Name: Tomato Nachos with Hot Jalapeno Chile Molido recipe by Aarti Sharma at BetterButter
Prep time: 45 min
Cook time: 50 min
Total time: 95 min
Yield: 4
Ingredients: For Tomato Nachos : Refined Flour – 1 Cup; Maize Flour – ½ Cup; Tomato Puree – ½ Cup; Salt – to taste; Red Chilli Powder – ½ teaspoon; Oil – 1 tablespoon (for dough); Oil – to deep fry; For Hot Jalapeno Chile Molido : Jalapeno – 5 (cut into thirds); Tomato – 1 (cut into halves); Onion – ½ small (cut into halves); Garlic cloves – 2 to 3; Olive Oil – as required; Juice of one lemon; Salt – to taste

ABOUT Tomato Nachos with Hot Jalapeno Chile Molido RECIPE

Tomato Nachos with Hot Jalapeno Chile Molido recipe is a mexican recipe where tangy tomato nachos has been served with roasted hot jalapeno pepper salsa.

Ingredients Serving: 4

For Tomato Nachos : Refined Flour – 1 Cup
Maize Flour – ½ Cup
Tomato Puree – ½ Cup
Salt – to taste
Red Chilli Powder – ½ teaspoon
Oil – 1 tablespoon (for dough)
Oil – to deep fry
For Hot Jalapeno Chile Molido : Jalapeno – 5 (cut into thirds)
Tomato – 1 (cut into halves)
Onion – ½ small (cut into halves)
Garlic cloves – 2 to 3
Olive Oil – as required
Juice of one lemon
Salt – to taste

Instructions

For Tomato Nachos : Take refined flour in a bowl. Add maize flour, salt, tomato puree, red chilli powder, crushed black peppercorns and oil, mix and knead into stiff dough. Set aside for 10-15 minutes.
Divide the dough into large equal portions, dip in some hot oil and roll out to a thin sheet.
Cut sheet into a square and prick with a fork. Cut into triangles
Heat sufficient oil in a pan
Deep-fry the triangles in hot oil till light golden brown and crisp. Drain on absorbent paper
Repeat the process for making more nachos.
For Hot Jalapeno Chile Molido : In a skillet heat couple tablespoons of oil, add coarse diced jalapenos, tomatoes, onions and start steaming or cooking them. Now add garlic cloves. Cover with a lid and as everything get tender, start mashing the ingredients with a potato masher, then add salt. Mash to the desired consistency that you like.
Turn off the heat. Add lemon juice. Mix well.
Assemble tomato nachos in a serving plate and put some Jalapeno Chile Molido in a small bowl and serve.

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