Nachos are one of those foods that I never know if they're truly Latin or some weird, American bastardized version of Mexican food. Though, to be honest, does it really matter when they taste SO GOOD?
Well, according to Nacho Mama (she would know, right?), Nachos are in fact Mexican, since they were invented IN Mexican and BY a Mexican. And what better way to celebrate their delicious invention than with these 5 finger-licking Latin nacho recipes for National Nachos Day which is, in fact, today! My stomach is honestly rumbling with all of these and I can't decide which is better. Well, perhaps I'll have a few of them–and I encourage you to do the same! They're the perfect snack AND make a nice, hearty dinner with some of these great topics. Dig in!
Readmore ¿Qué más? National Sandwich Day: 5 Latin favorites (RECIPES)
Chicken Tinga Nachos
Ingredients:
2 tablespoons canola oil
1 pound boneless skinless chicken thighs
1 small yellow onion, peeled and quartered
2 cloves garlic, smashed with the side of a knife
1 bay leaf
1 jalapeño pepper, split, seeds removed
1/2 small can chipotles in adobo sauce
2 cups low-sodium chicken stock
5 whole cloves
1/2 large bag tortilla chips
8 ounces monterey jack cheese, coarsely shredded
sour cream and cilantro, to garnish
Get the full recipe directions from Food Republic.
Chorizo Beef Nachos
Ingredients:
5 ounces skirt steak, chopped, or lean ground beef
5 ounces Mexican chorizo, casing removed, finely crumbled
1 medium onion
1 large garlic clove
1 teaspoon ground cumin, divided
1 1/2 cups plus 1 tbsp. mild to hot salsa verde
1 can (15 oz.) black beans, rinsed and drained
1/2 teaspoon dried oregano leaves
1 can (4 oz.) diced green chiles, drained
1 large, ripe avocado
1 tablespoon lime juice
2 tablespoons chopped fresh cilantro, divided
Kosher salt
9 cups tortilla chips
2 cups (1/2 lb.) shredded jack cheese
1 quart finely shredded Iceberg lettuce
Get the full recipe directions from My Recipes.
Loaded Veggie Nachos
Ingredients:
1 bag (7 ounce) corn chips
2 cups steamed broccoli
2 tablespoons minced pickled jalapenos
2 cups shredded cheddar
1 cup chopped tomato
1/2 cup salsa verde
1/3 cup sliced black olives
Get the full recipe directions from Rachel Ray Mag.
Chipotle Pork Nachos
Ingredients:
1 (1- to 11/2-pound) pork tenderloin
3 Tablespoons fresh lime juice
3 cloves garlic, minced
2 teaspoons cumin
3 Tablespoons vegetable oil
3 chipotles in adobo, or more to taste, chopped
6 ounces (or about half of 1 large bag) tortilla chips
11/2 cups shredded cheese (cheddar, Monterey jack or a mix)
3/4 cup black beans, rinsed and drained
1/2 cup sliced black olives
3/4 cup store-bought or homemade guacamole
3/4 cup store-bought or homemade salsa
1/4 cup sour cream
1/4 cup chopped scallions, green parts only
Get the full recipe directions from Just a Taste.
Tomatillo Shrimp Nachos
Ingredients:
1 tortilla chip for every shrimp
1 batch (2 cups) avocado and roasted tomatillo salsa
1/2 batch cilantro lime shrimp (see below)
2 green onions (sliced)
1 1/2 cups Monterrey jack cheese (grated)
1 handful cilantro (optional)
Get the full recipe directions from Closet Cooking.
