“Chipless” Nachos

This recipe is fun to make and absolutely delicious! Instead of traditional chips, I used a yucca root, which is a tropical tuber, as my base.

Ingredients
For the “chips”:

1 Yucca root (about 9 inches long)
2 Tbs Olive oil
1 tsp salt

For the topping:

1 lb Ground meat
1 Tbs Tolucan Chorizo, Chocolate Chili, Yucatecan Recado Rojo, or Oaxacan Adobo Spice
1/3 C Crushed tomato or tomato sauce
1 tsp Salt
1/4 C Chopped onion

For the garnish:

1 Tbs Shredded cheese
Cilantro
Green Onion
Avocado

Instructions:

1. Preheat oven to 400℉ and put a large pot of water on to boil.

2. Chop the ends off the yucca. Carefully peel the thick bark from the root, leaving a potato like veggie. Slice the yucca into desired chip thickness (about the thickness of a nickle). Try not to slice them to thin or they will burn easily.

3. Boil your chips for about 10 minutes.

4. Toss the drained chips in olive oil and salt, and lay on a well greased baking dish. Bake for 10 minutes or so on each side until chewy and slightly crispy.

5. While your chips are baking, sautée your onions in some olive oil or ghee on the stovetop, then add in the ground meat and spices. Combine well and cook through. Pour in some tomato sauce or chopped tomato and mix well, simmering until chips are finished.

6. Top your finished chips with your meat sauce, cheese, cilantro, green onion, and some fresh avocado.

Enjoy!