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Picadillo Gringas with Pasilla Chile Sauce

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:
1

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.

2

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.

3

Preheat a large skillet or comal over medium low heat.

4

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.

5

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

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Ingredients

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

Directions:
1

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.

2

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.

3

Preheat a large skillet or comal over medium low heat.

4

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.

5

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

Picadillo Gringas with Pasilla Chile Sauce