I call this Nacho Average Taco Salad
(audience laughs)
because we're going to basically make a giant salad
on a giant cutting board,
and we're gonna top that with toasted corn tortillas
with a little cheese on it,
and we're gonna top that with a lean, homemade taco topping,
not that package with fatty ground beef.
We're gonna start with super lean ground sirloin,
or ground bison, if you wanna try that for your family,
and we brown that in just a little bit of oil
and we're gonna do our own spices.
So, you're not getting a big,
fat packet of chemicals and salt.
You're gonna make your own taco topping,
and then we're gonna make our own taco sauce,
so it's not filled with corn syrup.
We're gonna do our own avocado, good fat,
sour cream or yogurt squish to put on top.
I mean, it's gonna be really fun and interactive,
and our dressing (audience applauds)
is chipotle-lime.
We're going to add some salt and pepper,
a fat palmful of chili powder,
about a half a palmful of coriander, nice and bright.
Its best friend is cumin,
they don't go anywhere without each other.
Half a palmful of cumin,
couple of fat cloves of garlic,
and jalapenos and onions.
I like the combination of a little bit,
like, a half a cup of beer and a half a cup of stock.
For our taco sauce, one can of diced chilies and tomatoes,
so these are mild green chilies, canned tomatoes.
See the chilies there?
With mild
chilies.
Our reserved
onion,
little bit of cilantro,
some granulated garlic,
about a teaspoon.
About a teaspoon of ground cumin.
Smells delicious, and a little splash of vinegar,
cider or wine, whiz it up and that's done.
I love crispy iceberg lettuce,
so we're gonna put a huge bed on a giant board,
giant cutting board or serving platter.
So, we're gonna put the rinsed onion,
the chunky tomatoes,
I'm gonna chop up some more of this iceberg.
When we come back,
we'll make a creamy avocado sauce,
natural fat sauce for the top,
and we'll make our dressing, right after this.
(audience applauds)
Alright, guys.
This is our base.
For the dressing, we're gonna do honey-chipotle-lime,
and we're gonna get to that in a minute.
We made our own homemade taco sauce,
so not too sugary.
Our taco topping is cooking down nicely over here.
Now, instead of just dumping sour cream all over the top,
we're going to take a good natural fat,
avocado, one large or two medium,
throw that into the food processor.
I've already added salt and lime juice.
Let that set, then you can add sour cream
or tangy, delicious Greek yogurt.
For the dressing,
I like a smokey chipotle in adobo.
(audience applauds)
To sweeten our dressing,
we're gonna add a few fat tablespoons of honey
to balance the heat of the chili peppers,
or you can use agave.
Oregano next, about a half a palmful,
a little granulated garlic.
We're gonna grate in a little garlic
and I use the fine grater if you're gonna eat
the garlic raw 'cause it turns it into paste.
Lime juice, add a fat splash of cider or wine vinegar.
White or red wine vinegar,
or fat splash of cider vinegar, they're all delicious.
And then, we're gonna whisk in corn oil or olive oil,
until this emulsifies for us.
We're gonna toast our chips, and melt spicy Pepper Jack
and super-sharp cheddar over our corn tortillas.
Come on back and we'll assemble the salad.
(audience applauds)
So, it's salad night.
I'm trying to start a trend here
with what I call statement salads.
I have a giant cutting board here
and I've arranged a huge sort of salad scape.
Over that, we're going to pour
our chipotle-honey-lime dressing
to make the lettuce layer a little more appealing for folks.
If there's any left, you can pass a little at the table,
if somebody wants even more.
Then, this is the appeal,
we're going to top it with nachos and taco filling.
And we're putting our toasted corn tortillas
and melted cheese over the bed of the crunchy lettuce.
Then, we're going to top that layer
with our nice, lean, homemade taco seasoning,
beef taco.
Alright.
Then, we're gonna hit that with our homemade taco sauce,
down over everybody.
Then, we're gonna do our squishy-bottle avocado cream.
(audience applauds)
Then, I had a little cilantro left,
so we'll sprinkle that,
but I cannot have nachos, I don't know about you,
without pickled jalapenos.
(audience cheers) Yes.
Salad night is back. (audience applauding)