Sandwich "For the Mother-in-Law"

Ingredients:

Sandwich

• 4 tbsp. chili without beans
• 4 Hot Chicago-Style Tamales
• 12 pickled chili peppers, cut into rings
• A quarter of a white onion, chopped
• 4 hot dog buns
• 1.5 cups grated Manchego
• 2 small packages corn chips, such as Fritos, crushed

Chili without beans

• 1 teaspoon of vegetable oil
• 700 g of ground beef
• 450 g raw Mexican chorizo ​​sausage
• 1 onion, diced
• 1-2 tbsp chili powder
• 1-2 tbsp. l. ground cumin
• 1 teaspoon paprika
• 1 can of stout
• 1 tbsp hot sauce
• 1 can (400 g) of canned crushed tomatoes
• 1 cup chicken broth

Preparation:

1. Heat the chili in a small saucepan for about 5 minutes and keep warm.
2. Reheat the tamales in a steamer for about 10 minutes. Or reheat according to package directions.
3. Sandwiches:
   
   In a small bowl, combine the pickled peppers and chopped onion. Layer the onions and peppers on the bottom halves of the buns. Remove the husks from the tamales. Place the tamales on the buns and sprinkle with manchego cheese. Top with a little chili. Top with the remaining peppers and onions and a sprinkle of corn chips. Enjoy!
   
   Chicago style tamales:
   These are tamales made from cornmeal. The fast food is often wrapped in paper and cooked in a hot dog steamer. And now, any hot dog stand—well, most classic hot dog stands—in Chicago sells these tamales. You can order four pre-made tamales made with pork, chicken, or beef.

4. Chili without beans

   
   Heat oil in a large Dutch oven over medium heat. Add the beef and chorizo ​​and stir, breaking up any lumps with a wooden spoon. Cook until the beef is no longer pink, about 5 minutes.
   
   Remove the meat from the pan and reserve the fat. Add the onion, chili powder, cumin, and paprika to the rendered fat. Season with salt and pepper. Cook until the onion is soft, 7-8 minutes. Add the beer and stir, scraping up any browned bits. Cook until the alcohol smell disappears, 3-4 minutes. Add the hot sauce, tomatoes, and broth, and return the meat. Simmer over low heat, stirring frequently, until the sauce thickens, about 20 minutes. Season with salt to taste.