Tortilla Pie

By Chef Mark “Gooch” Noguchi

photo courtesy of Kona Brewing Co.

yield 2 pies

Ingredients

As needed canola oil

12 flour tortillas

4 cups braised beef, plus approximately 2 cups braising liquid, see below

1 lb Monterey Jack cheese

8 oz cheddar cheese

1 can olives, sliced

1 cup sour cream

2 cup salsa

As needed pickles

As needed tortilla chips

Instructions
Preheat oven or smoker to 300 F.

Grease a sheet pan well with canola oil. Lay two flour tortillas down on opposite sides – this is the base for 2 pies. Spread a thin layer of braised beef on top of each tortilla, followed by a layer of both cheeses. Top with a tortilla, sprinkle another layer of both cheeses over the top and finish with another tortillas. Repeat for both pies until you have used up all 12 tortillas. Top with a layer of braising liquid, like you would be saucing a pizza. Bake for about 20-30 minutes, until the center is hot and the cheese is melted. Top with more cheese and bake an additional 10 minutes, until the cheese is melted and beginning to brown. Let cool 10 minutes before slicing. Serve slices of Tortilla Pie with salsa, sour cream, tortilla chips and pickles on the side.

Braised Beef

Can be made 3-4 days ahead of time.

3-4 lb beef chuck, cut into quarters

6 Tbsp butter

2 each yellow onion, small diced

8 cloves garlic cloves, minced

1 Tbsp kosher salt

1, 12 oz can Kona Big Wave Golden Ale

1, 10 oz can canned diced tomatoes with chilis, Ro-Tel brand

1, 8 oz can tomato sauce

2 Tbsp chili powder*

1 Tbsp coriander, ground*

1 Tbsp oregano, dried*

2 tsp cumin, ground*

1 tsp chipotle*

1 tsp sugar*

1 tsp soy sauce*

½ tsp black pepper, ground*

½ tsp red pepper flakes*

½ tsp celery salt*

¼ tsp cinnamon*

2 each bay Leaves

*These ingredients can be substituted with 1 package of Chili Seasoning Mix per pound of meat.

Preheat oven or smoker to 300 F.

In a large, heavy pot hot melt the butter over medium heat, until it begins to brown. Add onions and salt, reduce heat to medium-low andeduce cook until the onions begin to soften. Add garlic and continue cooking until onions begin to turn brown, and garlic the is translucent. Add the Big Wave Golden Ale and simmer until the beer is reduced by half. Add beef and all of the remaining ingredients, stir to combine. Transfer the pot to the oven or smoker and cook covered for 90 minutes. Remove the lid and cook for about another 30 minutes, until the beef is fork tender. Remove the beef from the pot, shred it using two forks, pour just enough braising liquid over the top to keep it moist and set aside. Remove the bay leaves from the rest of the braising liquid, transfer to a blender and puree until smooth.

photo courtesy of Kona Brewing Co.

Recipe edited by Sarah Burchard