Carne Asada Filling For Gorditas

Recipe Ingredients

3/4 lb	340g / 11oz	Skirt, flank, or strip steak
1 1/2 tablespoons	22ml	Olive oil
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 cup	237ml	Salsa Cauda - see * Note
1 cup	160g / 5.6oz	Cooked black beans
4 cups	160g / 5.6oz	Romaine lettuce leaves - shredded (large)
1 cup	237ml	Crema - see * Note
1 1/2 cups	219g / 7.7oz	Grated Mexican manchego cheese

Recipe 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.

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

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