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Home Ground Beef Recipes / Beef Mince Recipes

Gastric Beef Tortillas With Frijoles Borrachos and Wisconsin Jalapeño Jack

Gastric Beef Tortillas With Frijoles Borrachos and Wisconsin Jalapeño Jack
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Love tortillas? You’ll love these Gastric Beef Tortillas With Frijoles Borrachos and Wisconsin Jalapeño Jack that you can eat on a lazy Sunday afternoon. It’s the perfect finger food to have on your own, or shared with the rest of the family.

Gastric Beef Tortillas With Frijoles Borrachos and Wisconsin Jalapeño Jack

Gastric Beef Tortillas With Frijoles Borrachos and Wisconsin Jalapeño Jack

Gretel ShawGretel Shaw
If you love tortillas so much, you need to try these gastric beef tortillas with frijoles borrachos and Wisconsin jalapeño. I know you'll make a little dance when you try these!
5 from 1 vote
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Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course Snack
Cuisine Mexican
Servings 12 people
Calories 461 kcal

Ingredients
 
 

Frijoles Borrachos Ingredients

  • bacon6 slices bacon - smoked
  • Jalapeno hot pepper6 medium jalapeño - stemmed and seeded
  • Ripe yellow onion on a white background3 medium yellow onion - peeled
  • Carrot vegetable with leaves3 medium carrots - trimmed and peeled
  • Celery isolated on white background. top view3 stalks celery - trimmed
  • garlic18 cloves garlic - peeled
  • Pinto beans in wooden bowl over white6 cups pinto beans - dried
  • Store of fresh water6 quarts water
  •  
    3 small ancho chile pepper - slit lengthwise, stemmed and seeded
  • big bunch of fresh green cilantro isolated1 bunch cilantro (coriander) - reserving
  • big bunch of fresh green cilantro isolated12 sprigs cilantro (coriander) - for garnish
  • Roma tomatoes9 medium Roma tomatoes - chopped
  • Beer in glass on white background12 ounces beer - dark Mexican

Beef Ingredients

  •  
    12 medallions beef tenderloin - 6 ounces each
  • Glass bowl of olive oil isolated on white background6 tablespoons olive oil
  • wooden bowl of salt1 teaspoon salt

Tortillas Ingredients

  • Pile of corn tortilla chips or nachos isolated on a white background12 medium corn tortillas - thick
  • pepper jack cheese12 slices pepper jack cheese - Wisconsin Jalapeño, 1/4-inch thick
  • Cheddar cheese block, paths1 ½ cups cheddar cheese - Cotija, grated

Instructions
 

  • For the beans, finely mince the bacon. Next, roughly chop the jalapeños, onions, carrots, celery and garlic. Place the vegetables in a food processor and chop until very fine.
  • In a medium stockpot, sauté the bacon until it begins to brown. Add the chopped vegetable mixture to the pot and sauté until the vegetables become transparent.
  • Add the pinto beans and stir to incorporate the vegetables.
  • Add the water and bring to a simmer.
  • Lightly toast the ancho chiles over an open flame or under the broiler. Next, chop the ancho chiles, cilantro and tomatoes. Add these ingredients and the beer to the beans. Continue to slowly simmer, occasionally stirring, until the beans are tender, about 2 hours.
  • For the beef, rub the medallions with olive oil and salt. Grill, preferably over mesquite, to the desired doneness.
  • For the tortillas, lightly toast the corn tortillas over an open flame. They will become pliable as they warm. Place one tortilla on each serving plate. Spoon some hot beans over the tortilla and top the beans with sliced Jalapeño Jack cheese. Slice the tenderloin medallion and fan over the beans and cheese.
  • Sprinkle the Cotija cheese over the plate and garnish with the remaining cilantro sprigs. Repeat with the remaining servings.
  • Serve immediately.

Nutrition

Calories: 461kcalCarbohydrates: 50gProtein: 20gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 34mgSodium: 483mgPotassium: 899mgFiber: 14gSugar: 8gVitamin A: 5873IUVitamin C: 24mgCalcium: 367mgIron: 3mg
Have you tried this recipe?Please leave a rating and comment.
Tags: tortillas
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