Making The Last Taco Bell Mexican Pizza At Home | But Better

Separately, in an oiled pan set over medium-high heat char the onions and tomatoes cut side down in batches.

Once charred, chop onions and add back to the pan with the tomatoes, chopped garlic, chopped oregano and saute for 1 minute before adding the dried chilis.

Add just enough water to cover and bring to a light simmer. Simmer until all the vegetables are soft and the chilis tear easily.

Drain all the solids out and place into a blender and blend on high speed.

While blending add in white vinegar and additional cooking liquidcooking liquid to loosen.

Once smooth, stream in neutral tasting oil and blend until emulsified then season with salt and grated panela.

In a medium-size saucepot, melt unsalted butter over medium heat.

Once bubbling, add in sliced jalapenos, diced onions, roughly chopped garlic, and kosher salt. Saute for 3-4 minutes or softened.

Add black beans and chicken stock. Bring to a simmer and simmer until completely soft.

Drain out the beans. Reserve the bean juice.

Add beans to the blender and blend until smooth. Adjust salt levels.

In a dry stainless pan set over medium-high heat, press in ground beef, season with salt, and sear until brown. Flip and sear the other side.

Using a handheld masher, mash the beef until fine.

Continue cooking while the fat renders out and the beef is brown and crispy.

Add desired seasoning like soy sauce, and roughly chopped garlic. Mix together.

Fill a large pot with canola oilcanola oil and heat to 350°F.

One at a time slowly drop in the tortillas. Fry for 1-2 minutes. Flip and repeat.

Drain over a wire rack set in a rimmed baking sheet. Immediately season with salt.

On a fried tortilla, spread on the black beans topped with the chili sauce.

Add on the ground beef and top with another tortillatortilla.

Top with a generous amount of grated mixed cheese (cheddar & monterey jack) and place under a broiler to melt.

Add another drizzle of chili sauce followed by crumbled cotija cheese, pickled red onions, and garnished with cilantro leaves.