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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.