Nachos and Magna!
WITH MAGNABUFèT SAUCE
The nachos are small triangles of corn flour obtained by dividing the tortillas into wedges; they are fried, usually covered with julienne-cut cheese, sprinkled with slices of fresh chilli and baked (or microwaved) for a few minutes until the cheese is melted.
But have you ever tried them with ours Magnabufèt sauce? If the answer is no, you should definitely follow this recipe to the end!
Ingredients
- Precooked yellow corn flour (for tortillas) 250 g
- Warm water 250 g
- Salt 1 tsp
- Magnabufet sauce
Difficulty: Easy
Preparation: 30 minutes
Doses for: 4 people
Preparation
Mix the corn flour with the warm water in which you have previously dissolved the salt and mix alla together until you get a homogeneous and compact dough.
Place the mixture in a bowl covered with plastic wrap and let it rest for about half an hour.
After this time, divide the dough into 10 pieces and form 10 balls.
With the help of a rolling pin, roll each ball into a thin round sheet with a diameter of about 15 cm. Little trick: to help you and prevent the dough from sticking to the rolling pin while you roll it out, place it between two sheets of greaseproof paper!
If you want to get perfect circles but do not have the appropriate tortilla press, you can shape them with the help of a lid and a pizza cutter wheel.
Always with the pizza wheel divide the tortillas into 8 wedges each.
At this point, fry the cloves obtained in a little hot peanut oil (they must not float in the oil) and once fried place them gradually to lose the excess oil (without overlapping them) on absorbent kitchen paper.
Once cooled, serve them with ours Magnabufet sauce! A real pleasure for your palate!
Happy Aperitif!
