Seven-Layer Dip - Appetizers - New York Magazine

Ingredients

Refried Black Beans:
1/4 cup olive oil or lard
1/2 yellow onion, chopped
3 1/2 cups cooked black beans, liquid reserved

Rice:
1/4 cup canola oil
1 cup long grain rice
1/2 yellow onion, chopped
1 clove garlic, diced
1 1/2 cups chicken stock
1/4 cup tomato sauce
1/2 tsp. cumin
1/2 tsp. salt
1/2 tsp. black pepper

Ground Beef:
2 tbs. olive oil
1/2 onion, chopped
1 lb. ground beef
1 clove garlic, diced
1/2 tbs. chili powder
1/2 tsp. oregano
1/2 tsp. cumin seed
1/2 tsp. salt

Cheese:
3/4 pounds grated cheddar

Guacamole:
2 ripe avocados, halved and peeled
1/2 red onion, diced
1 1/2 tbs. cilantro, chopped
juice of 1 lime
1/2 tsp. salt

Sour Cream:
1 1/2 cups

Salsa:
3 medium tomatoes, finely chopped
1/2 red onion, finely chopped
3 serrano chiles, finely chopped
2 tbs. cilantro, chopped
1/4 tsp. salt
juice of 1 lime

Description

Joaquin Baca Makes This Tex-Mex Version From Scratch.

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