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Notice: Uninitialized string offset: 0 in /home/nortenews/public_html/wp-includes/class-wp-plugin-dependencies.php on line 1 Nachos con guacamole – Norte News
Esta receta de nachos o totopos es de Maximiliano Fassio, Director Académico del Instituto Superior de Gastronomía Mariano Moreno. El chef explica que tradicionalmente estos snacks se obtienen de la misma masa de tortilla para tacos que se corta en triángulos y se fríen. Se elaboran con harina de maíz nixtamalizada que en nuestro país es difícil de conseguir y cara, por lo tanto, comparte una versión con productos que están a nuestro alcance.
Ingredientes
400 g de harina 0000
400 g de polenta
200 g de manteca
10 g de sal
250 cc de agua
Aceite, cantidad necesaria
Preparación
Paso 1
Procesar la polenta hasta obtener una harina muy fina. Tamizarla.
Paso 2
Mezclar ambas harinas en un bol y agregar el resto de los ingredientes. Amasar hasta obtener una masa suave y homogénea.
Paso 3
Armar bolitas de 60 gramos y dejar descansar por 20 minutos, tapada.
Paso 4
Colocar la masa entre 2 papel film y estirarla hasta obtener discos 25 centímetros de diámetro.
Paso 5
Cocinar en un sartén antiadherente, bien caliente, sin nada de materia grasa. Apenas se formen burbujas en la superficie, voltearlas.
Paso 6
Reservarlas calientes en una bolsa de corte, para que se mantengan tibias, húmedas y flexibles, de lo contrario se secan.
Paso 7
Calentar abundante aceite neutro. Cortar las tortillas en triángulos irregulares y freírlas hasta que estén doradas. Servir acompañados del guacamole o queso cheddar fundido.