Umami
Umami

Apertíf

Moroccan Nachos

6 servings

servings

40 minutes

total time

Ingredients

1 (14-ounce) can crushed tomatoes

4 medium tomatoes, cored and quartered

1 small yellow onion (about 6 ounces), peeled and quartered

1/2 packed cup fresh cilantro

3 tablespoons lemon juice

2 to 4 teaspoons harissa, according to taste

2 garlic cloves, peeled and roughly chopped

1 tablespoon honey

2 teaspoons ground cumin

1 teaspoon fine sea salt, plus more to taste

2 ripe avocados

1 tablespoon chopped fresh cilantro

1 teaspoon lemon zest (from about 2 lemons)

1 tablespoon lemon juice, plus more to taste

1/2 teaspoon fine salt, plus more to taste

1 pound ground beef or lamb (preferably 15- to 20-percent fat)

1 small yellow onion, grated or finely chopped with its juices reserved (about 1 ¼ cups)

1/2 packed cup flat-leaf parsley, finely chopped

1/2 packed cup cilantro, finely chopped

1/2 packed cup mint leaves, finely chopped

2 heaped teaspoons sweet paprika

1 teaspoon ground cumin

1/2 heaped teaspoon fine salt, plus more as needed

1/2 teaspoon black pepper

Pinch of ground cayenne

2 tablespoons olive oil

1 (8-ounce) bag corn tortilla chips

9 ounces grated Cheddar (about 2 cups)

1 cup sour cream

A handful of cilantro leaves

Olive oil, to drizzle

Directions

Make the salsa: In a food processor or blender, combine the crushed tomatoes, fresh tomatoes, onion, cilantro, lemon juice, harissa, garlic, honey, cumin and salt and pulse a few times until the ingredients are evenly blended. Cover and set aside until ready to serve or keep in the fridge for up to four days.

Make the guacamole: Mash the avocado flesh with a fork, then add the cilantro, lemon zest, lemon juice and salt and stir together until well combined. Taste and adjust the seasoning, adding more salt and lemon juice if necessary. Cover and keep in the fridge for up to 6 hours before using.

Prepare the kefta: Heat the olive oil in a large frying pan over a medium-high. Add the beef, onion and the juices, parsley, cilantro, mint, sweet paprika, cumin, salt, black pepper and cayenne and cook, breaking up the meat with a wooden spoon until it is no longer pink, about 7 minutes. Cover and set aside until ready to serve or keep in an airtight container in the fridge for up to two days.

Assemble the nachos: Heat the oven to 400 degrees. Spread the tortillas on a sheet pan in a single layer. Top the tortillas with the kefta and a layer of Cheddar. Bake until the cheese has melted, about 10 minutes.

Remove the nachos from the oven and top with the guacamole, sour cream, about half of the salsa, cilantro leaves and a drizzle of olive oil. Serve immediately with the remaining salsa on the side.

6 servings

servings

40 minutes

total time
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