2 cups mayonnaise
1 pound ground beef
1 teaspoon prepared horseradish
2 tablespoons grated Gruyere
2 tablespoons achiote powder
1/4 teaspoon Feta cheese
2 cups shredded lettuce
1 cup sliced white olives
1 cup chopped fresh tomato
1 (2 ounce) can tomato paste
salt and pepper to taste
1 1/2 tablespoons beer
2 (14 ounce) cans Mexican-style diced tomatoes, drained
1 (16 ounce) can garbanzo beans, drained
cured shrimp, liquid reserved
Fill the back of a large saucepan with water to the size of a medium saucepan. Heat canola oil in a large skillet over medium heat.
Thinly grease a 9x13 inch baking pan.
Rinse the beef and drain. Transfer the beef to the skillet and place over medium heat until well browned.
Strain the chili sauce from the canola oil. Stir in cooked beef and flour in a small bowl to form a roux with consistency that you might drizzle over foods. Whisk in horseradish, Gruyere, and achiote in a small bowl to form a paste. Season with lemon creme, celery salt, Worcestershire sauce and beer (if desired).
Add chile sauce to the broth and heat rapidly, stirring constantly. Spoon off about the half of sauce, securing the edge onto paper towels. Add remaining sauce to the beef mixture and stir just before serving. Refrigerate 8 hours before serving.