THE COOL JERK CORNER
HOMEMADE NACHOS WITH HOMINY CHILLI & NACHO SAUCE
What the flippin ‘eck is hominy I hear you mutter. Well it’s a type of corn with a texture that fits somewhere between chickpeas and popcorn (now I have you intrigued). But where am I going to find this I hear you muttering again….well don’t worry I’m going to tell you that in a mo’. In general, if you can’t get an ingredient I’ve listed in my recipes in your average supermarket, I’ll let you know exactly where to find it. Chances are I’ll include at least one ingredient that you will have to go to a specialist shop to buy. I love going to deli’s and specialist shops like Asian grocery stores and chatting to the folk in there. It’s amazing what you can learn and it’s great to check out what else they sell. Plus you never know what tips they will give you….and that’s what happened on one Cool Jerk exhibition to Lupe Pintos Mexican deli on Great Western Road. These dudes are always super-helpful and if it wasn’t for them, I would never have come across hominy. They also have a super chilli recipe card which they give to their customers. I did a wee bit of work to adapt it to make it suitable for us conscientious eaters, and with some added hominy of course!
1 medium onions (chopped)
1 garlic clove (minced)
1 tsp smoked paprika
100g of shop bought roasted red peppers (pureed or chopped fine)
200g of tinned of tomatoes
¼ tsp of ground cumin
¼ tsp of oregano
2 chipotle chillies in adobo sauce*
½ tin of beans (I use Taco Mixed Beans in Mexican sauce from Tesco. If you don’t like your food too hot, replace with your favourite bean, even baked beans will do)
Half a tin of White Hominy (drained and rinsed)*
Salt and pepper to taste
*Glasgow dudes, you can pick these up in Lupe Pintos at 313 Great Western Rd! It’s midway between St Georges Cross and Kelvinbridge Underground. But you live in Edinburgh? Well that’s ok ‘cause they have a branch there too at 24 Leven St. I don’t know Edinburgh that well so you will just need to google where it is if you don’t already know the address.
70g potato (chopped into smallish chunks)
½ small carrot (chopped into smallish chunks)
1 small onion (roughly chopped into medium size chunks)
250ml cooking water
130ml coconut milk
5 tbsp nutritional yeast
2 tbsp lemon juice
1/2 tsp garlic powder
2 tsp salt
4 tortilla wraps (use corn tortillas for GF)
Oil (just use olive or whatever oil you normally cook with)
1 ripe avocado, halved, stone removed, flesh spooned out, and cut into slices.
A small handful of coriander leaves
A pinch of sea salt
1. Pre-heat the oven to 175c. Add oil to a pan on low-medium heat and fry the onions for 5 minutes, before adding the garlic. After a minute add the smoked paprika and stir.
2. Next up, chuck in the tomatoes, peppers, spices and chipotles, reduce heat and simmer for 25 minutes. Keep an eye on this and stir regularly. If it starts to stick, or dry up add a wee splash of water. Use this time to get started on the nacho sauce (see directions below). After 25 minutes, add in the hominy and beans and simmer for another 5 minutes (this would be a good time to get the tortilla chips on). Taste for seasoning and add some salt and pepper as your taste buds require.
3. For the nacho sauce, get a pot of water on a high heat and boiling. Throw in the potato, carrot and onion and boil until the potatoes are soft. Take off the heat and add in all the other ingredients. Blend this until smoooooooth (a hand blender will work fine), a few minutes will do the trick.
4. Take four tortillas wraps and brush both sides in oil and sprinkle over a little sea salt. Cut each in half then each half into around 4 triangles. Put on a baking tray and get that into your pre-heated oven. Cook for about 5 minutes and then turn them over (watch those fingers!) and cook for another 8 minutes until you see them starting to colour and look like you could snap them like a crisp. Keep an eye on these guys as they will start to burn fast.
5. Put around half of the tortilla chips into your serving dish then pour over the chilli. Pour the nacho sauce over the chilli then add the remaining chips to the dish, pushing them a third of the way into the chill and nacho sauce so that they look like a mountain range emerging from the dish. Finally add the avocado slices, coriander leaves and sprinkle over some sea salt, get a movie on and tuck in!