A seven layer taco.
(air whooshing)
For the beans, I am already cooking out over here, onion,
small onion or half an onion, garlic,
a jalapeno and I added a little water,
that's a cheat to make it cook quicker.
Now I'm going to add to this pan
a little handful of cilantro and one can of pinto beans.
I already added salt.
I'm gonna add a little lime juice.
Okay and just let that hang out for a minute.
Then we're gonna put it into the food processor, wiz it up.
I'm adding a little cayenne pepper sauce.
Then the layer after that will be meat.
I gotta do three different pans of meat here.
So I'm gonna take a little bit
of fresh ground chicken breasts, ground chicken.
Put a little bit back here for Bella.
I'm gonna put about a pound of chicken
for 10 to 12 tacos into this other pan
and we're gonna spice that and add onions and garlic.
And then I'm gonna take fresh Mexican chorizo
and put it in this other skillet at to brown
so we can mix the chorizo together with the chicken
for people who like the chicken and chorizo.
So we have the meat.
Here's the sour cream.
I'm gonna mix it with a big bunch of chives
or you could mince up a couple of shallot, um shallots,
a couple of scallions, either or.
We're making green onion sour cream.
A little pinch of salt.
And if you wanna bump up the flavor,
you could add a little granulated, garlic and onion as well.
We're gonna take the beans
and the other ingredients I told you in the pan,
we're gonna puree it
and then put it back on the stove to cook out a bit.
And pick it up a touch.
Let that go for a sec.
To the chicken, we're gonna add this spice blend,
cumin, coriander, oregano, and a little chili powder.
I used a mild chili powder on to it.
Salt and pepper.
(oil sizzling)
And we're gonna let it cook down
with a little onion and some garlic.
Once this is up a little bit, we're gonna add some water
and let this cook out to make it nice and soft.
Then we're gonna drain all the fat from our chorizo
and combine them if you eat both.
Here, we're gonna talk salsa.
I want to make my own.
I want to show you a fun trick.
I drain off canned cherry tomatoes.
One can, drain off all the excess liquid
and let it sit in the strainer for awhile.
Then I chop it. Why?
Because they're super sugary sweet
and they're more red than a fresh tomato.
So this is one fresh tomato
and a whole can of cherry tomatoes
for the base for our salsa.
This is like a Pico de Gallo.
And I added cilantro, a minced jalapeno, a clove of garlic,
a half of an onion or one tiny little small white onion
and I'm gonna mix this all together.
I salted the onion and the jalapeno first,
then I added the tomatoes.
Now we're gonna brighten it up with the juice of a lime.
I had a bit of a snafu.
I over ripened my avocado.
There, I admitted it.
So I had two avocados.
This is all I have left.
They've gone pretty dark inside.
So I mashed it up.
It's not that color.
I added a little chipotle paste and lime juice.
These are the standup tacos, obviously.
So it makes it a lot easier to serve.
So we get a good layer of cheese in each one.
Then we're gonna pop these in the oven
to toast the tacos and of course, duh, melt the cheese.
Okay, let's build seven layers together.
I did a couple here.
This is where we're going.
We top the melted cheese with our pinto beans.
Then we're gonna take the chorizo and chicken,
that's our meat layer, layer number three.
Then the lettuce, layer number four and our salsa,
layer number five.
Then my tiny little, itty bit of avocado
with chipotle and lime, layer number six,
and lastly, a nice dollop of sour cream and chive.
Seven layer tacos!
(air whooshing)
(chimes tinkling)