The Last Taco Bell Mexican Pizza Recipe | But Better | Chef Joshua Weissman

Ingredients

• Blowtorch
• Induction Cooktop
• 6 ancho chilies
• 5 guajillo chilies
• 3 Roma tomatoes
• 1 onion
• 5 cloves garlic
• 1 Tbsp fresh oregano
• 3 Tbsp oil
• ¼ cup white vinegar or acid of choice
• 1 Tbsp (14g) panela grated
• Kosher salt to taste
• 3 Tbsp (42g) unsalted butter
• 4 cloves garlic
• 2 jalapeños
• 2 cans black beans
• 1.5 cup chicken stock
• Kosher salt and pepper to taste
• 1 lb ground beef
• 3 cloves garlic
• 1 Tbsp soy sauce
• Seasonings/spices of choice (chili pepper powders work great here)
• Salt to taste
• 1 cup grated cheddar
• 1 cup grated Monterey jack
• ⅔ cup crumbled cotija cheese
• Pickled red onions
• Fresh cilantro leaves