South of the Border
2 ripe roma tomatoes
2 scallions, green and white part
1 clove garlic
1 tablespoon cilantro leaves
1 small fresh jalapeno
1/8 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 fresh anaheim chilies
1 tablespoon Colavita canola oil
2-1/2 pounds freshly ground chuck with 20% fat
2-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon Colavita canola oil for grill rack
2 fresh rip California avacados
freshly ground black pepper
6- 10\” fresh flour tortillas
2 cups shredded mexican queso oaxaca or asadero cheese
1/3 cup Colavita canola oil
Heat gas grill to 400 degrees F.
Finely dice tomatoes. Finely chop scallions, garlic and cilantro.
Remove seeds from jalapeno and finely dice.
In a small bowl, mix vegetables with the cumin, salt and pepper. Set aside.
Brush all sides of chilies using 1 tablespoon oil and roast directly on grill,
turning often, until skin is blackened all over.
Remove from the grill and put into a zip lock bag. Close bag and set aside.
Mix ground chuck lightly with salt and pepper. Form into 12 equal size balls.
On wax paper, flatten each ball to a 5″ diameter. They will be thin.
On 6 of the patties, place 1 rounded tablespoon of the salsa mixture in the center.
Spread to within 1/2″ of edges. Top with remaining 6 patties and
seal the edges completely. Re-shape into 5″” burgers.
Using tongs and a wad of paper towels , grease grill using 1 tablespoon oil.
Grill burgers at 400 degrees for 7-8 minutes per side, or to an internal temperature
of 160 degrees with an instant-read thermometer. Remove from grill.
Remove chilies from bag and remove the charred skins and seeds.
Trim off stem and end of chilies to lay flat.
Cur avocados in half and remove the pit. Slice each avocado into 6 slices. (12 total)
Cut lime in half and squeeze on avocado slices. Season with salt and pepper.
To assemble burgers, place a flour tortilla on the grill for 10-15 each side until softened.
Working quickly, place 2 slices of avocado in center of tortilla. Top with burger, then 1/3 cup
shredded cheese, and finally the roasted pepper. Fold tortilla in towards the center in a circular,
pleated manner to seal burger in. Trim any excess tortilla if necessary.
Set aside, folded side down and repeat with remaining burgers.
Heat oil in saute pan set on grill to 300 degrees. (Too hot will burn tortillas)
Fry the tortilla, folded side down, until golden brown and set. Turn and fry
opposite side until brown. Using tongs, roll tortilla on it