Garden Taco with Guajillo Roasted Carrots, Avocado, Cotija Cheese
The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.
- 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.