Update my dinner status, I'm making this tonight.
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2 chefs marked this as Try Soon
Servings: 6 servings
Total Time (median): 0 : 45 Active Time: 0 : 30
US/Metric: [convert to metric]
Ingredients
- 3/4 lb Skirt; flank, or strip steak
- 1 c Salsa Cauda; see * Note
- 1 c Cooked black beans
- 4 lg Romaine lettuce leaves;
- 1 c Crema; see * Note
- 1 1/2 c Grated Mexican manchego
- 1 1/2 tb Olive oil
- 1/2 ts Salt
- 1/4 ts Freshly-ground black pepper
Preparation
* Note: See the ?Salsa Cauda? and ?Crema? recipes which are included in this collection. Cut the beef across the grain into 1/4-inch slices. Combine in a mixing bowl with the oil, salt and pepper. Toss well to coat. Heat a grill or dry cast-iron skillet until smoking. Sear the meat until it is light pink in the center, about 30 seconds per side. Transfer to a cutting board. Cut with the grain into 1/2-inch wide strips and reserve in a bowl with the juices. To fill the gorditas, place an equal quantity of steak, Salsa Cauda, black beans, lettuce, Crema and cheese inside the pocket of each and serve immediately. This recipe yields 6 gorditas. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6192 broadcast 02-19-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-24-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
