Picadillo With Chili Cheese Sauce Wflour Tortilla Recipes

AUTHENTIC MEXICAN PICADILLO RECIPE

Steps:

• Start by sauteeing the tomato, the 1/4 white onion, chile ancho, garlic, thyme, peppercorn, cinnamon and oregano in a medium to large frying pan with 1 tablespoon of oil. Remove from the pan and blend in a blender with the beef stock and chipotle pepper until smooth. Set aside.
• In the same pan that you used for the previous step, cook the ground beef with the diced onions and cilantro and season with salt and pepper to taste.
• Once the ground beef is browned, add the carrots and potatoes and cook for about 5 minutes over medium heat.
• Add the mixture from the first step and bring to a boil for 10 minutes.
• Add the green peas and let simmer for another 10 minutes. Add additional salt if necessary.

PICADILLO WITH CHILI CHEESE SAUCE W/FLOUR TORTILLA

Steps:

• 1. Prep Essentials • Double Boiler or non-stick saucepan for cheese sauce • Wood Spoon • Whisk • Cheese Grater • Large skillet for Picadillo
• 2. Recipe Directions Preheat oven @ 400 degrees Place Flour tortillas in molds and place on a baking sheet, bake for 10 minutes or until they are light golden brown. Then remove from oven a let cool in molds
• 3. Chili Cheese Sauce To make the sauce you will need a double boiler. 1. In skillet over medium heat add olive oil, and then add onions and garlic. Sauté until nice and tender. 2. Place double boiler half full with water over medium heat. Add heavy cream and Creama Mexicana combine well and bring to a simmer. Then add onions and garlic and blend well. 3. Add Asiago Cheese, Sharp Cheddar and Muenster to the cream mixture, using a whisk to blend the cheese well. Continue to whisk the sauce until it becomes rich and creamy. Then add red and green chilies, and let the sauce simmer for about 2 minutes. 4. Reduce the heat to low to keep the cheese sauce warm while preparing Picadillo.
• 4. Picadillo 1. In large skillet over medium heat, add olive oil, then add garlic and onions, sauté until slightly softened, then add ground beef and cook until it has browned. 2. Then add red peppers, sherry, tomato paste and spices (cumin, cinnamon ground cloves and black pepper) 3. Let simmer for about 2 -3 minutes then add raisins, lower the heat and let simmer for about 5 more minutes. Meat should be cooked through and the mixture moist, but not wet.
• 5. Let's put this South of the Border dish together. • Place tortilla bowls on a serving plate and fill them with Picadillo mixture. • Then spoon some of chili cheese sauce on top, and then add fresh cilantro, follow by Mexican 4 cheese blend and thin slices of red and green chilies. • Serve with tortilla chips as dippers. Enjoy