Nixta Taqueria Recipe Reboots

Our "Eat In" version of Nixta's Carrot Tostada. Almost as good, plus you get 4 for the price of 1!

INGREDIENTS

• Corn Tostadas, 4-HEB
• Carrots (full sized), 1lb-HEB
• Ancho & Morita Sauce-HEB (or make Salsa Macha, see recipe in Starters & Sides)
• Micro Greens-HEB
• Extra Virgin Olive Oil, 2-3 TBS-Costco
• Ricotta Cheese, 8oz-HEB
• Dates, 4 count, thinly sliced-HEB
• Pecans, 1 cup chopped-HEB
• Mint, fresh, 8-10 leaves chopped-HEB
• Honey, 2 TBS or more for taste-HEB
• Oregano, 1 TBS chopped fresh-HEB
• Butter, 1 TBS melted-HEB
• Salt to taste

INSTRUCTIONS

Toast Pecans:

1. Set broiler to high heat.
2. Mix melted butter, chopped pecans, and salt in a bowl. Toss.
3. Spread evenly on cookie sheet and toast in oven on lower rack for approximately 10-12 minutes. Stir every 3-4 minutes and remove when golden brown. It's easy to burn these!

Make whipped herb ricotta:

1. Combine ricotta cheese, honey, oregano and dash salt using a hand mixer.
2. Set aside.

Prepare carrots:

1. Keep broiler at high heat.
2. Wash and peel all carrots. Slice about 1/3 inch thick.
3. Toss carrots in 2-3 TBS olive oil and dash of oil.
4. Broil carrots approximately 10 minutes on lower rack.
5. Stir/flip carrots and continue broiling 10 minutes (for a more charred effect, move pan to up to top rack for last 2-3 minutes).
6. Remove from oven, place in bowl, and toast with enough Ancho & Morita Sauce (or Salsa Macha) to thoroughly coat/lace carrots. Resist using too much sauce - you don't want the carrots swimming in it!

Assemble tostadas:

1. Place tostadas on individual plates.
2. Spread approximately a TBS of ricotta mixture to edges of each tostada.
3. Scatter dates and chopped mint atop ricotta.
4. Add carrots atop dates/mint as desired (see image and don't make it too heavy to pick up).
5. Scatter microgreens lighlty on top.
6. Scatter pecans.
7. Add a few final drops of sauce (or Salsa Macha) on top.
8. Serve!

Our "Eat In" version of Nixta's Tuna Tostada. Almost as good, plus you get 4 for the price of 1!

INGREDIENTS

• Corn Tostadas, 4-HEB
• Tuna Poke Bowl, 1-Costco
• Micro Greens-HEB
• Yum-yum Sauce-HEB
• Chipotle Chili Spice-HEB
• Sesame Seeds-HEB
• Avocado, sliced (if desired)
• Lime or Orange, halved

INSTRUCTIONS

1. Mix 1/4 cup Yum-yum sauce w/ 1/2 tsp Chipotle Chili Spice.
2. Place tostadas on 4 individual plates.
3. Portion 1/t tuna poke bowl onto each tostada & add sliced avocado as desired (not pictured.)
4. Drizzle with Yum-Yum/Spice Mix back & forth across each tostada.
5. Squeeze halved lime/orange across each tortilla.
6. Garnish with sesame seeds and micro greens.
7. Serve!

An "Eat In" version of Nixta's Salsa Macha. Delish for dipping but also perfect in the Carrot Tostada (recipe under Mains)! Shout out to Mike Hultquist at Chili Pepper Madness for this recipe and image. Visit Mike's site for other tasty (and spicy) ideas.

INGREDIENTS

• Guajillo peppers, 2 large dried-HEB
• Chile de arbol peppers, 5-6 dried-HEB
• Dry Roasted & Salted Peanuts, 1/4 cup-HEB
• Garlic cloves, 4 chopped-HEB
• Sesame seeds, 1 TBS-HEB
• Olive oil, 2 cups-HEB
• Apple cider vinegar, 1tsp-HEB
• Mexican oregano, 1/2 tsp
• Salt to taste (Mike uses 1/2 tsp)

INSTRUCTIONS

1. Remove the stems and seeds from the anchos, guajillos and chiles de arbol. Chop or cut them into very small pieces, about 1/4 inch or smaller. Set them aside.
2. Add the peanuts, garlic, sesame seeds and oil in a medium pot. Heat to medium-high heat and cook for 5 minutes, or until the garlic starts to to crisp up and the seeds turn golden brown.
3. Remove from heat and stir in the chili pepper bits. Allow to cool for 10 minutes.
4. Stir in the vinegar, salt and Mexican oregano.
5. Pour the mixture into a blender or food processor and pulse several times until the salsa is nicely combined. Don't over-process the salsa macha, as you want to have nice crispy bits, not a puree.
6. Serve!

Storage: You can store your salsa macha in the refrigerator in a sealed container. It will last 3-4 weeks.