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
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!
Ingredients
Frijoles Borrachos Ingredients
6 slices bacon - smoked
6 medium jalapeño - stemmed and seeded
3 medium yellow onion - peeled
3 medium carrots - trimmed and peeled
3 stalks celery - trimmed
18 cloves garlic - peeled
6 cups pinto beans - dried
6 quarts water- 3 small ancho chile pepper - slit lengthwise, stemmed and seeded
1 bunch cilantro (coriander) - reserving- 12 sprigs cilantro (coriander) - for garnish
9 medium Roma tomatoes - chopped
12 ounces beer - dark Mexican
Beef Ingredients
- 12 medallions beef tenderloin - 6 ounces each
6 tablespoons olive oil
1 teaspoon salt
Tortillas Ingredients
12 medium corn tortillas - thick
12 slices pepper jack cheese - Wisconsin Jalapeño, 1/4-inch thick
1 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
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