Nachos

BECHAMEL NACHO SAUCE

Start by melting your butter and bringing to a gentle simmer, you can now start adding your plane flour 1-2 teaspoons at a time stirring rapidly to ensure you have a smooth texture before moving on.

Once you have incorporated all your flour start adding your milk approximately 1 tablespoon at a time.

The mixture will seize up but keep mixing and adding the milk. Fluctuate the heat here as you don’t want to burn your mixture. Add any flavourings you may like, you may need to adjust once you add in your cheese but adding the flavour at this stage will allow them to absorb.

Time to add in 1/3 of the cheeses, you don’t want to overwhelm the béchamel so dissolve the cheese before you add more.

 

AVOCADO DIP

Mash avocados and place in your finely diced tomato, shallot and jalapeños.

Add salt and pepper and lime juice to taste. Mix cover and refrigerate for later.

 

CORIANDER DRIZZLE

Pull the leaves off of the coriander stems and place in your processor or blender. Cut off the stem and de seed the jalapeños, slice into slightly smaller pieces so it’s easier for the processor to do its thing.

Place all the remaining ingredients in a food processor and wiz until smooth.

 

Place in a ramekin to dip or jar to pour over your nachos.

 

Place your tortilla chips on a heat proof plate or a baking tray and place in the oven at 200°c for 10 min to crisp them up.

 

Remove the pulled pork from the oven and shred with two forks and stir through the 3 bean mix and set to the side.

 

Plate up Scatter the pulled beef over the tortilla chips then sprinkle the finely chopped shallots over the beef.

Drown or pour the desired amount of béchamel nacho sauce over the chips and pork.

You can either pour the coriander sauce over the nachos or keep in the ramekin to dip.

Place a generous dollop of avocado and of sour cream to the side to prevent from melting and softening your tortillas.

 

Enjoy your bougie nachos Garnish Coriander and Tabasco sauce

​

SUBSCRIBE

​

​