This recipe fun to make and absolutely delicious! Instead of traditional chips, I used a yucca root, a tropical tuber, as my base.
For the “chips”:
- 1 yucca root (about 9 inches long)
- 2 Tbsp olive oil
- 1 tsp salt
For the topping:
- 1 lb ground meat
- 1 Tbsp 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 garnish:
- 1 Tbsp shredded cheese
- Green Onion
1. Preheat oven to 400 and put a large pot of water on to boil
2. First, chop the ends off the yucca, they can be less than appetizing sometimes. Next, carefully peel the thick bark from the root, leaving a potato like veggie. Now slice into desired chip thickness- try not to slice them to thin or they will burn easily. I tried to keep mine about the thickness of a nickel or two.
3. Boil your chips for about 10 minutes. I learned this from The Paleo Mom who says this helps rid the root of cyanide.
4. Next, 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, sautee 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.