Recipe - Carne Asada Filling For Gorditas

Three fourths pound Skirt; flank, or strip steak
1 One half tablespoon Olive oil
One half teaspoon Salt
One fourth teaspoon Freshlyground black pepper
1 cup Salsa Cauda; see * Note
1 cup Cooked black beans
4 lg Romaine lettuce leaves;
shredded
1 cup Crema; see * Note
1 One half cup Grated Mexican manchego
cheese

* Note: See the “Salsa Cauda” and “Crema” recipes which are included
in this collection.

Cut the beef across the grain into 1/4inch slices. Combine in a
mixing bowl with the oil, salt and pepper. Toss well to coat. Heat a
grill or dry castiron 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 1/2inch 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 # TH6192 broadcast
02191997) Downloaded from their WebSite http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey
jpmd44a@prodigy.com

02241997

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.