Aired March 2, 2012
4 6-inch corn tortillas
Salt and pepper
3/4 pound ground beef chuck
1 small onion, finely chopped
2 jalapeo 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
About 2/3 to 3/4 cup milk
1 1/2 cups shredded yellow cheddar
1/4 cup pickled jalapeo slices, drained
Sour cream, for garnish
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.
In a medium non-stick 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 jalapeo, 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.
In a small bowl, combine the tomatoes with the remaining onion, jalapeo and the cilantro. Season the salsa with salt.
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 cheese to melt. Place a tortilla on each dinner plate. Cover with the meat mixture and cheese sauce then top with the tomato salsa, pickled jalapeos and sour cream.