¾cupbeef stock (beef broth or beef bouillon) - low-sodium
2cupscherry tomatoes - chopped
1tablespoonjalapeño - chopped
¾cupcilantro (coriander) - chopped and divided
1 ½cupsof shredded queso Blanco
1 ½cuppepper jack cheese - shredded
16ouncestortilla chips
Instructions
Heat oven to 375 degrees Fahrenheit. Place a large skillet over medium heat and add 3 tablespoons of olive oil, 1 cup of onions, beef, 1 ½ teaspoon of salt, and ½ teaspoon of pepper. Cook for about 4 minutes, stirring frequently.
Add roasted pasilla cooking sauce and beef broth, stir and then cover. Reduce heat to low and simmer for 10 minutes. Transfer beef with all juices to a bowl and set aside.
In the same skillet over medium-high heat, add 2 tablespoons of olive oil, 1 cup of chopped onions, tequila, ¼ teaspoon of salt, and a pinch of pepper. Cook for 4 minutes or until the tequila is reduced. Add tomatoes, jalapeño, 1 teaspoon of salt, and ¼ teaspoon of pepper and cook for 5 minutes. Remove from heat and stir in ½ cup of chopped cilantro. Set aside.
In a bowl, combine cheeses. Grease 9×13-inch or 12-inch round baking dish. Layer 1/3 tortilla chips, 1/3 shredded cheese mixture, 1/3 beef mixture with juices and 1/3 tequila mixture with juices. Repeat 2 more times, making a total of 3 layers.
Bake for 12 to 15 minutes. Sprinkle top with remaining chopped cilantro.