Sandwich "For the Mother-in-Law"

Votes: 1

Time: 1 hour 50 min.
Complexity: easily
Servings: 4

This hearty sandwich is filled with complex ingredients that work harmoniously together in both flavor and texture. Chili con carne, meat-filled tamales, Manchego cheese, and corn chips imbue it with the flavors of Tex-Mex cuisine. As Jeff Mauro, considered the king of sandwiches, puts it: "Take a bite and immediately blog about how amazing these ingredients go together!"

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sandwich

4 tbsp. chili without beans
4 Hot Chicago-Style Tamales
12 pickled chili peppers, cut into rings
A quarter of a white onion, chopped
4 hot dog buns
1.5 cups grated Manchego
2 small packages corn chips, such as Fritos, crushed

Chili without beans

1 teaspoon of vegetable oil
700 g of ground beef
450 g raw Mexican chorizo sausage
1 onion, diced
1-2 tbsp chili powder
1-2 tbsp. l. ground cumin
1 teaspoon paprika
1 can of stout
1 tbsp hot sauce
1 can (400 g) of canned crushed tomatoes
1 cup chicken broth

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: meat sauce, ground beef, hot dog buns, Manchego cheese, pureed tomatoes, ale, cumin, paprika

Cooking the dish according to the recipe:

Heat the chili in a small saucepan for about 5 minutes and keep warm.
Reheat the tamales in a steamer for about 10 minutes. Or reheat according to package directions.

Sandwiches:

In a small bowl, combine the pickled peppers and chopped onion. Layer the onions and peppers on the bottom halves of the buns. Remove the husks from the tamales. Place the tamales on the buns and sprinkle with manchego cheese. Top with a little chili. Top with the remaining peppers and onions and a sprinkle of corn chips. Enjoy!

Chicago style tamales:
These are tamales made from cornmeal. The fast food is often wrapped in paper and cooked in a hot dog steamer. And now, any hot dog stand—well, most classic hot dog stands—in Chicago sells these tamales. You can order four pre-made tamales made with pork, chicken, or beef.
Chili without beans

Heat oil in a large Dutch oven over medium heat. Add the beef and chorizo and stir, breaking up any lumps with a wooden spoon. Cook until the beef is no longer pink, about 5 minutes.

Remove the meat from the pan and reserve the fat. Add the onion, chili powder, cumin, and paprika to the rendered fat. Season with salt and pepper. Cook until the onion is soft, 7-8 minutes. Add the beer and stir, scraping up any browned bits. Cook until the alcohol smell disappears, 3-4 minutes. Add the hot sauce, tomatoes, and broth, and return the meat. Simmer over low heat, stirring frequently, until the sauce thickens, about 20 minutes. Season with salt to taste.