Tijuana Train Wreck
Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.
2 teaspoons olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
1 pound 85% fat ground beef
1 pound unseasoned ground pork
2 teaspoons ground cumin
1 tablespoon chile powder (I used half Ancho Chile Powder and half Mild Chimayo Chile)*
1 teaspoon salt
2 teaspoons Mexican oregano
3 tablespoons sugar
2 tablespoons apple cider vinegar
2-15 ounce can tomato sauce (or equivalent volume of home canned tomato sauce)
3-6 ounce cans tomato paste
1-4 ounce can mild green chiles (or fresh equivalent, chopped)
3 cups water
Corn chips (originally recipe specified ‘Doritos’)
Chopped lettuce and tomatoes
Sliced black olives
Grated sharp cheddar and Monterey Jack cheese (mixed equally use Pepper Jack if you want to spice it up)
In a large skillet sauté onion and garlic in the olive oil over medium-high heat for 3-4 minutes until translucent. Add ground beef and ground pork to skillet and brown. Drain if needed. Add all the remaining ingredients and simmer over medium-low heat, uncovered for 2 ½ hours. Stir occasionally.
On plate place a layer of corn chips, covered by the sauce, chopped lettuce and tomatoes, olives, cheese and top with a dollop of sour cream.