Gastric Beef Tortillas With Frijoles Borrachos and Wisconsin Jalapeño Jack

Instructions

1. 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.
2. 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.
3. Add the pinto beans and stir to incorporate the vegetables.
4. Add the water and bring to a simmer.
5. 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.
6. For the beef, rub the medallions with olive oil and salt. Grill, preferably over mesquite, to the desired doneness.
7. 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.
8. Sprinkle the Cotija cheese over the plate and garnish with the remaining cilantro sprigs. Repeat with the remaining servings.
9. Serve immediately.