Toastachos

Photo by Tufgrlz B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Corn or vegetable oil, for frying

  • 4

    6-inch corn tortillas

  • Salt and pepper

  • 3/4

    cup ground beef chuck

  • 1

    small onion, finely chopped

  • 2

    jalapeño peppers, seeded and finely chopped

  • 2

    cloves garlic, finely chopped

  • 1

    tablespoon chili powder (about a scant palmful)

  • 1

    teaspoon ground cumin (about 1/3 palmful)

  • 1

    teaspoon ground coriander (about 1/3 palmful)

  • 1

    tablespoon tomato paste

  • 1/4

    cup beef stock

  • 2

    plum tomatoes, seeded and finely chopped

  • A small handful of cilantro, finely chopped

  • 1 1/2

    tablespoons butter

  • 1

    tablespoon flour

  • 2/3 to 3/4

    About 2/3 to 3/4 cup milk

  • 1 1/2

    cups shredded yellow cheddar

  • 1/4

    cup pickled jalapeño slices, drained

  • Sour cream, for garnish

Directions

1.Heat a thin layer of oil in a small skillet and fry the tortillas 1 at a time over medium-high heat until golden and crisp. Season with salt. 2.In a medium nonstick skillet, heat a drizzle of oil over medium-high heat. Add the beef and brown for about 5 minutes. Add half each of the onion and jalapeno, the garlic, chili powder, cumin and coriander; 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 small bowl, combine the tomatoes with the remaining onion and jalapeno and the cilantro. Season the salsa 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 a tortilla on each dinner plate. Cover with the meat mixture and cheese sauce, then top with the tomato salsa, pickled jalapenos and sour cream.

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