Tulum-Inspired Nachos

If you’ve ever been to Tulum, Mexico, the word Tulum probably holds a special place in your heart. The mere mention of the name transports you back to the soft sand and shallow turquoise water of the Caribbean, the mezcal drinks, copal incense and some of the best food you’ve ever eaten. From the healing treatments and Temazcal to the bike rides through town, Tulum life stays a part of you, urging you to go back again and again.

Since I am at my best in Tulum, I like to do anything that reminds me of that joyful feeling I have when I’m there. Luckily, Daniella Hunter, co-founder of Sanara Tulum and owner of The Real Coconut, has come to the rescue. In addition to The Real Coconut’s Tulum location, Daniella has opened a Venice Beach-based kitchen and catering company  under the same name that has all the flavors and recipes I miss.

One of these is their chips— gluten free, vegan, coconut flour-based bits of heaven! Add a side of guac and you’ll instantly feel those much needed beach vibes this winter.

Daniella was kind enough to share with us a take on their Brisket Nachos Recipe, and we can’t wait for you to try it out! Whether you’ve been to Tulum or not, here is a taste you will never forget!

| INGREDIENTS |

CHICKEN:

1 tablespoon Coconut Oil

1 Onion, chopped

2 stalks Celery, chopped

½ inch Fresh Ginger, minced

2 cloves Garlic, minced

1 teaspoon Smoked Paprika

1 large Heirloom Tomato, chopped

8 ounce Organic Chicken Breast, boiled and shredded

SAUCE:

2 Serrano Peppers, seeded

½ cup Chicken Broth

1 Heirloom Tomato

1 teaspoon Oregano

1 Bay Leaf

1 teaspoon Salt, to taste

½ teaspoon Black Pepper

| ASSEMBLY |

1 | Saute onion, garlic and ginger in with coconut oil until caramelized.   

2 | Add celery and tomato and cook for one minute

3 | Add shredded Chicken. Cook on medium low for about 10 minutes, stirring often.

4 | While chicken is cooking, put all sauce ingredients in blender until well blended.

5 | Add ¼ to ½ cup sauce to chicken, then cooking 10 minutes on low heat with the lid on.

GUACAMOLE:

3 Ripe Avocados, peeled and smashed

1 Shallot, peeled and chopped

¼ cup Cilantro, de-stemmed and chopped

1 teaspoon Salt, to taste

½ teaspoon Black Pepper

Juice of 1 Lemon

1 Small Tomato, chopped

NACHOS:

1 bag of The Real Coconut Tortilla Chips

¼ cup Shredded Cheese (we prefer raw organic cheddar cheese from Organic Pastures)

2 cups Chicken with Chili (recipe above)

½ cup Guacamole (recipe above)

Handful of Sprouts (we used sunflower sprouts)

| NACHO ASSEMBLY |

1 | Dump ½ a bag of The Real Coconut’s Tortilla Chips (about 40 chips) in an oven safe bowl, topping with your cheese of choice.

2 | Pop in oven and broil for 1 minute on high.

3 | Once out of the oven, add the chicken.

4 | Spoon in the guacamole, and top with your desired amount of sprouts.

Enjoy with friends or keep it all to yourself!

 

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