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Double Decker Taco with Beef and Potatoes
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2 tablespoons neutral oil, plus more to fry the tortillas
1 red medium to large onion, diced
salt
2 garlic cloves, chopped
1/4 cup diced hatch chilies (or charred and peeled poblanos)
10 ounces, diced potatoes
1 heaping tablespoon tomato paste
1 pound ground beef
1 teaspoon dried oregano
1/2 cup Mexican lager
1 tablespoon chili powder
2 cups cooked pinto beans (or 2 cans)
8 ounces of ripe tomatoes, finely chopped
1 bunch of cilantro, finely chopped
1/2 a seeded serrano (or more hatch chile), finely chopped
a squeeze of lime
1/2 a head of iceberg, shredded
sharp cheddar cheese, grated
corn tortillas
flour tortillas (slightly larger than the corn)
sour cream
Place a wide skillet over medium heat. Add the oil and when it is shimmering add HALF of the onion, and season it with a pinch of salt. Add the garlic and hatch chiles, and once the onion is softened, add the potatoes and another hefty pinch of salt. Cook until almost cooked through. Create a bald spot in the pan and add the tomato paste, letting it toast for 30 seconds, then stir it in with the potatoes.
Add the ground beef and more salt, and stir it until it is well combined and then stir in the oregano. Once the raw color is gone, add the beer and deglaze the bottom of the pan. Add the chili powder and allow it to simmer until the beer is evaporated. Taste it for seasoning and adjust as needed, then cover it and allow it to sit while you prepare the rest of the meal.
Transfer the beans to a blender with as little water as possible and blend it into a thick paste. Season it with salt to taste and set it aside.
Finely chop the remaining half onion and stir it into a mixing bowl with the tomatoes, cilantro and chile. Season it to taste with salt and a squeeze of lime.
Heat a good amount of oil in a medium skillet over high heat and start frying the corn tortillas, folding them in half to form a taco shell. Fry until cooked but not burned, and transfer it to a paper towel lined plate, bending it open slightly to make room for filling.
Meanwhile, heat a nonstick skillet over high heat and toast the flour tortillas on both sides. Also, reehat your beef and potato mixture.
Once the flour tortilla is warm and pliable, slather it with a layer of the bean mixture. Then fill each corn tortilla with a layer of the bean and beef mixture, top it with sour cream, sharp cheddar, lettuce and salsa, then place it in the flour tortilla and press the bean mixture against the corn tortilla to hold it together.
Eat and enjoy!
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