ABOUT THE RECIPE
By Chef Natalia Luna
8.8 oz (250 g) ground beef and/or pork
14 oz whole peeled tomatoes
1 can whole refried beans
1 tablespoon cumin
1 tablespoon oregano
1 tablespoon paprika
1 garlic clove (minced)
1 onion (chopped)
1 Jalapeño or Serrano chili (optional)
6-10 corn tortillas, cut into triangles
1 quart (1 liter) vegetable oil
salt to taste
wooden spoon or spatula
3 bowls for salsas
pan (grilling pan preferable)
non stick pan
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
In a large pot, add the olive oil, garlic and onion. Brown over medium heat. Next, add the ground beef to the pot and brown. Add in the seasonings (black pepper, paprika, cayenne, oregano, cumin). Once the meat is browned, add in the tomato paste and bayo bean.
Mix well and let simmer on low while you prepare the tortilla chips.
Heat the oil in a deep pot over high heat until it reaches 350 degrees F (or until a piece of tortilla immediately sizzles when dropped in the oil). Meanwhile, line a plate with a paper towel and set aside.
Carefully lay the tortilla pieces into the oil and cook, stirring occasionally, until golden brown, about 3 minutes.
Using a slotted spoon, remove the chips from the oil and place them on a paper towel-lined plate to drain. Season with salt.
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