The nachos came in the city of Pedras Negras, Coahuila, Mexico, restaurant Victory Club, owned by R

The nachos came in the city of Pedras Negras, Coahuila, Mexico, restaurant Victory Club, owned by Rudolfo DeLos Santos. In 1943, Women of the twelve American soldiers who were housed water vapor pressure table in Texas, went to the Black Stones with purchases, and restaunte arrived at the end of the day. And ate the new food invented by Ignacio "Nacho" Anaya with tortillas into triangles, melted cheddar cheese and pimenta.Pediram a spice house, where he served the dish and called Nachos Especiales. Anaya was working on "Modern water vapor pressure table Restaurant" in the city, which still uses the original recipe. Then he opened his own restaurant the "Nacho's Restaurant" in Pedras Negras. The original recipe was printed water vapor pressure table in 1954 in Cookbook of St. Anne. Ignacio Anaya died in 1975. In his honor, a bronze plaque was erected in Pedras Negras, and October 21 was declared the International Day of the Nacho. The son of Ignacio, Ignacio Anaya Jr. is the judge of the annual event of nachos. There are many dishes of nachos, with various spices and ingredients, but I will mention only one.
Ingredients kg of ground beef, also known as ox-grated, water vapor pressure table first (the second addition to being full of nerves, loose a lot of fat and hinders the cooking); water vapor pressure table onion, chopped into squares; oil to brown the onions and fry the meat , extra cheese water vapor pressure table of any kind, chopped into small square or grated, 2 packages of Doritos; tomato sauce with spicy content, ketchup, chili powder (or grain, provided you have a grinder), anyway, this dish is originally Mexican.
Preparation put enough oil to lightly cover the bottom of the pan, turn the heat and place the chopped onion, when the onion is browned, add the meat and mix; go stirring the meat from the pan to cook evenly, add the sauce tomato and ketchup and stir well to mix; put pepper to taste, but I point to put a bit more than just your taste, mix it again to spread the territory of pepper; add the cheese and see everything very well and constantly for not sticking (even though this is inevitable).
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