Since starting the Meal Club, we’ve gotten in touch with quite a few different sorts of eaters. We’ve got vegetarians, some meat-eaters who are just curious, and a couple of vegans.
The way we eat is very personal, and we here at Dollas are respectful of that. Some people don’t like hot, others prefer it. Some Vegans want extra salt and something special, some want no salt, no oil, and there is place enough for everyone in our kitchen.
However, one of our best meals, our personal and club favorites is Mexican Food. Mexican food has been having a moment for a few years now, and we think we know why. It is home food, hearty food, with a real emphasis on flavor and quality.
We are obsessed with Mexican food, we are slowly working through a Vegan Mexican cookbook, and Ma Dolla is watching all the Youtube Videos.
Today we are focusing on something we all have had some version of in our lives. Nachos. Whether you know it as Doritos with cheese melted on top or a heavy meal with lots of beans, we got some new for you.
Doritos are not Nachos.
Listen carefully, Doritos are not Nachos.
Corn is a staple in South America, and they have many special ways of preparing. It’s a complex grain, and the same as beans, people cannot metabolise it correctly unless it is prepared the right way.
To keep our tortillas as close to the traditional version as possible, we added maize meal. Yep, pap. Cooked and cooled.
- Cooked maize – pap, mieliemeel
- Baking powder
- Warm water
Start with the flour and the salt, baking powder, and warm water. Add the pap in the blender, it is the fastest way. Then knead the dough until you are satisfied with the gluten activation, be sure not to over-activate.
This is not light, tortillas are not supposed to be, it’s got the body, the way it’s supposed to be.
We took small balls of the dough, flattened it with our specialized Tortilla press, custom-made for us by Pa Dolla. We dry fried them, and once cooled cut them into small pieces. Then we fried them in medium oil, making Nachos.
Set on paper towels to absorb the excess oil.
- Cocoa Powder
Ma Dolla started making salsa after reading the book. It is not a condiment, it’s not a sauce. It’s SALSA.
Start with tomatoes, cut into big chunks and fry until soft. Add all the ingredients slowly, ending with the Cocoa Powder. This is essential, without cocoa powder it’s just salsa, but with the added richness of the cocoa, it is absolutely gorgeous.
We served the salsa on top of a colorful corn and bean mix, with the nachos on the side. We invite you to do the same.
Happy cooking Dollas…