Ready in 1 hour
Originally made in Top Chef Masters, Season 1, Episode 3 by Wilo Benet, these tripletas (named for the 3 meats involved) nearly stole the show. The hearts are unequivocally tender, and there are so many textures and flavors with all the meats & fillings! If you can't find the Yuzu juice (not everyone is lucky enough to live near a Whole Foods or Gelson's), you can substitute Seville orange juice or Lime juice.
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Mix one cup of ketchup and one cup of mayonnaise and place in a squeeze bottle and set aside.
Mix one cup of ketchup with the Sriracha and Yuzu Juice. Place in a squeeze bottle and set aside.
In a sauce pan bring cream to a boil and add the cheese and stir until melted set aside in a double boiler.
In a cast iron skillet with a little olive oil saute the onions until caramelized. Season with salt and pepper and a splash of vinegar and reserve hot aside.
Place the thinly sliced beef heart, ham and chicken in a stainless steel container and season with the cumin and garlic powders, and season again with salt and pepper and refrigerate for one hour.
When ready to assemble, start by adding a little olive oil to a pan or griddle and cook the meat mix until thoroughly cooked and some color has been achieved. Check the seasoning and adjust accordingly with salt and pepper.
Open the pita pocket and place a cup of the cooked meat mix. Top with one tablespoon of caramelized onions. Top onions with a tablespoon of the melted cheese. Add a squirt of the mayonnaise mix.
If you like it spicy, add a squirt of the Sriracha sauce.
Finally, top with the chips and serve.
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