Mama’s Nachos

Crispy Corn Tortilla Chips, Queso, Black Beans, Onions, Tomatoes, Green Bell Pepper, Pickled Jalapenos, Sour Cream 60 servings about 6 oz

Tortilla Chips

1. In a large mixing bowl, briefly whisk together masa harina and salt. Gradually add 1 1/2 cups hot water and stir the mixture with a wooden spoon or silicone spatula until an evenly mixed dough begins to form. Use your hands to knead the dough for 2-3 minutes in the mixing bowl until it is smooth and forms a cohesive ball. The dough’s texture should feel springy and firm, like PlayDoh. If the dough feels too wet and is sticking to your hands, add in a few extra tablespoons of flour. If it feels too dry and crackly, add in an extra tablespoon or two of hot water. 2. Cover the bowl with a damp kitchen towel and let the dough rest for 10 minutes.

3. Use a spoon or a medium ice cream scoop to portion the dough into a 2-tablespoon ball, then use your hands to roll the ball until it is nice and round.

4. Place the dough ball between two pieces of plastic in a tortilla press. Then gently press the dough ball until it forms a 4- to 5-inch tortilla.

5. Heat a non-stick skillet over medium-high heat. Once the pan is nice and hot, gently peel the tortilla away from the plastic wrap and lay the tortilla flat in the skillet. Cook the tortilla for about 40-60 seconds per side, flipping it once speckled brown spots begin to appear on the bottom of the tortilla.

6. Cut the tortillas into 6 wedges and fry until crispy. Amounts Ingredients 9#c Masa Harina 6 ½ c Hot Water 4 tsp Salt

Queso Sauce

1. Combine all the ingredients in a medium saucepan over medium heat, whisk until smooth. 2. When it comes to a boil, reduce heat to low and simmer for 10 minutes, stirring often. 3. Remove from heat and cool in the blast chiller.

4. Store refrigerated in a covered container.

Pickled Jalapenos

1. In a medium saucepan combine the garlic, water, vinegar, sugar, and salt. 2. Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil, add the sliced jalapeños pressing them so they are submerged. Remove the pot from the heat and let it sit for 10 to 15 minutes, occasionally stirring and pressing the jalapeños into the brine. Amounts Ingredients 5 c Bechamel 3 ea Roma Tomatoes, diced 1 ea Onion, diced 2 TBSP Heavy Cream 2 tsp Salt 2 tsp Cumin 1 tsp Paprika 1 tsp Cayenne

Amounts Ingredients 1# Jalapenos, sliced 2 ea Garlic Cloves, crushed 1 c White Vinegar 1 c Water ¼ c Sugar 2 TBSP Salt

Assembly

1. Place freshly fried tortilla chips on a plate. 2. Top with queso sauce, beans, onions, tomatoes, sour cream, and pickled jalapenos. Amounts Ingredients 1# Black Beans 3 ea Tomatoes, diced 3 ea Onions, diced 3 ea Green Bell Pepper, diced 3 pts Sour Cream