Suped Up Super Bowl

Chef Joe from Rosa Mexican has a twist on Super Bowl food. He'll show us how to make Potato Nachos with Chipotle Beef and Guacamole en Molcajete.

Potato Chip Nachos with Chipotle Beef (Nachos de Patata con Tinga de Rez)

Courtesy of Rosa Mexicano restaurants,
Serves 8

To Make Tinga Base:

Ingredients:
2 oz Extra Virgin Olive Oil
1 ¼ lbs White Onions, chopped
1 tablespoon Garlic, minced
2 ½ lbs Tomatoes, chopped
1/2 cup Chipotle adobo, pureed
1 ea. Bay leaf
1 tsp Dried oregano
Salt to taste

Method:
1. In a sauce pan, heat the olive oil and cook the unions until they are caramelized. Add the garlic and cook for an additional two minutes.
2. Add the tomatoes, chipotle puree, bay leaf and oregano and cook on medium to high heat for approx 30 minutes or until the sauce has thickened and most of the juices have been cooked out. Season with salt to taste.

To Make Beef Tinga:

Ingredients:
1/2 cup Blended oil
1 lb Cooked Pot roast or prepared chuck roast beef, shredded
2 cups Tinga base
Salt to taste

Method:
1. In a roasting pan, heat the oil and add the beef to sauté until it starts to brown. Add the tinga base and cook for 3 minutes while mixing constantly.
2. Turn off flame and continue to mix until the beef is shredded and absorbs the tinga. Season with salt.
4. Place beef tinga on a cookie sheet spread out no higher than one inch and cool completely.

To Make Cabbage Escabeche:

Ingredients:

2 lbs White cabbage, shredded
1 cup Carrots, shredded
1/4 cup Parsley, chopped
1 cup Cider vinegar
1/3 cup Kosher salt
1 Tablespoon Granulated sugar

Method:
1. In a mixing bowl, combine the cabbage, carrots, and parsley with the cider vinegar and mix well. Add salt and sugar and mix again.
2. Cover and refrigerate for two hours or overnight to marinate. Remove from refrigerator and strain.

To Assemble Potato Chip Nachos:

Ingredients:

2 9-ounce bags Kettle or Old Fashioned-Style Potato chips (regular flavor)
2 lbs Beef tinga
1 lb Cabrales Blue Cheese, crumbled
1 16-oz jar Pickeled Jalapenos
4 cups Cabbage escabeche
1 bunch Scallions, chopped
Crema to taste
Salt

Method:
1. Place potato chips in a sheet pan or shallow roasting pan and top with tinga beef and blue cheese.
2. Place tray under broiler until beef is hot and cheese has begun to melt slightly.
3. Remove from broiler and gently place chips on a platter. Garnish with jalapenos, cabb

Guacamole en Molcajete
Courtesy of Rosa Mexicano restaurants

Makes 4 servings

For chile paste:
1 Tbsp White onion, finely chopped
1 Tbsp Fresh cilantro, chopped
2 tsp Jalapeño, or more to taste, finely chopped
1 tsp Salt, or as needed

3 Medium ripe but firm Hass avocados
3 Tbsp Plum tomato, diced
2 Tbsp Fresh cilantro, chopped
1 Tbsp White onion, finely chopped
Salt if necessary.

To make the chile paste: Grind the onion, cilantro, jalapeño, and salt together in a molcajete until all the ingredients are very finely ground. Alternatively, use a fork to mash all the ingredients to a paste in a wide hardwood bowl.

Cut each avocado in half, working the knife blade around the pit. Twist the halves to separate them and flick out the pit with the tip of the knife. Fold a kitchen towel in quarters and hold it in the palm of your “non-knife” hand. Rest an avocado half cut side up in your palm and make three or four evenly spaced lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make four crosswise cuts in the same way. Scoop the diced avocado flesh into the molcajete. Repeat with the remaining avocado halves.

Gently fold the avocado into the paste, keeping the avocado in as large pieces as possible. Add the tomato, cilantro, and onion and fold in gently. Check and add salt if necessary. Serve immediately right from the molcajete or bowl with chips and tortillas.