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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: * Tortillas should be 10-inches in Diameter and warmed. Heat beef and
refried beans separately. Place about 1/4 cup of the beef on the
center of each tortilla. Spoon about 2 T of the beans onto the beef.
Top with 1/4 cup of the lettuce and about 2 T each of tomatoes and
cheese. Fold one end of the tortilla up about 1 inch over filling;
fold right and left sides over folded end, overlapping. Fold down
remaining end, and serve. REFRIED BEANS: Heat lard in 10-inch skillet
over medium heat until hot. Add pinto beans; cook for 5 minutes,
stirring occasionally. Mash beans; stir in remaining ingredients. Add
oil to skillet if necessary; cook and stir until smooth paste forms,
about 5 minutes. Garnish with shredded cheese, if desired.
Ingredients:
2 Cup(s) Beef; Cooked, Shredded
1 Cup(s) Refried Beans; Below
8 Flour Tortillas; *
2 Cup(s) Lard Or Vegetable Oil
2 Cup(s) Onion, Chopped, 1 Medium
1 Cup(s) Rib eye steaks; or top loin cut 3/4" thick
2 Cup(s) Pinto Beans; Cooked
2 Tablespoon(s) * monterey jack cheese
1 Tablespoon(s) Cucumbers; Medium *
1 Teaspoon(s) Green chili salsa
1/8 Teaspoon(s) Pepper |
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