Sous Vide Texas Frito Pie

60°C (140° F)
Temperature
Sous vide time
5 People
Serves
Easy
Difficulty
Nomiku
Source

Ingredients

Main Ingredients

  • 3 Dried Guajillo Chilies
  • 3 Dried Ancho Chiles
  • 1 teaspoon Ground Chipotle Pepper
  • 1 1/2 teaspoons Ground Cumin Seed
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1 1/2 Tablespoons Sea Salt
  • 5 Tablespoons Lard or Bacon Fat
  • 2 pounds Eye of Round Beef, well trimmed and cut into 3/4-inch cubes
  • 1/3 cup Finely Chopped Onion
  • 3 large Cloves Garlic, minced
  • 1 Tablespoon Beef Stock Base (we used Better Than Bouillon Beef Base)
  • 2 Tablespoons Masa Harina (corn tortilla flour)
  • 1 Tablespoon Firmly Packed Dark Brown Sugar
  • 1 1/2 Tablespoons Apple Cider Vinegar

Garnish Ingredients

  • Sour Cream
  • Lime Wedges
  • 1 large bag of Fritos
  • Shredded Cheddar Cheese
  • 1/2 Jalapeño - thinly sliced
  • 1/4 cup Finely Chopped Onion

Comments

Be the first to comment on this recipe.

Directions

  1. Set up Nomiku water bath and turn temperature to 60°C (140°F).
  2. In a food processor, add dried chilies, chipotle pepper, cumin, black pepper, and sea salt. Process until a fine powder is created.
  3. In a large mixing bowl, add cubed steak, chili mixture, lard, chopped onions, garlic, beef base, masa haring, sugar, and vinegar. Mix well.
  4. Evenly distribute the chili into a gallon-sized zip bag. Seal using water displacement method and sous vide for 2 hours.
  5. Remove from water bath and serve in bowls surrounded by Fritos and topped with sour cream, onions, shredded cheese, and jalapeños. Add a lime wedge on the side.

Comments

Be the first to comment on this recipe.