This was such a delicious kitchen experiment. I ended up buying way too many carrots from the local co-op and was putting them in EVERYTHING and this was one of the best discoveries in the week of all-things-carrot.
I recently picked up this lovely Michael Connelly plate at NCECA at the Art-Stream trailer. Totally worth the splurge! The imagery on the plate (there is a yellow house hidden under all that food) is subtle enough to add interest but not detract from the food, and its a sturdy sucker so I’ll be sure to be using it for years to come.
Not so Nachos
3 medium potatoes
1 ½ tsp cumin
1 ½ tsp Mexican hot chili powder (or chili power plus cayenne pepper)
1 tbsp garlic oil
Vegetable oil for greasing pan
½ lb ground beef
1 bunch of cilantro, chopped
1 lemon juiced
Salt and pepper
3 corn tortillas per person
Your favorite salsa and whatever else you wanna serve this with like rice, lettuce or whatnot
- Turn your oven to 350 degrees and oil/grease a pan/cookie sheet. Dice up the potato and carrots and toss with the garlic oil, cumin, chili powder and ½ tsp of salt. Roast for 30-45 min flipping/stirring halfway through until deeply browned.
- During the last 15 min of the vegetables roasting, cook the beef with salt and pepper in a small skillet. Toss the tortillas on top of the roasting vegetables or on another rack to crisp up (check on them every few min or they might burn!). Once cooked through add in the chopped cilantro and lemon juice and remove from the heat.
- Use the crisped corn tortillas as giant tortilla chips and serve with whatever else you want besides salsa.
NOTES: If you want to do your tortillas at the end crank up the oven to 425 degrees and cook on a wire rack (or the oven grates if your lazy) for 1-5 min until desired crispiness is achieved.