Have you ever tried making your own tortilla chips? It's not hard, but a bit fiddly. Is it worth the effort for the end result? Totally! We also make smokey poached chicken to have alongside cheese, jalapenos, salsa and guacamole in our ultimate nachos. Trust us, they will be the best you've ever eaten!
Preheat an oven to 180ºC and the frying oil in a large, deep pan to 180ºC (or use a fryer). Never leave it unattended.
Add the cornmeal to a large bowl and add a generous pinch of salt. Pour in the water and olive oil, then mix to a smooth dough. Press the dough onto a non-stick baking tray in circles 15cm across.
Bake in the oven for 5 minutes to start the drying out process. Cut the circle into 6 wedges and easy off the tray. Lower the corn wedges into the oil and fry for 3 minutes until golden and crisp. Scoop the tortilla chips out onto a plate lined with kitchen towel and set aside to drain of excess oil.
Peel and dice the onion and garlic and chuck them into a hot pan with the glug of oil. Add the smoked Tabasco, smoked paprika, muscavado sugar and tomato purée. Cook until the onion is soft and the mixture is sticky.
Pour in the stock so it half covers the chicken and let it come to a boil. Reduce to a simmer and add the chicken breasts. Simmer for 20 minutes, turning the chicken over halfway through.
Remove the chicken breasts and pull them into strips. Return the pulled chicken to the pan and turn the heat up a little. Reduce the sauce until the mixture is just slightly wet.
Preheat an oven to 200ºC.
Scatter a layer of tortilla chips onto a baking tray to warm through in the oven. Arrange them on a serving platter, plate or board and spoon over some chicken, cheese and jalapenos, then cover with another layer of chips. Repeat to use up the ingredients and finish with a big handful of cheese.
Place the bowl in the oven for 5 minutes, until the cheese has melted. Top with the salsa, guacamole, sour cream and some extra jalapenos and chicken. Serve the whole thing and let everyone tuck in. Serves 4