Chipotles are dried smoked jalapeño peppers in a spicy tomato vinegar sauce (adobo sauce). They are quite spicy and add a rich, smoky flavour. You won’t need the entire can, so freeze the remaining in a resealable bag or freezer container for another use, such as chili or pulled pork, or dress up mayonnaise for a dip.
Purée can of chipotles and sauce; set aside. Cut tomato in half crosswise; squeeze out seeds and dice.
In large skillet, cook beef and onion over medium-high heat, breaking up meat, until browned, about 4 minutes. Drain in colander. Return to skillet and stir in tomato, flour, cumin, chili powder, salt and pepper; cook 1 minute. Stir in 2 tbsp (25 mL) puréed chipotles; cook 1 minute. Remove from heat.
To assemble individual appetizers, amounts will depend on size of serving dish: spoon about 1/4 cup (50 mL) warm beef mixture into dish. Sprinkle with 1 tbsp (15 mL) cheese; top with a dollop (about 1 tbsp/15 mL) guacamole, then smaller dollop (1 tsp/5 mL) sour cream. Garnish with a tortilla chip and cilantro leaf. Serve with small spoons.
Make beef mixture ahead to ease holiday entertaining