HEC: Nachos

 Nachos

Ingredients

1T oil

2-4 Mushrooms

1/2 Onion

1/2 c Corn

1/2 c Green beans

1/2 can tomatoes

1/2 can chilli beans

Corn Chips

1/2 c Cheese

1/2 of Carrot

Sour Cream to serve

First--for most-- Mise en Place. All of the ingredients are gathered so that the prepping is finished for the cooking to begin. The ingredients to be prepped are cut, first, the carrot is washed and peeled then grated. The mushroom peeled then sliced into half a cm and then again halved, length-wise. As the mushroom was peeled and cut, the pan was preheated to medium heat. Thereafter the onion was finely cut and then--with the oil first--put in the preheated pan. It is then sauteed and sweated until translucent and had minimal colour. 

After such times, the beans, tomatoes, corn and peas were placed in the pan. The mixture was then simmered for a few seconds then the mushrooms and carrots were placed in. For several minutes it is then again simmered until all of the ingredients have softened. But before that, it was then tasted, through tasting wit was found that it needed a bit of seasoning, a few grinds of salt; salt is the main seasoning that brings out the flavour of foods, a basis of flavour.  Then is again tasted if the right amount is given. 

After the ingredients are soft it is then served on top of a bowl of nachos(sprinkled with a touch of black pepper when the ingredients 'just' softens) It should be known that black pepper loses much of its flavour when added in foods in the early process; that is why salt was added beforehand but the pepper was left until almost in the end. It was then sprinkled with a bit of grated cheese and eaten.

It was best eaten immediately, as the moisture from what was cooked if left for extended amount of time will soak the chips. As the chips soak, they lose the texture which is what makes nachos, nachos. The crunch as well as the following dip which is what gives the flavour of the dish. It provides the dry nachos moisture just enough; the beans gave a soft bite, while the onions had a mild lingering taste that wasn't over-powered. In all, it was quite a tasty dish, though minor changes would make it better. Aside from adding meat/mince, spices would make this dish more impactful than it was. As taken from a Mexican perspective, in Mexican foods it tends to contain a lot of spices and aromatics. Even just a dash of taco seasoning would have given it that feel.