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I live in a place where it is hard to find decent corn meal or Mexican hominy flour, masa horina. The nachos I've had here taste sweet. I think it is because they probably only grow sweet corn here. I spoke with a corn farmer who said he grew sweet corn, and based on what he said, corn here is sweet corn. So they probably use that instead of field corn for nachos.I've fried up nachos from corn tortillas from the store in the US, and if I cooked them just right for long enough, they came out yellow and nice looking.I got some masa horina and brought it over here. It has been sitting in a bag doing nothing. So last night, while my wife was out grocery shopping, I asked my kids if they wanted to help make some nachos. Two of my daughters were interested. So we made some play-dough out of masa and water, squeezed them on the wooden press I bought in the US, and I cooked them on the skillet. They tasted like regular tortillas. Some were a bit thick, but pretty authentic as I recall. I didn't have any of the fixings, and I was going more for nachos. I fried them up. They either turned out too dark or too white. They were okay, but not as good and not the same color as a bag you might pick up from a grocery store in California. Are nachos usually made from the masa horina the Mexicans use to make tortillas?Here is another big question. I found some okra in the store, and the plan was for my wife to try to make the southern style okra. Has anyone tried masa horina instead of cornmeal for this sort of thing? We moved and were busy, so my wife ended up putting the okra in bolognese sauce, which actually went well, except whoever picked the okra let it get tough and chewy instead of picking it young. I used the sauce on the nachos I did not fry. I saw some overpriced corn flour here in a store. It was kind of a fine flour, and I wouldn't be surprised if it were sweet, too

My guess is that if the nachos are sweet, some sort of sweetener has been added to them. I think if the corn is mature enough to grind into flour, the sugars have been converted to starch already anyway.I don't know about the masa horina for okra, but it shouldn't hurt to try.As far as the color of your nachos, that will depend on the type of corn used for the flour. I'm pretty sure the masa horina is used for tortillas, and nachos are basically fried chips of tortilla.

I looked up recipes, but did not get the same color I got if I fried corn tortillas in the US. Maybe they don't use the same kind of flour or I didn't have the temperature just right.Corn tortillas don't taste as good as flour tortillas, and we can buy them here. My wife also made up her own recipe that had a bit of pumpkin in the flour, which was really good and moist. We bought some taco seasoning, and we have a hand-powered meat grinder, so we've had some good soft flour tortillas with chicken taco meat on them. There is actually a taco place a few miles from here that serves tacos that are a little better than Taco Bell, but smaller and more expensive if I want crunchy tacos. The shells tasted normal. They may just sweeten the tortillas here for local tastes. It's weird to me. The local chips that look like Doritos just don't taste the same. Cheese flavored Cheetos aren't quite cheesy enough, and they have other weird flavors