A few weeks ago I asked for input on a dish I had one time at a small independent Mexican restaurant in Baton Rouge that I really liked. Although I tried to replicate this dish once before, it turned out good and was close, but not the same as I had at the restaurant. So since it has been a while since that attempt, I decided to try again -- and basically repeated what I had done earlier, but this time made a mental note of what I would do different in an attempt to duplicate the wonderful dish I had at that restaurant. So, here is exactly what I did and I will include some recommendations for improvement (I think) at the end. Sorry for the rushed pics.
Here are the main ingredients, aside from the tortilla chips that I made ahead of time and ground beef.
Chips were made by lightly coating flour tortillas with melted butter, sprinkling lightly with garlic salt, cutting into strips, and baking at 275 until crisp.
I start the gravy by making a blond roux (equal parts flour and oil) and browning it slightly. Added some water (only because I did not have beef stock on hand) and let it come to a boil briefly.
Then I added some Tony's Brown Gravy mix to thicken and season it, which effectively turns this into a brown gravy.
While the gravy was simmering, I sauteed some onions in a separate pan, and then added a pound of ground beef to brown and seasoned with Tony's Creole seasoning.
While the ground beef was browning, I added a can of Ro-Tel to the brown gravy, and a teaspoon of Savoie's dark roux to thicken it up a bit.
While that was simmering, I sauteed the jar of napolitos and bell pepper together.
Once those softened slightly and heated thoroughly, the plating started. Ground beef with onions was placed over a plate of the napolitos and bell pepper.
The gravy (now a mix of brown gravy with tomato and chillies) was spooned over the top of the ground beef.
And topped with the tortilla chips.
Here are the main ingredients, aside from the tortilla chips that I made ahead of time and ground beef.
Chips were made by lightly coating flour tortillas with melted butter, sprinkling lightly with garlic salt, cutting into strips, and baking at 275 until crisp.
I start the gravy by making a blond roux (equal parts flour and oil) and browning it slightly. Added some water (only because I did not have beef stock on hand) and let it come to a boil briefly.
Then I added some Tony's Brown Gravy mix to thicken and season it, which effectively turns this into a brown gravy.
While the gravy was simmering, I sauteed some onions in a separate pan, and then added a pound of ground beef to brown and seasoned with Tony's Creole seasoning.
While the ground beef was browning, I added a can of Ro-Tel to the brown gravy, and a teaspoon of Savoie's dark roux to thicken it up a bit.
While that was simmering, I sauteed the jar of napolitos and bell pepper together.
Once those softened slightly and heated thoroughly, the plating started. Ground beef with onions was placed over a plate of the napolitos and bell pepper.
The gravy (now a mix of brown gravy with tomato and chillies) was spooned over the top of the ground beef.
And topped with the tortilla chips.
Comment