A Mexican Hat Dance

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Meat mixture:
2Lbs. Ground Angus Beef
4oz. Manchego Cheese, cubed small
3- 2oz.cans Chipotle peppers in adobo sauce, chopped, discard sauce
3 Serrano Chile peppers (medium size, chopped rough
1-10oz. can Black beans
3 Tbsp. Ground Cumin
1 Tbsp.- Salt/Pepper Blend (McCormick's)
2 Cups red onion, minced
1Lb. Plum Tomatoes, Seeded and chopped small
2 green jalapenos, minced and seeded (keep about 8-10 seeds for heat)
2 limes
1 Bunch of Cilantro, leaves only
2 Tsp. Salt/Pepper blend (listed above)
8oz. Sour Cream
4oz. Mayonnaise
8 cilantro leaves (of the bunch listed)
1 Tsp. Salt/Pepper Blend (listed above)
1 Tsp. Minced Garlic
2- 12 packs- Flour Tortilla, (Soft Taco Size)- 6" diameter, Grilled



In a mixing bowl, crumble the ground beef. Add the cubed cheese, chopped chipotle peppers, serranos, black beans, cumin and salt/pepper blend. Mix it thoroughly by hand to ensure all ingredients are homogenous. Take 4.5 oz. (guesstimate)of meat mixture and form a flat patty and place on parchment paper or plate until ready to put on grill. For the salsa: In another mixing bowl, take the minced red onion and the chopped and seeded plum tomatoes, the minced and seeded jalapenos, reserved jalapeno seeds, cilantro leaves, use all but the 8 being reserved for topping and mix well with a wooden spoon. Cut the limes in half and squeeze the juice of the limes into tomato mixture. Add the 2 Tsp. of the salt/pepper blend. Stir to incoporate. Topping: Cilantro aioli In a food processor, blend the 8 cilantro leaves and stems and the minced garlic until it looks smooth. In a mixing bowl, pour the mayonnaise and sour cream. Take a rubber spatula and pour the cilantro garlic mixture from the food processor. Add the Salt/Pepper Blend and mix them together until fully incorporated. Take 2 flour tortilla and place on grill for additional flavor and grill lines. Leave tortilla on grill for 30 seconds, otherwise it may burn. One side is to be cooked only. Take off and reserve for plating. Take the hamburger patties and place them on a smokin' hot charcoal grill. The patties should cook on one side for 10 minutes. Flip patty over and let cook for another 10 minutes. While waiting for the patties to finish cooking, place 2Tbsp. of the Sour Cream on the inside of 2 flour tortillas- 1 Tbsp per tortilla. (it will be on both the top and bottom of burger.) Take the Patty from the grill and place on paper towel to absorb any additional grease. Take the patty and place in the center of the tortilla and place the other tortilla on top (grill marks up). Cut the sandwich diagonally. Spoon the salsa on top of burger –1/2 Tbsp. on each half. You are now ready to dig in!!!!