Tijuana Train Wreck

The original recipe seemed a bit pedestrian to me (sorry Nana). In consulting with my local butcher I mixed the meat equally with beef and pork instead of all beef. I also pumped up the spices. When making new dishes I always start conservatively on the addition to ‘heat’ spice. After simmering the requisite 2 ½ hours this could have been hotter for me. Always taste and feel free to add more of what makes it taste good to you!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings Serves 8-10

Calories 335kcal

Author Toni Dash

Ingredients

Ingredients for the Sauce:

2 teaspoons olive oil
1 large yellow onion , chopped
2 cloves garlic , minced
1 pound 85% fat ground beef
1 pound unseasoned ground pork
2 teaspoons ground cumin
1 tablespoon chile powder (I used half Ancho Chile Powder and half Mild Chimayo Chile)
1 teaspoon salt
2 teaspoons Mexican oregano
3 tablespoons sugar
2 tablespoons apple cider vinegar
2-15 ounce can tomato sauce (or equivalent volume of home canned tomato sauce)
3-6 ounce cans tomato paste
1-4 ounce can mild green chilies (or fresh equivalent, chopped)
3 cups water

Layering Ingredients:

Corn chips (originally recipe specified ‘Doritos’)
Chopped lettuce and tomatoes
Sliced black olives
Grated sharp cheddar and Monterey Jack cheese (mixed equally; use Pepper Jack if you want to spice it up)
Sour Cream

Instructions

Instructions for the Sauce:

In a large skillet sauté onion and garlic in the olive oil over medium-high heat for 3-4 minutes until translucent.
Add ground beef and ground pork to skillet and brown. Drain if needed.
Add all the remaining ingredients and simmer over medium-low heat, uncovered for 2 ½ hours. Stir occasionally.

Assembly Instructions:

On plate place a layer of corn chips, covered by the sauce, chopped lettuce and tomatoes, olives, cheese and top with a dollop of sour cream.

Nutrition