Picadillo Gringas with Pasilla Chile Sauce

Name: Picadillo Gringas with Pasilla Chile Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 dried pasilla chiles, stem and seeds removed; 1 garlic clove; 1 roma tomato, roughly chopped; ½ tbsp salt; 2 tbsp cooking oil; ½ lb ground beef; 2 cups shredded queso quesadilla (or your favorite melting cheese); 12 El Comal La Comaleada Flour Tortillas; Jalapeño slices for serving; Green onion slices for serving

Yields1 Serving

Prep Time15 minsCook Time10 minsTotal Time25 mins

Ingredients:

2 dried pasilla chiles, stem and seeds removed

1 garlic clove

1 roma tomato, roughly chopped

½ tbsp salt

2 tbsp cooking oil

½ lb ground beef

2 cups shredded queso quesadilla (or your favorite melting cheese)

12 El Comal La Comaleada Flour Tortillas

Jalapeño slices for serving

Green onion slices for serving

Directions:

Bring 3 cups water to a boil over medium heat. Rinse pasilla chile skins and transfer to boiling water. Simmer for 2 minutes then remove from heat. Let chile skins soak for 10 minutes in hot water. Transfer to blender add garlic, tomato, salt and ½ cup water. Blend until smooth. Set sauce aside.

Heat oil in a large skillet over medium heat. Add ground beef and stir, with a wooden spoon, breaking up the ground beef into crumbles. When the ground beef has cooked thoroughly, pour in pasilla sauce and simmer for 10 minutes, stirring frequently.

Preheat a large skillet or comal over medium low heat.

On a working surface, place an El Comal La Comaleada flour tortilla, top with 1/3 cup cheese and ¼ cup ground beef. Distribute with a spoon to cover tortilla evenly. Top with second flour tortilla. Heat on skillet until the cheese melts and tortillas are golden brown. Repeat with remaining ingredients.

Slice gringas in quarters, place on a serving plate. Serve with jalapeño slices and chopped green onions.

Ingredients