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1 Small Jicama, peeled and diced
2 Roma Tomatoes, diced
1/2 cup Cucumbers, peeled and diced
1/2 cup Carrots, peeled and diced
1/2 cup Cueritos (pickled pig skin), drained and diced (optional)
1/4 cup Red Onion, finely diced
1/2 cup Escabeche Pickling Liquid
1/4 cup Lime Juice
2 Tbsp Extra Virgin Olive Oil
Sea Salt & Black Pepper, to taste
1 bag Siete Maiz Mexican Street Corn Tortilla Chips
1 bag Siete Maiz Taco Seasoning Corn Tortilla Chips
1 cup Cashew Crema, or Mexican Crema
2 cups Vegan Cashew Queso, or Dairy-Full Queso
1/4 cup Siete Traditional Botana Sauce, or more to taste
Chile Lime Seasoning, as needed
75 minutes
6-8
Rated 5.0 stars by 1 users
Inspired by snacks we love to grab from Mexican snack shops, we created these Maíz Locos just in time for you to enjoy this summer. Made with our NEW Mexican Street Corn Tortilla Chips and our Taco Seasoning Corn Tortilla Chips, they're an a-maíz-ing addition to any gathering and occasion!
1 Small Jicama, peeled and diced
2 Roma Tomatoes, diced
1/2 cup Cucumbers, peeled and diced
1/2 cup Carrots, peeled and diced
1/2 cup Cueritos (pickled pig skin), drained and diced (optional)
1/4 cup Red Onion, finely diced
1/2 cup Escabeche Pickling Liquid
1/4 cup Lime Juice
2 Tbsp Extra Virgin Olive Oil
Sea Salt & Black Pepper, to taste
1 bag Siete Maiz Mexican Street Corn Tortilla Chips
1 bag Siete Maiz Taco Seasoning Corn Tortilla Chips
1 cup Cashew Crema, or Mexican Crema
2 cups Vegan Cashew Queso, or Dairy-Full Queso
1/4 cup Siete Traditional Botana Sauce, or more to taste
Chile Lime Seasoning, as needed
1 Small Jicama, peeled and diced
2 Roma Tomatoes, diced
1/2 cup Cucumbers, peeled and diced
1/2 cup Carrots, peeled and diced
1/2 cup Cueritos (pickled pig skin), drained and diced (optional)
1/4 cup Red Onion, finely diced
1/2 cup Escabeche Pickling Liquid
1/4 cup Lime Juice
2 Tbsp Extra Virgin Olive Oil
Sea Salt & Black Pepper, to taste
1 bag Siete Maiz Mexican Street Corn Tortilla Chips
1 bag Siete Maiz Taco Seasoning Corn Tortilla Chips
1 cup Cashew Crema, or Mexican Crema
2 cups Vegan Cashew Queso, or Dairy-Full Queso
1/4 cup Siete Traditional Botana Sauce, or more to taste
Chile Lime Seasoning, as needed
To prepare the crunchy vegetable topping, combine the diced jicama, tomatoes, cucumbers, carrots, cueritos, red onion, pickling liquid, lime juice, and olive oil. Season with salt and pepper to taste
Build the Maiz-Locos by mixing both flavors of corn chips and topping with the cashew queso and vegetable mixture. Top the crunchy snack with cashew crema and botana sauce to taste. Finish with Chile Lime Seasoning.
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