Ingredients
Procedure
25 tortillas made with MASECA® corn masa flour
4 cups Mozzarella cheese, shredded
FOR THE CHILI
1 pound ground beef
1 pound ground pork
1 cup onion, finely diced
2 teaspoon garlic, chopped
½ cup tomato puree
2 tablespoons chili powder*
2 cups water
2 tablespoons beef bouillon
2 tablespoons sugar
2 teaspoons salt
1¼ teaspoons cumin
6 tablespoons MASECA corn masa flour
4 bay leaves
4 cups Mozzarella cheese, shredded
FOR THE CHILI
1 pound ground beef
1 pound ground pork
1 cup onion, finely diced
2 teaspoon garlic, chopped
½ cup tomato puree
2 tablespoons chili powder*
2 cups water
2 tablespoons beef bouillon
2 tablespoons sugar
2 teaspoons salt
1¼ teaspoons cumin
6 tablespoons MASECA corn masa flour
4 bay leaves
Heat oil in a pot and cook onion, garlic, ground beef, ground pork, sugar, and MASECA®. When meat has changed color, add tomato puree, water, and remaining ingredients and cook over medium heat for 10 to 15 minutes, stirring occasionally, or until mixtures thickens as desired.
To make nachos, cut each corn tortilla into triangles and fry for three minutes or until crispy. Arrange on an oven-safe serving dish and add chili; top with cheese. Bake for eight minutes or until cheese is melted; carefully remove from oven.
*To make your own chili powder, roast and pulverize three guajillo chiles, one mulato chile, one pasilla chile, and one árbol (red) chile.
To make nachos, cut each corn tortilla into triangles and fry for three minutes or until crispy. Arrange on an oven-safe serving dish and add chili; top with cheese. Bake for eight minutes or until cheese is melted; carefully remove from oven.
*To make your own chili powder, roast and pulverize three guajillo chiles, one mulato chile, one pasilla chile, and one árbol (red) chile.
Use chili to make delicious chili-cheese burritos.
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