All the flavor of nachos with meat but in the version with seasoned wedge potatoes. Serve them with jalapeño peppers and yellow cheese, they will be a hit among all your friends.
For the meat sauce: Place a little oil in a pot, sauté the chopped onion and garlic.
Add the ground beef, breaking it up with a spatula to separate it.
Cook the tomatoes and blend them with the tomato puree.
Strain the mixture over the meat, season with salt and pepper to taste and the spices.
Wash the potatoes well, pierce them with a fork. Pre-cook them in a pot with boiling water for 10-15 minutes, we need them to be firm but easy to cut without falling apart.
Meanwhile, mix in a bowl the flour, cornstarch or Tempura flour if you can find it, cayenne pepper and sweet or hot paprika if you have it. Add the onion and garlic powder, salt, pepper, and breadcrumbs. Mix well.
Cut the potatoes in half, then place one half with the base facing up and cut it in half again. Then cut that half in half as well. Moisten them slightly so that the flour sticks well.
To bread them, you can roll them one by one in the flour mixture or you can place this in a plastic bag and add the potato wedges to soak them completely.
Heat enough oil in a wide pan, test with a potato to see if the oil is hot. Fry them in batches so they cook evenly. Flip them to brown both sides.
Place them on a plate with absorbent paper, and later on a serving platter.
Pour the liquid cheese over it (you can heat it a little in the microwave), the meat sauce, and of course give it the unique touch of traditional nachos with Clemente Jacques ® pickled peppers sliced.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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