Cocinando Con Chef Marcel

Recipe By: Chef Marcel @ MCAllen Culinary Academy

Ingredients:

3 tomatoes, chopped
1/2 onion, chopped fine
1 jalapeno pepper, minced
1 avocado, cubed
6 cilantro sprigs, chopped fine
salt & fresh ground pepper
sugar
1 lime juice

Directions:

Combine ingredients in a medium nonreactive bowl and season well with salt. Add more lime juice as desired.

Recipe By: Chef Marcel @ MCAllen Culinary Academy

Ingredients:

6 poblano pepper, cut in half, de-seeded
2 tablespoons olive oil
1 1/2 pounds ground beef
1/2 teaspoon chipotle powder
1/2 teaspoon paprika
1/2 teaspoon garlic powder
salt & fresh ground pepper, to taste
10 ounces refried beans
3 tomatoes, cored & diced
6 scallions, minced
7 ounces pickled jalapeños, drained
1 teaspoon cumin seeds
10 ounces oaxaca cheese, shredded
3 ounces sour cream
1 avocado, diced
6 cilantro sprigs, chopped
5 ounces queso fresco, crumbled

Directions:

1. Sauté the ground beef with some olive oil in a large sauté pan. When it starts to brown add the chipotle, paprika, garlic, pepper and salt.
Sauté until nicely browned and cooked through. Place in a colander to drain the fat. If desired mix some of the drippings with the refried beans.

2. Pre-heat oven to 350ºF
Line a cookie-sheet with aluminum foil and cover with cooking spray to prevent sticking.
Divide the refried beans over the poblano halves and place them on the cookie-sheet.
Sprinkle the cooked ground beef on each tostada in a nice even layer, next add the diced tomatoes, salt, scallions, cumin seeds and finally the cheese.

 

3. Place in middle of the oven for about 10-12 minutes until cheese is melted but NOT browned.
Remove from oven and place a few small dollops of sour-cream, sprinkle with avocado, queso fresco and cilantro.