My grandparents loved Americanized Mexican food as well, although they weren't big fans of the "Mexican" fast-food chains.
Gramm would prepare a ground beef filling using canned enchilada sauce. She used the filling for tacos, tostadas, burritos and chimichangas.
When I get a little homesick for my North of the Border Mexican food, I prepare my version of Gramm's filling.
Ground Beef Filling
Ingredients:
- 3 large dried ancho chilies
- 2 cups water
- 1 medium onion, finely chopped
- 1 to 2 garlic cloves, finely chopped
- 2 pounds ground beef, pork or chicken
- 2 medium tomatoes, finely chopped
Directions:
In a medium saucepan, bring the dried ancho chilies and 2 cups of water to a boil. Remove from heat and let cool slightly.
Remove the stems and seeds from the chilies. Puree the chilies and the water they were cooked in, until smooth. Season with salt; set aside.
Heat 2 tablespoons of vegetable oil in a large skillet over high heat. Saute the onion and garlic for about 2 minutes.
Add the ground beef and continue to cook over high heat until the meat is not longer pink.
Reduce the heat to low; cover skillet and let the meat simmer until almost of the liquid has absorbed. Enjoy!!!
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Now that we have this delicious filling, a tasty North of the Border meal is just minutes away.
Gringo Tostadas
Ingredients:
- Ground Beef Filling
- Tostada Shells
- Shredded lettuce
- Chopped tomato
- Shredded Manchego or Cheddar cheese
- A jar of your favorite Tomato Salsa (I like Salsa El Pato)
Directions:
Spoon a couple of tablespoons of Ground Beef Filling on top of tostada shells.
Top with shredded lettuce, chopped tomato, grated cheese and tomato salsa. Enjoy!!!
With Love,
