https://www.cutoutandkeep.net/projects/paleo-plantain-nachos • Posted by Melissa Joulwan
Tacos versus nachos. It’s a timeless rivalry with no clear winner. I think we can all agree that a basket of crispy things, ready to be smothered in tender, spicy meat and fresh toppings can perk up the most mundane Monday or woeful Wednesday… or Super Bowl Sunday! So why choose? This recipe combines the best of tacos and nachos — crispy, salty, spicy, sloppy — while ditching the soy, sugar, and grains hidden in most commercial taco seasonings. It’s impossible to argue and stuff chips into your mouth at the same time, so let’s just declare a peace treaty between tacos and nachos.
Tacos versus nachos. It’s a timeless rivalry with no clear winner. I think we can all agree that a basket of crispy things, ready to be smothered in tender, spicy meat and fresh toppings can perk up the most mundane Monday or woeful Wednesday… or Super Bowl Sunday! So why choose? This recipe combines the best of tacos and nachos — crispy, salty, spicy, sloppy — while ditching the soy, sugar, and grains hidden in most commercial taco seasonings. It’s impossible to argue and stuff chips into your mouth at the same time, so let’s just declare a peace treaty between tacos and nachos.
Preheat oven to 350F. Cover two large baking sheets with parchment paper and set aside.
Prep the plantains. Cut off both ends of the plantain, then with the tip of a sharp knife, make shallow slits lengthwise along the skin. Use your fingers to pry off the strips. With a mandoline slicer on its thinnest setting, slice the plantains into coins. Use two wooden spoons to toss the slices in a large bowl with the olive oil.
Bake the plantains. Use four coins to make each “tortilla:” Lay them flat on the baking sheet with edges slightly overlapping and sprinkle with salt. While they bake, the natural starches make them stick together. Bake for about 30 minutes until very crisp and beginning to brown. Remove from the oven and sprinkle with additional salt, if you’re feeling it. Meanwhile…
Make the taco meat. Heat the coconut oil in a large, non-stick skillet over medium heat, about 2 minutes. Add onion and cook until softened, about 7-10 minutes. In a small bowl, mix the garlic, chili powder, cumin, coriander, oregano, cayenne, and salt. Add to the onions and stir until fragrant, about 30 seconds. Crumble the ground beef into the pan and cook, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes. Push the meat to the side of the pan and drop in the tomato paste, frying until it darkens a bit, about 3 minutes. Add the chicken broth and vinegar; stir to combine. Bring to a boil, then reduce to simmer and cook, uncovered, 10 minutes, until the liquid has reduced and thickened. Add salt and pepper, to taste.
Dig in! Pile the meat on top of the plantain chips and top with your favorite garnishes. This recipe is from my cookbook 'Well Fed 2: More Paleo Recipes For People Who Love To Eat.'