Ted From Mexic Recipe

Cook aromatics

Heat a large skillet over medium heat and add 1 tablespoon of vegetable oil. Add the finely chopped onion and cook, stirring, until translucent, about 3–4 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

Brown the beef

Increase heat to medium-high and add the ground beef to the skillet. Break it up with a spatula and cook until browned with no pink remaining, about 6–8 minutes. Drain excess fat if necessary, leaving about 1 teaspoon in the pan for flavor.

Season and simmer

Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook with the beef for 1 minute to bloom the spices. Add the tomato sauce, diced tomatoes, black beans, and corn. Reduce heat to medium-low and simmer until the mixture thickens slightly, 6–8 minutes, stirring occasionally.

Finish filling

Remove from heat and stir in 2 tablespoons chopped cilantro and 1 tablespoon lime juice. Taste and adjust seasoning as needed. Keep warm while you prepare tortillas and assembly.

Warm tortillas

Heat a clean skillet or griddle over medium heat. Lightly brush each flour tortilla with a thin layer of vegetable oil on one side. Warm each tortilla oil-side down until slightly crisp and lightly browned, 30–45 seconds; flip and warm the other side briefly. Stack and keep warm under a clean towel.

Assemble Ted From Mexic

Lay a warmed tortilla flat. Spoon about 1/3 cup of the beef-and-bean filling onto one half of the tortilla, leaving a 1/2-inch border. Sprinkle 1/4 cup shredded cheese over the filling. Fold the tortilla over to form a semi-circle (like a quesadilla) and press gently to seal.

Pan-fry to finish

Wipe the skillet clean and return to medium heat. Add the remaining 1 tablespoon vegetable oil. Working in batches, place each folded tortilla seam-side down into the skillet. Cook 2–3 minutes per side, pressing occasionally with a spatula, until golden brown and cheese is melted. Transfer to a paper towel-lined plate and let rest 1 minute before cutting in half.

Make quick salsa

In a small bowl combine the diced tomato, 2 tablespoons finely diced red onion, minced jalapeño (if using), 2 tablespoons chopped cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt. Stir and let rest 5 minutes to meld flavors.

Prepare garnish and sauce

In a separate small bowl mix sour cream (or crema) with the hot sauce or salsa verde until smooth. Adjust heat to taste.

Serve

Place 2 folded tortillas (Ted From Mexic) per plate. Spoon a generous tablespoon of quick salsa over each and drizzle with the spiced sour cream. Garnish with extra cilantro and lime wedges if desired. Serve immediately while hot.