Lately, I have been seeing TikTok videos about Doritos chips served with ground meat, cheese and all kinds of toppings. I thought of recreating that with a meatless version. And this idea just popped into my head. Maybe perhaps, I have been cooking legumes these days and this just came naturally.
Anyway, I am using a mixture of lentils. You can also use chickpeas or even ground meat if desired. But keep in mind that if you are using ground meat, the cooking method will be different from this.
What better way to top this yummiliciousness than to use Hexa's Jalapeño Cheese Sauce Premix Powder? The spiciness is all balanced out with some sour cream. The combination works its magic wonderfully; the lentil stew, the crispy tortilla chips, the spicy cheese sauce and the tang from the sour cream. Perfect!
Ingredients:
(Serve 8)
Mixed Lentils, 200g
Vegetable Stock Homemade, 500g
Dried Mushrooms, 10
Baking Soda, Pinch
High Quality Olive Oil, 2 TBSP
Yellow Onion Finely Sliced, 1
Sea Salt, Pinch
Black Pepper, Pinch
Carrots Obliqued, 2
Unsalted Butter, 2 TBSP
Garlic Finely Minced, 3 Cloves
Leeks Finely Sliced, 2
Taco Seasonings Homemade, 1 TBSP
Tomatoes Diced, 1 Can / 400g
Tomato Puree, 2 TBSP
Dried Oregano, Pinch
Balsamic Vinegar, 1 TBSP or Chipotle In Adobo Sauce, 1/2 + 1 TBSP Adobo Sauce
Hexa's Jalapeño Cheese Sauce Premix Powder, 40g
Corn Tortilla Chips, A Bag
Avocado Oil / Extra Virgin Olive Oil, For Drizzling
Sour Cream, For Serving
Coriander Coarsely Chopped, For Garnishing
Equipment:
Heavy Sauce Pot
Sauce Pot
Directions:
Please visit my "How To Make Vegetable Stock" page for the recipe.
Soak lentils in a large bowl.
Add water to submerge, about 1" above the lentils.
Cover and set aside overnight.
The next day, add vegetable stock to a sauce pot.
Bring it up to a simmer.
Blanch dried mushrooms for 2 to 3 mins or until soft and tender.
Set aside to cool down slightly.
Remove the stems and thinly slice the mushrooms.
Drain the lentils and discard any liquid.
Wash the lentils under running water and add to the stock.
Add baking soda and stir to combine well.
Bring it up to a simmer.
Continue cooking until the lentils can be mashed easily with your fingers, about 15 to 20 mins.
Drain and reserve the stock. Set the lentils aside until ready to use.
*I cooked all my vegetable scraps with the reserved stock. Bring it up to a simmer and cook for 3 to 5 mins. Cover and set aside to infuse.*
In another heavy sauce pot over medium heat, add olive oil.
Once the oil is heated up, add in the onion.
Season with salt and pepper.
Saute until the onion is lightly caramelized.
Add in carrots and saute to combine well.
Add in butter, cover and cook for 2 to 3 mins or until the carrots are fork tender.
Add in garlic, leeks and taco seasonings.
Saute until aromatic.
At this point, drain the stock and discard any residue.
Add 1/4 cup of that stock and deglaze.
Add in tomatoes, tomato puree, lentils and all the remaining stock.
Stir to combine well.
Bring it up to a simmer.
Cook for 5 to 8mins or until slightly reduced.
Lastly, add the balsamic vinegar.
Taste and adjust for seasonings with salt and pepper.
Give it a final stir.
Remove from heat and set aside.
In a sauce pot over medium heat, add Hexa's Jalapeño Cheese Sauce Premix Powder and 80g of hot water.
Stir to combine well and make sure there's no lump.
Remove from heat and set aside.
Spoon the meatless sauce over the tortilla chips.
Drizzle some avocado oil over the top.
Dollops the cheese sauce and sour cream over the top.
Scatter the coriander over the top.
You can do this individually or on a baking tray.
Nourishing in every mouthful...
Hexa's Jalapeño Cheese Sauce Premix Powder...