Slight variation on the regular nachos, as I made a while sauce like “sauce pommes-frites” in France. This was improvised, and there are no measurements given below, but any proportion should taste good.
I hope that name I came up with translates correctly into Spanish!
Ingredients — sauce
- oat cream or soya cream
- Plamil egg-free mayo
- wholegrain mustard
Ingredients — other
- nacho tortilla crisps
- tomato, sliced
- red and yellow pepper, cut into rings
- white onion, sliced
- carrots, thinly sliced
- garlic, crushed
- chilli powder
- Make the sauce by mixing together the cream, mayo and mustard; roughly 3 parts mayo, 2 parts cream, 1 part mustard. (Adjust the cream to change how thick the sauce is.)
- Fry the onions in sunflower oil, then add garlic, chilli powder and the vegetables.
- Serve a layer of tortilla crisps then a layer of veg then a layer of sauce.
Feel free to improvise this snack however you wish, perhaps with coriander, refried beans or fried plantain.