Ingredients
1 cup ketchup
4 teaspoons smoked paprika
1 ½ teaspoons garlic powder
1 ½ teaspoons Worcestershire sauce
1 teaspoon ground cumin
¼ teaspoon cayenne
3 jalapeños
1 ½ lbs. ground beef
1 cup dry red wine
4 toasted hamburger buns, for serving
Cilantro crema, for garnish*
Pickled onions, for garnish**
Instructions
Whisk together ketchup, paprika, garlic powder, Worcestershire sauce, cumin and cayenne until blended.
Blacken 2 jalapeños over a gas flame or under a broiler, then put in a covered bowl for 20 minutes. Peel, remove stem and seeds, mince and add to ketchup mixture. Stem and seed the remaining jalapeño, mince and set aside.
Add beef to a large sauté pan over medium-high heat. Cook until browned, about 5 minutes. Add wine and cook until most of the liquid evaporates. Add ketchup mixture and cook until thick and heated through.
Divide mixture among buns and garnish with minced jalapeño, crema and onions. Serves 4.
*How to Make Cilantro Crema
Mix 1 cup sour cream, 1/4 packed cup minced cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt until smooth.
**How to Make Pickled Onions
Boil 1/2 cup white or cider vinegar, 1/2 cup water, and 2 tablespoons sugar, and pour over 1 thin-sliced red onion. Let cool to room temperature and drain.
Wine Pairing
Santa Ema 2019 Amplus One Carmenère (Cachapoal Valley)
A pairing challenge in this dish is presented by both the ketchup and the jalapeño. Ketchup’s concentrated sweet-tart flavor will overwhelm most wines, while spicy food can make tannic wines taste bitter. The solution? Carmenère, which has powerful fruit without overwhelming tannins, plus a pyrazine note that recalls the roasted jalapeño in the dish. This bottle has rich blackberry and black plum flavors with a tobacco note that works with the smoked paprika. It’s a complex and soul-warming pairing.
