Description
Crunchy Nachos Bread with Beef is a flavorful fusion snack combining soft homemade dough with a spicy, savory beef filling, all wrapped in crunchy nacho chip crumbs and deep-fried to golden perfection. This recipe highlights a rich mixture of spices, melted cheese, and a crispy coating, perfect for an indulgent appetizer or party treat.
Ingredients
Units
Scale
Dough
- 185 ml milk
- 7 g instant yeast
- 15 g honey
- 1 egg
- 30 g butter
- 400 g flour
- 8 g salt
Coating
- 100 g nacho chips
- 1 egg
Beef Mixture
- 25 ml olive oil
- 150 g yellow onion, chopped
- 50 g red bell pepper, chopped
- 3.5 g salt
- 350 g ground beef
- 2 g cumin powder
- 3 g red bell pepper powder
- 2 g garlic powder
- 3 g cayenne powder
- 1.5 g black pepper powder
- 10 g fresh parsley, chopped
- 10 g jalapeños, chopped
- 25 g chili sauce
- 50 g grated cheese
Extra
- Cheese to taste
Instructions
- Prepare Dough: Place lukewarm milk, instant yeast, and honey in a deep bowl. Mix well and let it rest for 5 minutes until yeast activates.
- Knead Dough: Add beaten egg, butter, flour, and salt to the yeast mixture. Knead for 10-12 minutes until the dough is smooth and elastic.
- First Rise: Cover the dough and let it rise in a warm spot for 1 hour or until it doubles in size.
- Cook Beef Mixture: Heat olive oil in a pan. Add chopped onion, red bell pepper, and salt; cook until softened. Add ground beef and spices (cumin, red bell pepper powder, garlic powder, cayenne, black pepper, and salt). Cook for about 7 minutes, breaking up meat as it browns. Stir in parsley, jalapeños, and chili sauce. Sprinkle grated cheese on top and allow it to melt. Remove from heat and let the mixture cool completely.
- Grind Nacho Chips: Pulse nacho chips in a food processor until coarse crumbs form; avoid grinding too fine for better crunch.
- Shape Dough Balls: Deflate the risen dough and divide into 11 equal pieces (about 60 g each). Shape each into a ball.
- Assemble Filling: Roll out a dough ball into a 13 cm circle. Place a slice of cheese on the dough, optionally add sauce, then spoon a portion of the beef mixture on top.
- Fold Dough: Fold the top and bottom edges inward, then fold the left side over, rolling dough over the filling. Pinch edges tightly to seal and prevent filling leakage during frying.
- Coat Dough Balls: Turn over the sealed dough, brush with beaten egg, then coat evenly with the ground nacho chip crumbs. Place on a parchment-lined baking sheet and let rise in a warm place for 30 minutes.
- Fry Nacho Bread: Heat sunflower oil to 175°C (350°F) in a deep frying pan or pot. Fry the bread in small batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels to remove excess oil.
- Serve: Serve hot with guacamole, sour cream, or additional chili sauce for extra flavor.
Notes
- Use a warm, moist environment like an oven with the light on and a bowl of warm water for optimal dough rising.
- Cool and drain excess moisture from the beef mixture to prevent soggy dough.
- Keep the nacho chip crumbs coarse to enhance crunchiness.
- Maintain oil temperature at 175°C to avoid greasy or undercooked rolls.
- Fry in small batches to keep the oil temperature steady.
- Try different cheeses such as cheddar or mozzarella for varied flavors.
