I don’t know where I saw it, but a photo of a hot tray of ooey gooey warm nachos I saw somewhere sparked the inspiration for this post. While I stayed with a horse ranching family in the mountainous outskirts of Oregon this past summer, I remember having a lot of baked loaded nachos as snacks. It was just something very satisfying that everyone loved. I haven’t thought about them in a while, but when I encountered that photo.. I knew I had to recreate this epic snack dish my way.
And by recreating.. I mean I even tried to make my own sour cream from my homemade coconut milk recipe. Which was going to be some sweetened coconut milk-based yogurt (incubated, fermented and all), but I’m still working on perfecting that recipe. So the one you see here is more or less a place holder, but still a dang good one at it.
I used Russ Crandall (The Domestic Man)’s recipe for Tostones here to make my crispy nachos. The original recipe can be found in his wonderful cookbook, The Ancestral Table. Thanks to this recipe, I am a hundred percent confident in making plantains now! I used to always get some pieces that just wouldn’t cook thoroughly, and what could be worse than biting into a starchy raw piece of plantain? Making Tostones is foolproof as the smushing ensures the pieces will be thin enough to cook through quickly.
- 1/4 cup coconut oil
- 2 plantains, ripe, yellow with black spots
- 1/2 avocado
- 1/4 small onion
- 1/4 teaspoon garlic powder
- 1 teaspoon lime juice (optional)
- 1/8 teaspoon sea salt
- 1/4 cup coconut cream (homemade recipe here)
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoons raw honey
- pinch of sea salt
1. Cut your two plantains into about 1/2″ inch slices. As you can see in the second photo, I used both ripe (left) and very ripe (right) plantains. Both turned out fine.
THE FIRST FRY
2. Melt 1/4 cup coconut oil in a large frying pan and lightly fry the plantains on medium-low heat. Keeping it at medium-low is important as coconut oil tends to smoke fast (which means its heated beyond its capacity). Fry each side for about 3 minutes each, flip over and do the same for the other side, they will have turned bright yellow as shown above. Wooden chopsticks are my frying utensils of choice.
3. As the plantains get done, transfer them to a wire rack.
4. When your plantains are cool enough to handle, smush them! I used the two plate method, where you smush each plantain piece between two heavy identical plates to flatten it. I find it easier to smush them while they’re warm.
5. Toss into the same pan with the same oil (add more if needed) and fry until golden and crispy on medium-low heat. Cool on a wire rack and immediately season with sea salt.
COOK THE MEAT
6. Finely chop your onion and mince your garlic. In a pan with 2 teaspoons coconut oil on medium heat, brown the onions and garlic first. Then add in your meat and stir-fry until no pink spots remain. Stop stirring and leave the meat to brown for 2 minutes on medium-low heat. When well browned, set aside.
PREPARE YOUR GUAC AND SOUR CREAM
7. Simply combine each respective condiment’s ingredient list in a small bowl.
LOAD ‘EM UP
8. Now that you have all your components together, it’s time to assemble!
SERVE AND DIG IN (literally!)