Wednesday, March 28, 2012

Tostachos

My sister made this recipe when I was visiting her in Michigan, and I made it last week with a few adjustments. Even if you don't make this whole recipe, the meat itself is delicious and would be great for enchiladas or tacos.


Tostachos
Serves 4

corn or vegetable oil for frying
8 corn tortillas
1 lb. ground beef
1 small onion, finely chopped
2 jalepenos peppers, seeded and chopped
2 cloves garlic, finely chopped
1 tbsp chili powder
1 to 2 tsp cumin
1 tbsp tomato paste
1/4 cup beef stock
2 plum tomatoes
handful of cilantro, finely chopped
1 lime
1 1/2 tbsp butter
1 tbsp flour
2/3 to 3/4 cup milk
1 1/2 cups shredded yellow cheddar

1. Heat a thin layer of oil in a small skillet and fry the tortillas 1 at a time over medium heat until golden and crisp. Season with salt.

2. In a medium nonstick skillet, heat a drizzle of oil over medium-high heat. Add beef and brown for about 5 minutes. Add half of the onion, 1 pepper, the garlic, chili powder, and cumin. Season with salt and pepper. Cook until the onion is softened (about 5 minutes). Stir in the tomato paste for 1 minute. Add the beef stock and lower the heat to a simmer.

3. In a bowl, combine the tomatoes with the rest of the onion and jalapeƱo as well as the cilantro and the juice from the lime. Season with salt.

4. Heat the butter in a small saucepan over medium heat. Whisk in the flour for 1 minute. Whisk in the milk and cook to thicken (about 2 minutes). Stir in the cheese to melt.

5. Place 2 tortillas on each dinner plate. Cover with the meat mixture, then cheese sauce, and then salsa.

Recipe modified from Rachael Ray Magazine.


1 comment:

  1. That looks so delicious, I could drink that cheese! Yum.

    ReplyDelete