3 Recipes for Authentic Mexican Nachos

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Let’s make some delicious cheesy authentic nachos wait wait wait what is an authentic platon of Mexican nachos sources online will lead you to a story of the invention of nachos in Pedas negas Goa Mexico in 1943 where ignasio nachu Anaya first put this dish together at the time it was just chips topped

With melted shredded cheese and sliced pickled jalapenos sound familiar but since then nachos have evolved and taken over the globe and added toppings like refried beans beef olives lettuce salsa gu I mean guacamole chicken sour cream and the list goes on and on and on so I

Guess I reckon that a plate of authentic nachos might just depend on what Rancho you come from nachos just might be the best example of ain’t no right way ain’t no wrong way cooking and y’all know that’s my motto so in this video I’m going to show you the three most common

Recipes that are authentic to me and the Rancho I grew up on in Texas and the Rio granny Valley and along the border first up is the evolution of nacho chips covered in melty cheese sauce served and topped with jalapenos I like to call them ballpark Naas and they’re served at

Carnivals festivals and special events and sports stadiums all over the world second this is kind of close to aacha recipe I’ll show you how to make Banos which in the RGV is typically chips refried beans melted shredded cheese and jalapenos sometimes fajitas or chicken depending on what restaurant you’re at

And third the bana no no no no not that little itty bitty appetizer the valley Botana which is essentially ponchos loaded up with fajitas guacamole and other ingredients this dish is the pride and joy the 956 and what I would call the Valley’s contribution to the nacho

Food group I’ll share a bit more about that once we get there now let’s get fired up and cook up some authentic nachos vomos now the cheese for ballpark nachos usually always comes in a can when I first got married I used to work at a convenience store I was on the

Night shift and it was my favorite snack I would eat nachos literally every day and we’re going to thin it out with a little bit of water and let’s get this fired up man I’d stay up all night St stocking up the store taking care of drunk I mean customers we obviously had

To hold it in a crock pot so we would actually use more water to make it really running because over time it starts to dry out now we’re talking look at that friends is your mouth watering yet all right so we’re going to open this bag of chips you can pile them high

Or pile them Low Places they’ll serve the cheese right over the nachos just like this ooh look at that me personally I like the jalapenos right up here on top jalapeno juice will blend with the cheese if you’re a real jalapeno head like me you can just put some extra ones

Here on the side and if you’re a cheese head well then you can go ahead and get some cheese on the side too all right friends so now comes the taste test yumble and the tumbly cheers my friends now let’s move on to our homemade Nach way Terry and I like to

Eat them at home M all right now you can buy the chips already at the store they come in a bag like the one we just showed you guys at home we like to make our own it’s really easy all you do is cut a set of tortillas in half rotate

Them around a little bit cut them in half one more time so there you have chips perfectly quartered and ready to go into the oil be very careful when you’re cooking with hot oil friends we’re just going to drop a few of them at a time here it’s better if you do it

In batches that way they fry up really quick and you get them done go to another batch use something to kind of make sure they move around so they’re not on top of each other or stuck you want to make sure they fry really good to a perfect golden brown that didn’t

Even take maybe a minute I think they are ready they have that beautiful color you want to get them out quick otherwise they will overcook and be a little too Brown you can also season them we’ve seasoned them with our wow sometimes with just salt sometimes with salt

Pepper garlic just kind of depends on what we’re going to also use that day they look so nice I got going all right friends I turned off the little stove we are done with our chip look at that beautiful golden color we’re ready to make our nacho plate listen to that snap crunch

M we’ll sh up some American cheese like this one that we have here today and then you just want to make sure you have plenty of cheese up here on top this is one of my mom’s favorite snacks too Mama text when she’s hungry and she’s

Watching TV at night in her room she likes to make nachos toss it a little bit make sure it’s loose like that it makes it a little bit easier to uh spread around then you want to take some jalapenos spread them around the plate

Do it any way you like so I’ll do them like this just kind of get them on the outside and uh around the sides here this is a simple nacho plate like they were originally made down in Kaa Mexico way back in the day let’s take this

Inside put it in our little oven we’re going to set in here for about 3 to 4 minutes turn this up to too high and let that cheese melt we’re going to let the oven do its magic when we go from nachos to ponchos the only big difference is

Beans so we’ve already done the reffed beans here we’re going to add a little bit here and how much is really all up to you friends if you don’t use beans they’re nachos if you use beans they’re ponchos it’s that simple all right we’re going to put a little dollop here a

Little dollop there a little drop here a little drop there let’s get our cheese going here so we’re going to put a little bit less here cuz we want to taste the beans some places do add meat and some places don’t add meat to the ponchos ain’t no right way ain’t no

Wrong way do them the way you like and you’re good to go and I’m going to use a little bit less jalapenos this time not because I had too many cuz I didn’t but that way Terry and mama can have some as well let’s go get these into the oven

It’s time for the taste test I love me some cheesy nachos cheers my friend m m m M oh yeah m one of our favorite snacks here at home quick easy delicious let’s move on to the Panchos all right friends our Panchos are ready for enjoyment look at

That delicious goodness all right let’s give these a taste test this takes nachos to another level m M I’m trying not to be greedy I’ve got a hungry mob around me here that’s just dying to tear into these but let me go ahead and let them enjoy these

And I’m going to get ready for the bana boom now as far as I can tell the botanic platter was created in the early ’70s by the Roundup restaurant in Far Texas and there was an article in Texas monthly in 1981 big shout out to Eddie Martinez at far from heaven for

Providing the reference and the history let me read what the article said you’re going to have to force yourself to resist the sumptuous Botana platter piled high with fajitas Panchos and guacamole and now we know what made the Roundup restaurant so incredibly famous enough yippity Yap let’s get to cooking

We’re going to take fajita now some Banas are made with chicken summer made with chicken and beef in our case we’re using beef today you want to cut your fajitas whether it’s flank steak or skirt steak about 3 in here more or less then you want to cut your strips

Somewhere about a/4 to 38 of an inch thick you don’t want them too big so they can cook quick and they make that perfect bite all right we’re about ready to get these into our pan and start cooking up some delicious fajitas to go with our Botana friends I have a little

Bit of homemade beef towel here from brisket trimmings so I’m going to get some of this out of here and put it in here it doesn’t take a whole lot and you want to cook these fajitas about medium maybe medium well because remember they’re going to go into the oven to

Melt the cheese so they’ll cook a little bit more without that all right there we go it’s smoking hot it’s time to cook oo I love that sciss all right we’re going to cook these up make sure you season up your meat my favorite is the wow when it

Comes to fajitas whether on the grill or in the pan you can get these at Pitmaster us specifically made for steaks and pitas all right let’s stir these up a little bit get them going I just about had my fill of chips cheese and beans it’s time for some real protein vegetas vegetas

Make sure you get your pan nice and hot cuz these faas like to release a little bit of water that way they cook quicker look how beautiful what a good little sear we have on here that’s what you want when you cook bajitas all right I’m

Going to go get my platter and prepare our Botana but first it’s m m H okay first things first let’s put some beans on here you just kind of want to spread some beans out like this some restaurants put a lot of beans some put a lot

More it’s the truth this is basically all it is you want a little bit of beans all the way around you don’t want them too runny because it’ll get soggy really fast you want them to be somewhere around stage two if you don’t know what

Stage two beans is you need to look at my other video on the three stages refried beans we’re going to get our cheese I like to toss it so it gets nice and easy to spread around and it just makes it a lot easier to just do

This you want to try and get it as even as you can I’d say that’s about the right amount right there let’s get some fajitas on here and I’m just going to kind of throw some of these on here just like that we’re going to pile some high

Right here in the middle you want to get it all the way around yeah yeah yeah I thought I was at the Disco we have our bana ready to go into the oven so here we go slide that in there let that cheese smelt it’s going

To take about 10 minutes maybe tops 8 to 10 minutes we’ll be ready to go all right friends it was actually only about 6 minutes these are done wowe Gaza does that look good or what and we’re not even done yet you may notice that we did

Not put all the jalapenos all over the place normally they will have them on a corner so that way if somebody wants jalapenos they can get some if they don’t want them it’s not already on the tray there and usually comes with a bunch of onions we’re going to put those

Right here some people like to make tacos out of their chips and cheese and meat generally you’re going to have some Tomatoes as well so we’re going to put those over here on this corner right here all right another thing that you’re usually going to have on here is a big

Old serving of guacamole and last but not least depend know how many people the Banas for you’re going to get one kadia for each person that should do the job for us here today we’re sitting right here in front of this big beautiful bana platter get you a big

Piece of Chip here you pass the tray around everybody grabs whatever they want and you know you just take a big old bite M guys delicious delicious you can take a little bit of wacamole on here too get a jalapeno little bit of onion and the Tomato doesn’t fit so we’re good for

Now delicious friends nachos don’t get no better than that I hope you’ve enjoyed this video we’re going to enjoy this bana here next before it gets too cold you can catch us at Pitmaster us for the wild OG and the brisket rub y’all keep the smoke light make it work and

Boom don’t forget the guess idea too h