• Tortilla Pie

    Sounds like great football season food to me!

    Tortilla Pie from Take Part


    • 1/2 pound dried kidney beans
    • water
    • 2 dried guajillo chiles
    • 1 dried ancho chile
    • 5 garlic cloves
    • 1 medium tomato, chopped
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • 1 clove
    • Fine sea salt
    • Finely ground black pepper
    • 2 tablespoons extra-virgin olive oil
    • 2 poblano chiles, seeded and chopped
    • 1 medium onion, chopped
    • 1 pound ground grass-fed beef
    • Organic tortilla chips
    • 8 ounces grated organic cheddar cheese
    • Fresh cilantro leaves


    Soak kidney beans in water to cover for at least 8 hours. Drain beans then cover with fresh water in a medium pot and boil until tender, about 45 minutes. Remove pot from heat, letting beans soak in cooking water until ready to use.

    Discard seeds and stems from chiles, then toast chiles in a heavy skillet over medium heat until fragrant, about 1 minute. Add chiles to pot with beans, submerging chiles in cooking liquid until tender, about 6 minutes.

    Puree soaked chiles in a blender with garlic, tomato, cumin, oregano, clove and 1/2 teaspoon each salt and pepper.

    Heat oil in a large heavy skillet over medium-high heat until hot, then add poblanos, onion, and 1/2 teaspoon each salt and pepper, and sauté until golden, about 8 minutes. Stir in beef, breaking up large chunks with a spatula. Stir in dried chile sauce and bring to a boil, stirring occasionally, until most of liquid is reduced, 5 to 7 minutes.

    Preheat oven to 350°F.

    Spread tortilla chips in a baking dish and top with chile. Sprinkle cheese over chile and heat in the oven until cheese is melted, about 6 minutes. Garnish with cilantro and serve.

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