Canned Chipotles in Adobo sauce
1 cup ketchup
¼ teaspoon fresh, minced garlic
Mini food processor
1 cup mayonnaise
1/3 cup fresh, cilantro leaves
1/3 teaspoon fresh, minced garlic
1/2 teaspoon sugar
¼ teaspoon white pepper
1/2 teaspoon ground coriander seeds
1 teaspoon fresh lime juice
Deconstructed Pico De Gallo 1 extra-large tomato thinly sliced
1 sweet onion thinly sliced
1-2 jalapeño thinly sliced rounds
Fresh minced garlic
Fresh chopped cilantro
White balsamic vinegar
Salt & pepper
Crushed coriander seed, optional
2 pounds ground beef
1 teaspoon toasted cumin seeds, ground
1 teaspoon black pepper corns, ground
1 teaspoon smoked paprika
1 3/4 teaspoons salt
Grated Manchego cheese
8” flour tortillas
6” corn tortillas
Add 1 tablespoon of chopped Chipotle with Adobo sauce and remaining ingredients to the processor and pulse until smooth.
Add all of the ingredients to the processor and pulse until smooth, then season with salt-to taste.
Add all ingredients to a bowl and mix with hands. Don't over mix or beef can become dense and tough.
Deconstructed Pico De Gallo
Arrange tomato, onion and jalapeño onto a serving dish, mince garlic over the top, sprinkle with cilantro, drizzle with olive oil and balsamic vinegar. Arrange sliced lines and season with salt, pepper & crushed coriander seeds.
Heat the grill over high temp, 400-450F.
Place an 8" tortilla onto a large plate and brush the top with oil. Place the beef mixture in the center, press and spread the meat about 1 to 1 ½ inch over the edge of tortilla. Using a roller blade, cut the burger into ¼’s and brush vegetable oil over the top.
Using a fish spatula, place each ¼ cut onto the grill, oiled side down. Brush oil over the the top of un-oiled side. Once bottom is browned, flip over and brown the other side. Move over to the cooler side of grill and cook to desired doneness or reduce grill temp and cook to desired doneness. Top with Manchego cheese while hot. Remove and place on a baking sheet with wire rack.
Brush tortillas with oil and lightly toast on grill.
Fold tortillas in half, then fold again to crate a triangle. Place a burger into one pocket/side and spoon on the Chipotle ketchup. Fill the other side with the Pico de gallo
and some of the cilantro aioli and a squeeze of lime.
For corn tortillas: fold in half and 1/8 of quesagrill.