Toastachos

Name: Toastachos
Yield: 4
Ingredients: Corn or vegetable oil, for frying; 4 6 inches corn tortillas; Salt and pepper; 3/4 cup ground beef chuck; 1 small onion, finely chopped; 2 jalapeno chile peppers, seeded and finely chopped; 2 cloves garlic, finely chopped; 1 tablespoon chili powder (about a scant palmful); 1 teaspoon ground cumin (about 1/3 palmful); 1 teaspoon ground coriander (about 1/3 palmful); 1 tablespoon tomato paste; 1/4 cup beef stock; 2 plum tomatoes, seeded and finely chopped; A small handful cilantro, finely chopped; 1 1/2 tablespoons butter; 1 tablespoon flour; 2/3- 3/4 cup milk; 1 1/2 cups shredded yellow cheddar; 1/4 cup pickled jalapeno slices, drained; Sour cream, for garnishing

Toastachos was pinched from <a href="http://www.rachaelraymag.com/recipe/toastachos/" target="_blank">www.rachaelraymag.com.</a>

INGREDIENTS

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Corn or vegetable oil, for frying

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4 6 inches corn tortillas

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Salt and pepper

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3/4 cup ground beef chuck

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1 small onion, finely chopped

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2 jalapeno chile peppers, seeded and finely chopped

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2 cloves garlic, finely chopped

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1 tablespoon chili powder (about a scant palmful)

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1 teaspoon ground cumin (about 1/3 palmful)

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1 teaspoon ground coriander (about 1/3 palmful)

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1 tablespoon tomato paste

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1/4 cup beef stock

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2 plum tomatoes, seeded and finely chopped

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A small handful cilantro, finely chopped

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1 1/2 tablespoons butter

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1 tablespoon flour

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2/3- 3/4 cup milk

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1 1/2 cups shredded yellow cheddar

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1/4 cup pickled jalapeno slices, drained

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Sour cream, for garnishing

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