Thursday, April 23, 2009
Tex-Mex - Act II
I don't like leftovers. Or maybe I should clarify that. I like very few leftovers. But this is one of the few meals that I make out of "deliberate" leftovers. The beans, pork, salsa all end up in what I call "Mexican Layered Supreme". Guacamole does not keep, so I made a fresh batch.
Rather than corn tortilla chips I cut flour tortillas into triangles and deep fried them. I prefer the texture of flour tortilla chips over corn tortilla chips with this dip.
Home Cookin Chapter: Recipes From Thibeault's Table
Mexican Layered Supreme
Can aslo be made with pork or beef carnitas (Shredded)
1 pound lean ground beef
1 clove of garlic - minced
1/2 small onion chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
Pinto beans, homemade preferrably but canned will do.
Homemade Guacamole (leave chunky)
Salsa Preferrably homemade
blacked sliced olives
Monterey Jack Cheese
Saute beef in a small amount of oil until the pink is gone. Add the onion and garlic and seasonings and continue to cook for a few minutes until onion is tender. Add one cup beef broth, cover and simmer for 1/2 hour. Remove lid and cook until the liquid has evaporated.
Refry beans in some fat with some minced garlic and season with salt, pepper and more cumin to taste.
Place refried beans in the bottom of an ovenproof serving dish. Top with ground beef mixture.
Sprinkle shredded cheese over top and place in the oven for the cheese to melt. Spread with sour cream and then the guacamole. Add some Salsa, sprinkle with chopped tomatoes and black olives and serve with good quality tortilla chips to dip.
Best served while the beans and meat are still warm.