Aired February 7, 2013
1 cup beef stock
2 poblano chilies
16 corn tortillas, cut into 1-inch strips
All-natural cooking spray
2 tablespoons vegetable or olive oil
1 pound Mexican chorizo
1 pound ground beef
2 jalapeño chilies, seeded and chopped
1 onion, chopped
2 cloves garlic, chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
1 15-ounce can black beans, drained
2 1/2 cups (12 ounces) shredded cheddar or blend of Monterey Jack, Pepper Jack, cheddar, Chihuahua, asadero or any easy melting cheeses of choice
Chopped romaine or iceberg lettuce
Chopped red onions
Pickled jalapeño slices, for garnish
1 ripe avocado
1 cup sour cream
Reconstitute ancho peppers in simmering broth and just enough water to cover. Pure peppers and their liquid in a food processor and reserve.
Char poblanos over an open flame or under the broiler to char evenly all over, cool in a covered bowl and seed, peel, chop and reserve.
Arrange corn tortilla strips on baking sheets, spray with cooking spray and season with salt. Bake to deeply golden.
Heat oil, 2 turns of the pan, over medium-high heat. Add chorizo, brown and crumble. Add beef, brown and crumble. Add chilies, onions, garlic, cumin, coriander, beans, chopped poblanos, ancho pure and cook a few minutes to combine flavors.
Layer half the crispy tortillas into a casserole dish and top with chorizo, beef and beans. Let cool and refrigerate. Store remaining crispy tortillas in a foil pouch.
To serve, bring casserole to room temperature then top with crispy tortillas and cheese. Bake at 375F until bubbly and hot through, 40-45 minutes.
Top with pickled jalapeños, lettuce, tomato and onions. Whip up the avocado, lime and sour cream and dollop over top or pass at table.