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This recipe is based on a classic Mexican dish called Muchaca that I delight
in at one of my favorite NYC restaurants, El Sombrero. I took their base
ingredients, added my own flair and turned it into Angie Chaca!
ANGIE CHACA
You'll need...
Olive Oil (2 tablespoons)
5 cloves of garlic (chopped up nice and tiny)
1 large onion (chop 3/4's of it and set aside remainder)
5 vine ripened tomatos
hand full of sea salt
1 large red pepper (sliced into thin strips)
1 large green prepper (sliced into thin strips)
4 Jalepenos (cut into rounds - unless you like HOT, seed these babies)
1 red hot chili pepper
3 pounds ground beef (you could probably use ground turkey if you are
health concious)
red wine
3 eggs (beat them in a small bowl)
1) Chop tomatoes into bite size pieces and sprinkle with sea salt, set aside
in large bowl (let them sit for at leat 15 minutes)
2) Break up ground beef in large bowl, salt,pepper & cover in onion powder (don't
hold back)
3) Heat up olive oil in a large pan, add garlic and cook gently over a low
flame, once garlic is cooked, add your tomatoes & the whole red hot chili
pepper, a glass of red wine and allow them to simmer for 10 minutes.
4) Add your chopped onion, red & green pepper & jalepenos, let them cook
until soft (15 minutes)
6) Add you ground beef and stir until cooked through
7) A few minuted before your ground beef is done, add 3 eggs (beaten) and
stir them into the bubbling mixture!
8) Take your remaining onion and with a vegetable peeler, shave some thin
onion strips over top the concoction!
8) Allow the dish to simmer while the liquids cook off, about 15 minutes at
a slow bubbling simmer.
9) Serve in a bowl with tortilla chips - SO SO SO SO GOOD!!
*A special note, results vary but are often more flavorful if you happen to be sporting a custom made Pontani Sister's Costume. This has been conveniently made available to you in our merchandise section! Ciao i tanti baci!
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