- Difficulty: Easy

- Prep time: 20 minutes + 10 minutes of cooking

- Serves: 6 people Serves

- Cost: Low

- Note: The nachos are already spicy, we suggest combining them with classic guacamole, pico de gallo or for the more fearless, with a very spicy habanero sauce.


  • 400 g corn
  • 400-500 ml warm water
  • 1 pinch of salt
  • Sunflower oil
  • Chili pepper to taste
  • Paprika to taste
  • Cumin to taste


  •  Pass the corn with Faribon 600 or Faribon 600 P;

  •  In a bowl, add the cornflour thus obtained, a generous pinch of salt and gradually add the water;

  •  Add a lot of water until you get a dough that can be modelled with your hands like plasticine that does not crumble;

  •  Leave to rest for 20 minutes;

  •  Add cumin, paprika and chilli and mix the mixture;

  •  Take some dough and roll it out with a rolling pin between 2 baking papers. The dough must be very thin, about 2 mm;

  •  Once the dough has been rolled out, add a sprinkling of covering and roll out again; then cut circles of about 15 cm;

  •  Crosscut each circle and cut in half;

  •  Fry in plenty of oil, drain on kitchen paper and leave to rest.