Highlupa

2 pounds ground beef, 90/10 mix

 July 1 017 July 1 018

July 1 010

¼ C vegetable oil

1 large yellow onion, diced small

4-5 garlic cloves, finely minced

2 T tomato paste

½ C water

July 1 021 July 1 022 July 1 024

1 T chili powder

2 t cumin

2 t dried oregano

1 T brown sugar

2 t salt

1 T chipotle puree

Juice of one lime

1 potato, peeled cooked and diced

(Wash potato and prick it all over with a fork. Cook on high heat in a microwave for 5 minutes. Let cool, peel and dice.)

July 1 019 July 1 025 

For tostadas: Brush olive oil on both sides of the corn tortillas. Sprinkle with salt and chili powder. Place in a preheated 375 degree oven for 20 minutes until crisp.

In a skillet, brown beef with a pinch of salt and cracked pepper over medium high heat until cooked through. Remove meat to a paper towel lined plate and pour off fat. Wipe out pan and place back on the stove. Over medium high heat, add oil. Once it is shimmering, add onion and garlic. Once onion becomes translucent, add tomato paste. Reduce heat to medium and mix paste in well. Cook until a deeper color develops and bits begin to stick to the bottom of the skillet. See picture. Add water and scrape up brown bits. Add meat back to the skillet with the remaining ingredients. Cook over a medium heat until liquid is mostly absorbed and flavors have fully integrated. Cover and keep warm for service. Keep meat warm to at least 170 degrees. Meat can store overnight and be reheated with a little water added.

July 1 029

Chalupa bar?

July 1 030

To assemble: place corn tortilla on a plate, add meat, green leaf lettuce, avocado tomatillo salsa, pickled red onions, cherub tomatoes, crumbled queso fresco, sour cream, lime and cilantro.

July 1 001

Queso fresco is a mild, crumbly cheese.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s