| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy |
|
Gma2 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 2 |
c |
Chopped yellow onions |
|
|
Salt and cayenne to taste |
| 2 |
lb |
Ground beef |
| 1 |
tb |
Chili powder |
| 2 |
ts |
Ground cumin |
|
|
Crushed red pepper to taste |
| 2 |
ts |
Dried oregano leaves |
| 2 |
tb |
Chopped garlic |
| 3 |
c |
Peeled; seeded, and chopped |
|
|
; fresh or canned |
|
|
; tomatoes |
| 2 |
tb |
Tomato paste |
| 3 |
c |
Beefsteak or beef broth |
| 2 |
tb |
Masa harina flour; (found in some large |
|
|
; supermarkets and |
|
|
; specialty food |
|
|
; shops |
|
|
Vegetable oil for deep frying |
| 2 |
lg |
Idaho potatoes; peeled and cut into |
|
|
; shoestrings, rinsed |
|
|
; in cool water and |
|
|
; patted dry |
| 1/2 |
lb |
Grated Cheddar cheese |
| 1/2 |
lb |
Grated Monterey Jack cheese |
| 1 |
c |
Sour cream |
| 1/2 |
c |
Sliced pickled jalapenos |
INSTRUCTIONS
1. Heat the vegetable oil in a large saute pan over medium heat. Add
the onions, season with salt and cayenne, and cook, stirring, until
they begin to wilt, about 2 minutes.
2. Add the beef, chili powder, cumin, crushed red pepper, and oregano,
season with salt and cayenne, and cook until all the pink in the meat
disappears, 5 to 6 minutes.
3. Add the garlic, tomatoes, tomato paste and 2 1/2 cups beef stock,
bring to boil, and reduce the heat to medium-low. Simmer, uncovered,
until the meat is tender, about 1 hour, stirring occasionally. Skim
off any fat that rises to the surface.
4. Combine the masa harina flour with the remaining 1/2 cup stock and
mix to blend. Slowly add to the pot, stirring to blend. The mixture
will thicken. Cook for 30 minutes, then season again with salt adn
cayenne. It should be thick enough to coat the back of a spoon.
5. In a heavy, deep pot or an electric fryer, heat 4 inches of
vegetable oil to 360 F. Fry the shoestring potatoes in batches until
golden brown, 3 to 4 minutes per batch. Drain on paper towels, then
season with salt and cayenne.
6. Preheat the oven to 400 F
7. Cover the bottom of a large, glass rectangular baking pan with the
shoestring potatoes. Combine the Cheddar and Jack cheeses. Sprinkle
the cheese over the fries.
8. Bake just until the cheese melts, 3 to 4 minutes. Remove the pan
from the oven and spoon the chili over the top of the fries. Garnish
with the sour cream and jalapenos. Serve immediately.
Makes 6 to 8 servings
Converted by MC_Buster.
NOTES : From Chef and author Emeril Lagasse
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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