Seasoned beef, Anaheim chiles, and cheese rolled up in a crispy tortilla. Killer game day food. Traditionally pan-fried, which is very simple to do as well, but they just came out too perfect in the old air fryer.
Preparation Time
20 mins
Cooking Time
2 hr
Total Time
2 hr 20 mins
Calories
685 Calories
Recipe Instructions
Step 1
Preheat an air fryer to 375 degrees F (190 degrees C) according to manufacturer's instructions.
Step 2
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place peppers, cut-sides down, onto the prepared baking sheet.
Step 3
Roast peppers in the preheated oven until the skins are brown and crispy, about 15 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Dice flesh and set aside.
Step 4
Combine ground chuck and chorizo in a bowl, kneading together as evenly as possible.
Step 5
Heat 1 tablespoon oil in a pot over medium heat. Add meat and cook and stir until browned and crumbly, about 10 minutes. Strain out 90% of the grease.
Step 6
Stir beer, salsa, chile powder, garlic powder, cumin, onion powder, salt, marjoram, black pepper, and cayenne into the meat. Stir in 1/2 of the diced chile peppers. Crank up the heat and bring to a boil. Reduce heat to low and simmer until most of the liquid has disappeared, about 2 hours; don't let all the liquid evaporate or you'll have dry meat.
Step 7
Brush one side of a tortilla with some of the remaining canola oil. On the dry side, about 1/2 inch from one side of the tortilla, spoon a line of beef and chorizo, sprinkle with Colby-Jack cheese, and top with some diced chile peppers. Roll the loaded side over multiple times until the tortilla is in a tight roll. Make sure it is tight by tucking the first rotation up under the meat. Set rolled tortilla seam-side down on the wire rack of an air fryer. Repeat with remaining tortillas.
Step 8
Fry in the preheated air fryer for 6 minutes. Serve immediately.
