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Toastachos




Source of Recipe


Rachael Ray


Recipe Introduction


Makes: 4 servings

Start to Finish: 30 mins




Recipe Link: http://www.rachaelraymag.com/recipe/toastachos/

List of Ingredients




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Toastachos

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Makes: 4 servings

Start to Finish: 30 mins

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Corn or vegetable oil, for frying
4 6 inches corn tortillas
Salt and pepper
3/4cup ground beef chuck
1 small onion, finely chopped
2 jalapeno chile 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
1/4cup beef stock
2 plum tomatoes, seeded and finely chopped
A small handful cilantro, finely chopped
1 1/2tablespoons butter
1 tablespoon flour
2/3- 3/4cup milk
1 1/2cups shredded yellow cheddar
1/4cup pickled jalapeno slices, drained
Sour cream, for garnishing
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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