Chili & Homemade Tortillas

Prep Time:

20

Cook Time:

15

Serves:

2

Level:

Beginner

Tag:

Mexican

ABOUT THE RECIPE

By Chef Natalia Luna

INGREDIENTS

CHILI

  • 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)


CORN CHIPS

  • 6-10 corn tortillas, cut into triangles

  • 1 quart (1 liter) vegetable oil

  • salt to taste


TOOLS

  • large pot

  • wooden spoon or spatula

  • cutting board

  • sharp knife

  • 3 bowls for salsas

  • blender

  • 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.

PREPARATION

CHILI

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.


CORN 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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