1 cup chopped fresh tomatoes, or one 14 ½-ounce can diced tomatoes, drained
1 tablespoon cider vinegar
1 teaspoon ground cinnamon
¼ teaspoon ground cumin
Pinch of sugar
Pinch of ground cloves
1 bay leaf
½ cup raisins
(½ cup slivered almonds)
(½ cup pitted green olives, chopped)
Sub-recipe steps
Add to a large skillet over medium-high heat: 1 pound lean ground beef; 8 ounces fresh chorizo
Cook, crumbling the meat with a spatula, until the mixture is nicely browned, 8 to 10 minutes. Transfer the meat to a plate and drain all but 2 tablespoons of fat from the skillet. Add: 1 onion, chopped
Cook until the onions have softened, scraping up any browned bits off the bottom of the skillet. Return the browned meat to the skillet along with: 2 garlic cloves, minced; 1 cup chopped fresh tomatoes, or one 14 ½-ounce can diced tomatoes, drained; 1 tablespoon cider vinegar; 1 teaspoon ground cinnamon; ¼ teaspoon ground cumin; Pinch of sugar; Pinch of ground cloves; 1 bay leaf
Simmer, covered, for 30 minutes. Add: ½ cup raisins; (½ cup slivered almonds); (½ cup pitted green olives, chopped)
Cook, uncovered, for 10 minutes more. Remove the bay leaf before serving.
1 ½ cups shredded Cheddar or Monterey Jack (6 ounces)
1 small head iceberg or romaine lettuce, thinly sliced
4 standard, freezer-tray ice cubes (equivalent to ½ cup frozen water)
Sub-recipe steps
Peel, halve through the stem end, and trim the ends off: 1 medium yellow or red onion
Very thinly slice lengthwise (pole-to-pole). Place the onion in a small saucepan with: 1 cup distilled white or cider vinegar; 1 teaspoon salt; ½ teaspoon sugar; (1 bay leaf); (1 small dried red chile, seeded)
Bring to a simmer and cook for 3 minutes. Transfer immediately to a bowl and stir in: 4 standard, freezer-tray ice cubes (equivalent to ½ cup frozen water)
Stir to melt the ice cubes and cool the pickle. Use immediately or transfer to a clean pint jar or container and store refrigerated for up to 1 month.
1 large tomato, coarsely chopped, or 1 cup cherry tomatoes (6 ounces), halved
¼ cup finely chopped onion or thinly sliced green onions
¼ cup finely chopped cilantro
(1 to 2 jalapeño or serrano peppers, seeded and minced)
1 to 2 garlic cloves, minced
(½ teaspoon ground cumin)
Salt to taste
(½ to 1 cup finely diced tomatoes)
Sub-recipe steps
Peel and pit: 4 Hass avocados (about 2 pounds)
Place in a bowl and mash to a coarse consistency with a fork or potato masher. Stir in: 3 tablespoons lime juice, or more to taste; ¼ cup finely chopped onion or thinly sliced green onions; ¼ cup finely chopped cilantro; (1 to 2 jalapeño or serrano peppers, seeded and minced); 1 to 2 garlic cloves, minced; (½ teaspoon ground cumin); Salt to taste
Taste and adjust seasoning; more lime juice and/or salt may be needed. Gently stir in, if desired: (½ to 1 cup finely diced tomatoes)
Serve at room temperature.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
8 cups tortilla chips, broken into bite-sized pieces
1 ½ recipe Picadillo, 1 recipe Seasoned Tempeh Crumbles, or 3 cups cooked chicken or turkey, shredded (about 1 pound)
1 ½ cups shredded Cheddar or Monterey Jack (6 ounces)
1 small head iceberg or romaine lettuce, thinly sliced
1 4 green onions, chopped, or 1 cup Quick-Pickled Onions
1 large tomato, coarsely chopped, or 1 cup cherry tomatoes (6 ounces), halved
(4 radishes, sliced)
1 cup salsa, store-bought or homemade
(Sour cream)
1 (Guacamole)
Let's Cook
Step 1.
Layer in individual shallow bowls or on a serving platter in the order listed: 8 cups tortilla chips, broken into bite-sized pieces; ½ recipe Picadillo, 1 recipe Seasoned Tempeh Crumbles, or 3 cups cooked chicken or turkey, shredded (about 1 pound); 1 ½ cups shredded Cheddar or Monterey Jack (6 ounces); 1 small head iceberg or romaine lettuce, thinly sliced; 4 green onions, chopped, or 1 cup Quick-Pickled Onions; 1 large tomato, coarsely chopped, or 1 cup cherry tomatoes (6 ounces), halved; (4 radishes, sliced); 1 cup salsa, store-bought or homemade
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