Taqueria Fermented Vegetable Nachos

Aromatics including Mexican oregano, cumin seeds, and garlic allow the fermented carrots and jalapeños to take on a depth of flavor.

Loaded with vegetables, textures and probiotics, this version of nachos stands out for the multitude of colors and layers of flavor it showcases — minus the grease.

What's Good to Know with Chef O:

• Creating the cashew cream by using leftover brine is not only resourceful but also creates a rich flavor profile while adding probiotics into the equation.
• Cut the fermented vegetables into smaller pieces to create the perfect bite.
• Adding raw apple cider vinegar to the brine when lacto-fermenting the vegetables helps the pH drop quicker and helps the vegetables retain a crunch.
• Add a protein or plant protein and serve as a heartier meal.
• Looking for a different vehicle for your ferments? Load these ingredients onto tortillas to make tacos instead or serve over greens as a salad.

The time to get your nacho on is now — Super Bowl playoff season is upon us, after all. 

 

 

 

 

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Recipe

Taqueria Fermented Vegetable Nachos

Ingredients

For the Cashew Cream:

• 1 cup raw cashews, soaked
• 1/4 teaspoon sea salt
• 3/4 cup taqueria fermented vegetable brine (recipe below)

For Assembly:

• 1 bag tortilla chips
• 4 cups taqueria fermented vegetables (recipe below), cut into smaller pieces
• 1 tomato, diced
• 1/2 cup sliced black olives
• 1 bunch cilantro, chopped

Directions

1. Blend soaked cashews with sea salt and taqueria vegetable brine.
2. Lay out tortilla chips on a plate or bowl. Dollop with spoonfuls of cashew cream.
3. Top with taqueria fermented vegetables, tomato, black olives and cilantro.

Taqueria Fermented Vegetables

Yield: 1 1/2-gallon jar

Ingredients:

For the Vegetables:

• 4 shallots, quartered lengthwise
• 8 jalapeños, cut in half lengthwise
• 1 carrot, peeled and cut into diagonals

For the Spice Mixture:

• 2 tablespoons Mexican oregano
• 1 tablespoon black peppercorns
• 4 garlic cloves, sliced
• 1 bay leaf
• 1 teaspoon cumin seeds
• 2 tablespoons sea salt
• 1 cup apple cider vinegar
• water, to cover

Directions:

1. Add shallots, jalapeños and carrot to a medium bowl.
2. Gently massage in Mexican oregano, peppercorns, sliced garlic, bay leaf, cumin seeds and sea salt.
3. Transfer to a sterilized glass 1/2-gallon jar.
4. Add in apple cider vinegar and pour enough water to cover.
5. Fasten the lid and attach the airlock.
6. Ferment at room temperature for 7 days.
7. Refrigerate for extended storage.

More fermented recipes by Chef Olivia:

• How to Make a Beet & Goat Cheese Grazing Board
• Fermented Harvest Grape & Fig Compote
• Potato Flatbread with Fermented Cauliflower Tikka Masala