GARDEIN® STEAK AHOGADA TAQUITOS

GARDEIN® STEAK AHOGADA TAQUITOS
GARDEIN® STEAK AHOGADA TAQUITOS

Yield Portion Size

5 portions (2 taquitos with broth)
TOMATO BROTH:
3 tbsp
Vegetable oil
1 large
Sweet onion, julienne
8 cloves
Garlic, mashed
1/4 cup
Arbol chiles, stems and seeds removed
3 tbsp
Lime juice
1 tbsp
Mexican oregano
1 tsp
Kosher salt
1/2 tsp
Ground black pepper
14 oz
1/2 cup
Water
TAQUITOS:
15 oz
10
Corn tortillas
7 oz
Black beans, pureed
Diced red onion, optional
Chopped cilantro, optional
View Nutrition Information

Directions

  1. Step 1

    Preheat fryer 350°F.

  2. Step 2

    FOR THE BROTH: Heat vegetable oil over medium-low in a 4-quart pot. Add onions and garlic and sowly caramelize, stirring occasionally.

  3. Step 3

    When the onions begin to darken, add in the arbol chiles.
    Add lime juice, oregano, salt, and pepper once onions completely carmelize. Add crushed tomatoes and water and simmer for 10 minutes, stirring occasionally.

  4. Step 4

    Blend tomato broth until completely smooth. Reserve.

  5. Step 5

    FOR THE TAQUITOS: Fry the be'f tips until crispy, about 4 minutes.

  6. Step 6

    Quickly blanch the corn tortillas in the fryer, 5 seconds, to make the tortillas pliable.

  7. Step 7

    Spoon the pureed black beans in a thin line near one of the edges on each tortilla. Place four fried be'f tips in each tortilla and roll up the tortillas. Place seam side down and chill in the refrigerator for 30 minutes.

  8. Step 8

    Fry the taquitos for 2 minutes until the tortillas are crispy

  9. Step 9

    Serve in the warm tomato broth. Garnish with small diced red onion and cilantro if desired

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