Garden Taco with Guajillo Roasted Carrots, Avocado, Cotija Cheese
- 1½ cups Mexican tortilla dry masa
- 1 teaspoon salt
- ½ cup carrot puree
- 1 tablespoon vegetable oil
- 1 cup carrot juice
- ¾ pound bacon, chopped
- 1 onion, chopped
- 1 garlic clove, chopped
- 1 tablespoon tomato paste
- 15 guajillo dried chilies
- 1 arbol chili
- 5 Roma tomatoes, halved
- 4 cups chicken stock
- ¼ cup cilantro, chopped, plus extra for garnish
- 1 cup crumbled corn chips
- Salt and pepper to taste
- 2 pounds heirloom carrots, scrubbed
- Olive oil, as needed
- 2 ripe avocados
- 1 cup cotija cheese
Combine masa and salt. Add carrot puree and oil, mixing in carrot juice slowly until it forms a dough. Shape into small balls and use a tortilla press to flatten.
Render the bacon fat; save bacon for other use. Add onions and garlic; caramelize. Add tomato paste, cook 5 minutes. Stir in chiles.
Add tomatoes, chicken stock and cilantro. Bring to a boil and simmer for 30 minutes. Add corn chips and blend in a food processor until completely smooth. Season with salt and pepper.
Toss carrots salt, pepper and olive oil to coat; roast in a 350 F degree oven until firm but tender; place in guajillo sauce.
Cook tortillas on griddle top and add roasted guajillo carrots. Top with avocado, grated cotija cheese and cilantro.
Chef-owner Troy Guard; Los Chingones, Denver