COMPUESTO RECIPES

Steps:

• MEXICAN BEEF:.
• Make Mexican beef by frying beef and onion together; drain fat.
• Add garlic; add cumin, oregano, and chili powder.
• Add tomato sauce.
• Simmer for 20 minutes.
• VINAIGRETTE:.
• Mix red wine vinegar, honey, lime juice, chili powder, olive oil, parsley and garlic powder together.
• Preheat oven to 400 degrees Fahrenheit.
• Add a little meat to refried beans; spread on tostada.
• Place on a cookie sheet.
• Top with cheese.
• Bake in oven until cheese melts and beans bubble.
• Plate; add 1/2 cup lettuce, sprinkle with vinaigrette, sprinkle on tomatoes and black olives.
• Take a spoonful of meat; put on top; sprinkle with cheese and side with sour cream and guacamole.

Steps:

• First, to roast the jalapeños, place under the broiler for 10 minutes until blackened, turning once. Leaving on the darkened skin, dice the chiles. 
• Preheat the oven to 375° F. In a large oven-proof skillet, such as a cast iron skillet, heat the oil on medium low and add the Mexican chorizo and onion. While stirring occasionally to break up any large chunks of chorizo, cook until the chorizo and onions are cooked through, about 5-8 minutes. Remove the skillet from the heat and if you like, drain off any excess grease.
• Stir into the skillet the diced jalapeños, black-eyed peas, and collard greens. Evenly distribute on top the cubed cream cheese and shredded Muenster then pour in the half-and-half. Bake uncovered until the cheese is bubbling, about 15-20 minutes. Remove from the oven and gently stir to combine everything. If you’d like a little tang, you can squeeze in some lime juice. Garnish with chopped cilantro and add salt to taste. Serve warm tortilla chips.To keep the dip warm, you can place on a chafing dish, in a slow cooker or in a fondue pot.