“My Fancy Frito Pie is just a rendition of the traditional,” says Chef David Bull. “Obviously, the chili is the most important part. I have made it with venison and even veal.” Tip: To make lime-flavored sour cream, just mix a few drops of lime juice with a tablespoon of sour cream.“
1 (2 1/4 oz.) bag Fritos
6-8 oz. beef, veal, or venison chili, heated
grated cotija cheese or queso fresco
1 roasted jalapeño, sliced
1 tsp. chopped fresh cilantro
1 T. lime-flavored sour cream
Tobacco Onions (recipe follows)
Slit bag open, and pour hot chili over Fritos. Sprinkle cheese over chili, and top with jalapeño slices, cilantro, lime-flavored sour cream, and Tobacco Onions.
5 c. peanut oil
1 c. all-purpose flour
1 tsp. salt
1 tsp. pepper
1 tsp. paprika
1/2 tsp. cayenne
2 large 1015 or yellow onions, peeled, thinly sliced, and separated into rings
Heat oil in a deep saucepan over medium heat to 350 degrees. Combine dry ingredients in a bowl; add onions, and toss. Shake off excess dry mix, and fry rings, a few at a time, for 8 to 10 minutes, or until golden brown. Drain on paper towels, and keep warm until serving.
From the May 2005 issue.