Serves 2-3 hungry guys.
1/2 hour prep- 12-14 minutes cooking time
1/2 small red onion, chopped coarsely
1/4 cup fresh cilantro leaves, washed and coarsely chopped
1 tablespoon lime juice
2 cloves garlic , peeled
2 tbsp pickled jalapeño peppers , drained
1/4 tsp. salt
1 can (14 1/2 ounces) diced tomatoes , drained
red chili flakes, to taste
fresh ground black pepper, to taste
2 teaspoons vegetable oil
1 small onion , chopped fine
3 cloves garlic , minced
1 Tbsp chili powder
1 tsp. ground cumin
1/2 tsp. dried oregano
1 tsp. salt
1 pound extra lean ground beef
2 Tbsp tomato paste
1 tsp. brown sugar
2 medium chipotle chili (from can in adobo sauce) , chopped, plus 1 teaspoon adobo sauce
1/2 cup water
2 tsp. lime juice
1/2 red bell pepper, washed and chopped fine
1 bag corn tortilla chips
4 cups shredded jalapeño Jack cheese
2 jalapeño chiles (medium) washed, sliced into thin rings
black olives, sliced
1. Adjust oven rack to middle position and heat oven to 400 degrees.
2. For the salsa- Pulse onion, cilantro, lime juice, garlic, jalapeños, tomatoes and salt in blender until roughly chopped, about five 1-second pulses. Season to taste with red chili flakes, salt, and pepper. Transfer mixture to fine-mesh strainer and drain for a few minutes (get the water out). Place drained salsa in a small bowl and set aside.
3. For the beef- Heat oil in large skillet over medium heat. Cook onion about 4 minutes until soft. Add garlic, chili powder, cumin, oregano, and salt and cook, about 1 minute. Add beef and cook, breaking meat into small bits with wooden spoon and scraping pan bottom to prevent scorching, until no longer pink, about 5 minutes. Add tomato paste, sugar, chile, and adobo sauce and cook until paste begins to darken, about 1 minute. Add water, bring to simmer, and cook over medium-low until mixture is nearly dry, 5 to 7 minutes. Stir in lime juice and cook for a few more minutes until most of the liquid is gone.
5. To assemble- Spread half of chips on parchment lined baking sheet. Scatter cheese over each chip individually. Next add some jalapeños, red pepper, olives and a little meat onto each chip, add another layer and repeat with remaining chips. Bake until cheese is melted and just beginning to brown, 12 to 14 minutes. Serve with salsa and sour cream.