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Carne Asada Filling for Gorditas

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CATEGORY CUISINE TAG YIELD
Grains, Dairy Niger Toohot02 6 servings

INGREDIENTS

3/4 lb Skirt; flank, or strip steak
1 1/2 tb Olive oil
1/2 ts Salt
1/4 ts Freshly-ground black pepper
1 c Salsa Cauda; see * Note
1 c Cooked black beans
4 lg Romaine lettuce leaves; shredded
1 c Crema; see * Note
1 1/2 c Grated Mexican manchego cheese

INSTRUCTIONS

* 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.

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