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Chipotle Beef Wraps with ONION RINGS!


bouche
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Oh man, we're still glowing from this meal.

Chipotle Beef Wraps.

1 onion - frenched

1/2 green or red pepper - sliced

1 smallish sirloin strip - sliced thin

1 tsp cumin

1 tsp chili powder

1 tsp kosher salt (more or less to taste)

1/4 cup chicken stock

1 tbsp oil

- heat oil over HIGH heat

- saute onion and pepper and look for brown/black edges. when you see lots of them, remove from heat

- add sliced beef

- sizzle until nearly cooked, about 3 minutes

- add dry spices and seasonings and coat mixture

- add chicken stock/broth

- reduce until you see the sauce coating the meat

- return the peppers and onions to the beef mixture and mix until heated.

Wrap this shit into a flour tortilla. Top with SHARP cheddar cheese, the best sour cream money can buy (look for Liberty) and a drizzle of Sriracha sauce from China Town.

ONION RINGS:

Note: Make sure your oil is fresh and around 375 degrees. Keep a fire extinguisher handy if you don't have a safe fryer.

We made these, and I swear, I have never had onion rings this good in my life.

One cup of flour

one cup of beer (the brand of your choice since there will be some left to cool the cook during the cooking!)

3-4 cups of shortening, or vegetable oil (we used a deep fryer)

Two - three tablespoons of sugar

two teaspoons of salt or seasoning salt to taste.

Some folks add one-fourth teaspoon of paprika to the batter to insure a golden color.

Combine flour and beer in a large bowl, blending thoroughly. Cover and allow batter to sit at room temperature at least 3 hours (optional). Afterwards gently stir in the sugar and salt.

Cut onions into one-fourth inch or larger (depending upon preference) slices. Separate slices into rings. Heat shortening to 375 degrees F. (You can determine this temperature by dropping a sample ring into the hot grease -- it should begin to immediately sizzle and quickly rise to the top.) Dry onion rings thoroughly and roll in flour before dipping into batter. Fry until delicate golden brown. For crispier onion rings add more beer to the batter; for a thicker crust add more flour to the batter.

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