- 2 dried ancho chili peppers, stemmed and seeded
- 1 cup beef stock
- 2 poblano chili peppers
- 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 chili peppers, seeded and chopped
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 can black beans (15 ounces), drained
- 2 1/2 cups shredded cheddar cheese or a blend of Monterey Jack, pepper Jack, cheddar, Chihuahua, asadero or any easy-melting cheeses of choice (12 ounces)
For the toppings:
- Chopped romaine or iceberg lettuce
- Chopped tomatoes
- Chopped red onions
- Pickled jalapeño slices, for garnish
- 1 ripe avocado
- 1 lime
- 1 cup sour cream
Reconstitute ancho peppers in simmering broth and just enough water to cover. Purée the peppers and their liquid in a food processor and reserve.
Char the 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 the corn tortilla strips on baking sheets, spray with cooking spray and season with salt. Bake to deeply golden.
Heat the oil, two turns of the pan, over medium-high heat. Add the chorizo and brown and crumble. Add the beef and brown and crumble. Add the chili peppers, onion, garlic, cumin, coriander, beans, chopped poblanos, ancho puree and cook for a few minutes to combine the flavors.
Layer half of the crispy tortillas into a casserole dish and top with the chorizo, beef and beans. Let cool and refrigerate. Store the remaining crispy tortillas in a foil pouch.
To serve, bring the casserole to room temperature, then top with the crispy tortillas and cheese. Bake at 375°F 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 the table.