The Mother-In-Law
Serves: 2
Eda Schinner
1 January 1970
Based on User reviews:
47
Spice
46
Sweetness
43
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.5 cups
Manchego (shredded)2 small
Corn Chip (bags)1 tsp
Vegetable Oil680 g
Ground Sirloin2 tbsps
Chili Powder2 tbsps
Ground Cumin1 tsp
Paprika1 tbsp
Hot Sauce1 cup
Chicken StockDirections:
1
Heat the Chili Sans Beans in a small saucepot until it is simmering, about 5 minutes
2
Heat up the tamales using a steamer basket set over a pot of simmering water, until they are warmed through, about 10 minutes
3
(Or follow the package directions of the tamale you use
4
) In a small bowl, combine the sport peppers and chopped onion
5
For the sandwich build: Place a sprinkling of the onions and sport peppers along the bottom of the buns
6
Remove the husks of the tamales
7
Place the tamales in the buns and top with the Manchego
8
Then ladle a small amount of chili on top of that! Top with the remaining sport peppers and onions and sprinkle with the corn chips
9
Take a bite and instantly blog about how surprisingly amazing this combination of ingredients is
10
In a large Dutch oven, heat the oil over medium heat
11
Add the beef and chorizo and smoosh down
12
Start breaking up the chunks with a wooden spoon and let sear until the beef is no longer pink, about 5 minutes
13
Remove the meat from the pot and leave the fat
14
Then add the onions, chili powder, cumin, paprika and season with salt and pepper
15
Cook until the onions are soft, 7 to 8 minutes
16
Deglaze with the beer
17
Cook until the alcohol smell subsides, 3 to 4 minutes
18
Add the hot sauce, tomatoes, stock and the reserved meat
19
Simmer until thickened, stirring frequently, about 20 minutes
20
Adjust seasoning