I love to tinker with the flavors of Mexican and Tex-Mex foods, but like most average American home cooks, I don't want to fuss with making my own tortilla chips at home. Yeah, I know there are a zillion commercial brands available, but just about every one of them is too salty for my tastes - and I like salt - so I avoid them like the plague.So what do I do when I want to make nachos? I grab a bag of Charras tostadas. The subtly spicy chipotle flavor is my favorite. When I make nachos, I break them up into wedges, but sometimes I leave them whole. I also like to use them as the basis for their namesake tostadas, eating them unbaked and covering them with a pile of shredded and sauced meats, salsas, guacamole, etc. Kinda like a flat taco, and marginally easier to eat than the American-style hard taco - a tostada doesn't automatically fall apart at the first bite.
They're pretty tasty on their own, too, especially with a nice margarita on the side. Mmm. :)
2 comments:
So these are what you used for the super bowl nachos, correct? I fried tortillas for chips on Sunday, both flour and white corn. The corn were crispier and held the guac better, but I liked the texture of the flour. Just dusted them with garlic salt.
Yes, I used the chipotle tostadas for the nachos.
Home made chips are of course the best, but I have a fear of frying. :)
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