Toastachos

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• corn or vegetable oil, for frying
• 4 corn tortillas (6 inches)
• salt
• pepper
• 3/4 cup ground chuck
• 1 small onion, finely chopped
• 2 jalapeno peppers, seeded and finely chopped
• 2 garlic cloves, finely chopped
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon tomato paste
• 1/4 cup beef stock
• 2 plum tomatoes, seeded and finely chopped
• cilantro (a small handful)
• 1 1/2 tablespoons butter
• 1 tablespoon flour
• 3/4 cup milk
• 1 1/2 cups yellow cheddar cheese, shredded
• 1/4 cup pickled jalapeno pepper, drained
• sour cream, for topping

Recipe

• 1 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.
• 2 season with salt.
• 3 in medium nonstick skillet, heat a drizzle of oil over medium-high heat.
• 4 add the beef and brown for about 5 minutes.
• 5 add half each of the onion and jalapeno, the garlic, chili powder, cumin and coriander; season with salt and pepper.
• 6 cook until the onion is softened, about 5 minutes.
• 7 stir in the tomato paste for 1 minute.
• 8 add the beef stock and lower the heat to a simmer.
• 9 in a small bowl, combine the tomatoes with the remaining onion and jalapeno and the cilantro.
• 10 season the salsa with salt.
• 11 heat the butter in a small saucepan over medium heat.
• 12 whisk in the flour for 1 minute.
• 13 whisk in the milk and cook to thicken, about 2 minutes.
• 14 stir in the cheese to melt.
• 15 place a tortilla on each dinner plate.
• 16 cover with meat mixture and cheese sauce, then top with the tomato salsa, pickled jalapenos and sour cream.