This is our Classic state dish. One of many. You can make a giant batch of this and eat off of it for a week. Or if you’re like me, eat it all at once.Author
Chef Louis Sheppard
2# Grassfed Ground Beef
3 ea. White Onions, diced
12 ea. Garlic Cloves, half sliced
1 ea. Red Onion, diced
3 bunches cilantro, chiffonade, stems reserved
¼ # dry Pasilla chiles, stems removed
¼# guajillo chiles, stems removed
¼# arbor chiles, stems removed
2 quart Orange juice
2 16 oz cans diced tomatoes
2 Tablespoons Ground Cumin
2Tablespoons Ground Coriander
Shredded Cheddar for garnish
Salt to taste
Large bag of Fritos
Cook the beef. In a large cast iron skillet, over high heat, add the beef and season with salt, cumin and coriander. Cook until browned, Stirring constantly. Once the beef is cooked, remove from the pan and add to a colander to drain the fat. Reserve the fat.
In the meantime, Add the OJ, 2 white onions, 6 whole garlic cloves, the cilantro stems and the chiles to a medium sauce pan and simmer for 20 minutes. Purée until smooth. Strain the liquid through a fine civ and reserve the liquid.
Meanwhile, the large cast iron skillet over medium heat, add half of the reserved beef fat and sauté the red onion and garlic until soft and aromatic. Add the beef back in along with the reserved OJ liquid and canned tomato and simmer for one hour until all is homogenous.
To serve: Pile high the Fritos in a deep bowl and cover with a heaping amount of Texas Red, diced white onions, jalapeños, cilantro and cheese. Enjoy. If you want to impress your friends, add a slice of lime.