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