Beef Ingredients:
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 pound lean ground beef
- Salt and Pepper
Dressing:
- 1 cup sour cream
- 1 cup salsa
Salad Ingredients:
- 3 roma tomatoes (halved and oiled)
- 3 poblano peppers (oiled)
- 3 ears corn (shucked and oiled)
- 6 cups romaine lettuce (chopped)
- 1 cup black beans (drained)
- 1 cup shredded cheese (e.g. cheddar or Tex-Mex blend)
- 1 avocado (sliced/chopped)
- 1/2 bunch fresh cilantro (chopped)
- Pickled red onions (recipe here)
- Pickled jalapenos (recipe here)
- 1 cup fritos (optional)
- Salt and Pepper (to taste)
Method:
Heat your grill to medium-high heat.
Combine the ground beef with the spices and shape into patties. Grill until desired doneness is achieved (I like a medium-rare steak and a medium burger, but for this recipe I really think they need to be cooked through). Set aside to cool and then crumble.
Grill the tomatoes, cut side down, until they get a nice char but not so much that they fall apart. Set aside to cool and then roughly chop.
Grill the whole poblano peppers until they are nicely charred and softened. Set aside to cool and then remove charred skin, membranes, and seeds. Roughly chop.
Grill the corn cobs until they are a bit charred. Set aside to cool and then slice off the kernels.
Mix together dressing ingredients:
I like to set out all salad components so that everyone can make theirs as they wish, but if you’re making one big salad, start with the romaine lettuce, top with grilled ingredients, then cold ingredients, a drizzle of dressing, and finally add crushed fritos on top.
Happiness & Hominy 