliment coming from you. I feel the same when I read your posts and see your food. In fact it's more impressive for non vegans to veganize things and you are a master. You know it haha.😊
I promised myself that I wouldn't go to any of your posts until I had a belly full.
That promise didn't last long, Once again I'm drooling all over the keyboard.
With the wife away, I was wondering if you could send me a few gallons of those nachos. If you do express delivery they should arrive in time for lunch tomorrow.
Well that's quite the compliment, and I truly appreciate it. But!!! The wife is away excuse? Go to the store, get a bag of tortilla chips, put some cheese and "stuff" on it and you won't need to have express delivery haha.😂
Not only is the wife away, but my truck is also broken down. 🤣
Oooooo. Yum. I love nachos. Although mine looks rather different (I make a raw, dehydrated tortilla) I think I would get a second helping of yours @carolynstahl. Could you serve it with a double dose of avocado?
I went through a raw phase and that was the best I have ever felt but I gave into my cravings eventually. During that time we went to a raw restaurant and I had dehydrated tortillas. They were so good! I would definitely opt for raw if I had a dehydrator. Yes avocado. They are not the best right now. Everything is imported and picked really green.
Thanks for stopping by @buckaroobaby!
We're out of avo season here. I really miss them. They're an incredible superfood. I must admit I would be lost without my dehydrator. But then it is such an invaluable tool on the homestead. I way prefer drying to pickling. We just worked a couple crates of freshly picked apricots and a bucket of tomatoes. Yummy snacks or for a dish down the line. And yes, best I've ever felt was also on raw
I literally hate you.
I was going to have salad for dinner with some veggie rissole things
Now I can't stop thinking of nachos
Go away you evil witch woman.
😂
Hahahahhahhhhhaaaaaa!!!!!! Oh my gosh you kill me!!!!!!
I could really go for a salad with some veggie rossole things. I don't know what rissole is. Now I need to investigate. I have to admit. I missed nachos. So nostalgic haha.
Wow! Yummy! This recipe is very attractive and it already makes me very hungry!😂
Thank you. I will remove the hot peppers and send some to you haha.
Good luck! That's a mouthwatering mountain of a snack! 😋
Thank you it's a hill haha. I would need friends for a mountain haha.
https://reddit.com/r/Cocina_Creativa/comments/10knwjo/lo_mejor_de_lo_mejor/
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Thank you!
Esto es lo que le llamo, lo mejor de lo mejor ☺️
Gracias!!!!😊
👨🏻🍳🤗👨🏻🍳
Nachos looks so delicious! I had it once at my friend's house, but it was a bit sad that they couldn't make it with all the usual ingredients since they said Cambodia makes it hard to get those ingredients. But I totally understand. I'm sure everybody loves your cooking recipes!
Wow I'm surprise they could even attempt it in Cambodia. I can't imagine tortilla chips there.
Thank you so much!
I love nachos very much and I eat them as soon as possible, I usually order them at restaurants especially the vegan ones. But I'm not vegan.
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Oh how interesting that you order vegan nachos haha and your not vegan. I used to eat the non vegan ones. I can eat more vegan ones and not get too full.
Thanks for dropping by!
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Thank you!
I don't know much that nachos can be prepared as nutritious as this.
You have impressive plating.
Thanks for sharing your recipe. ☺️
I've made quite a few nacho plates at work so I had practice. Thank you so much!
You're welcome.
These look good! Messy, but good! 😜 I'm usually more dainty in my layout, putting the chips around the edge with the mound of toppings in the middle (like a dip) so the fingers stay cleaner. #napkinlivesmatter 😂 But yeah, OMG, nachos... 😋
This also reminds me somewhat of how I made Taco Salads many years ago. I would prep toppings in separate bowls: minced onion, minced peppers, diced tomato, shredded lettuce, chopped olives, browned ground beef with taco seasoning, sliced avocado, shredded cheese, sour cream, and anything else I could think of. Then, in buffet style, everyone would place a handful of Fritos™ corn chips on their plate and load their choice of toppings over them, all eaten with a fork just like a Taco Salad. Haven't done that in years, need to do it again! Your selection of items would be perfect for this!
Oh my gosh, you are killing me with the taco salad description. So epic! I have had less exciting ones but now I have to do this. I never see Fritos any more. Did you ever get the kind that were in little strips and they were spicy. As a kid I got those in little bags.
They were not that messy once you grabbed a piece. If there would have been salsa it would have been another story haha.
Thanks for stopping by!
Oh my gosh haha, I remember that dressing! It used to be one of my choices when I had salad. I chose from Italian, ranch, French and Thousand Island. I haven't bought dressing in ages but those were classics back in the day. I'm definitely trying a Thousand Island. I'm sure it can be done easily. Thanks for the inspiration.
You always make different dishes this must be very good thank you for sharing the recipe.
I appreciate your nice comment. Thank you!
You are a perfect recipe maker.You always share unique vegan recipes. I like your all recipes. I am learning from you. Your all recipes are very healthy and nutritious delicious. Thanks for sharing your unique vegan recipe. Friend
Actually you inspire me with your cooking using all of my favourite ingredients. I live in Canada with many cultures so these things are not so unique here haha.
Thank you very much my friend!
Great job. I do love those black beans, so much tastier than the red ones!
Yes I gravitate towards black beans but then after a while I turn to the red ones for certain things. I love them all haha.
Thank you!
Thank you very much!
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Thank you very much!
I melt with love with all your recipes, they look so beautiful and appetizing! This dish must have an explosion of flavors, my palate would be VERY happy!
I wish you happy dreams, hugs and blessings. @carolynstahl
You are so very kind and also poetic my friend. I appreciate your lovely comment and beautiful wishes. Same to you. Hugs from Canada.❤️
Yummy 🤩
Thank you!😊
Hi, you are a very special cook no doubt about it. You can make everything possible with your vegan ideas. looks delicious nacho. congratulation 1st winner of a contest. a hug💓😊
You are really kind but nachos are very familiar to me because of where I live and how many times I had them. Thank you anyway my friend. Best wishes to you.❤️😊
Hallo @carolynstahl! Ich lebe ja in Mexico und genauso wie Du, so mache ich meine Nachos auch. Heute werden frische Tortillas gemacht und zum Lunch serviert und das was übrig bleibt wird am nächste Tag zu Nachos verarbeitet . Dazu gibt es dann Guacamole.
Ich weiss genau wie dein essen schmeckt. Einfach grossartig! Bravo!
@missagora