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Source: Stop and Smell the Rosemary

Mexican Tart
A must try dish.
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Serves: 4 to 6
Prep Time: 20 minutes
Cook Time: 2 to 2 1/2 hours
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1 9-inch pastry shell, unbaked, or 1 large tortilla (12 inches)
1 tablespoon Vegetable Oil, or 1 large egg white, lightly beaten
1 1/2 teaspoons paprika
1/4 teaspoon chili powder
2 tablespoons Vegetable Oil
1 (1 pound) boneless chuck roast
1 large onion, chopped
1 large clove garlic, minced
8 ounces(2 cups) Monterey Jack cheese, shredded
1 cup sour cream
3/4 cup green onions, chopped
1 can (4 ounces) whole green chilies, drained and coursely chopped
3 large eggs, beaten
1 teaspoon salt
1/4 teaspoon freshly ground pepper
sour cream
avocado, pitted, peeled, and sliced




Preheat over to 400 degrees. If using pastry, fit into 9-inch tart or pie pan. Brush with egg white and bake 5 mintues. Let cool. If using tortilla, grease 9-inch pie pan, add tortilla, and brush lightly with oil. Bake until top is very lightly browned, about 5 minutes.
Combine paprika and chili powder. Sprinkle on meat. Heat oil in large skillet over medium-high heat. Add meat, onion, and garlic, and brown well. Reduce heat, cover partially, and cook (do not add liquid) until tender, about 1 to 1 1/2 hours. If meat begins to stick, cover pan completely. If liquid has accumulated when meat is tender, remove lid and cook until moisture is evaporated. Remove from heat. Let meat cool, then coarsely shred, using fingers or fork. Reserve onion and garlic.
Preheat over to 325 degrees. Combine meat, onion, garlic, cheese, sour cream, green onion, chilies, eggs, salt, and pepper in large bowl. Mix well. Spoon mixute into prepared pastry, spreading evenly. Bake 55 to 60 minutes, or until filling is set and crust is nicely browned. Cool slightly. Garnish with sour cream and avocado slices. Serve with Salsa Fresca.





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