Beef Tortillas with Frijoles Borrachos and Jalapeño Jack

Beef Tortillas with Frijoles Borrachos and Jalapeño Jack

prep time

minutes
cook time

minute
servings
12

Ingredients






















Cooking Instructions

For beans:


1

Finely mince the bacon. Roughly chop the jalapeños, onions, carrots, celery and garlic. Place the vegetables in a food processor and chop until very fine.


2

In a medium stock pot, sauté the bacon until it begins to brown. Add the chopped vegetable mixture to the pot and sauté until the vegetables begin to become transparent. Add the pinto beans and stir to incorporate the vegetables. Add the water and bring to a simmer.


3

Lightly toast the ancho chiles over an open flame or under the broiler. Chop the ancho chiles, cilantro and tomatoes. Add these ingredients and the beer to the beans. Continue to slowly simmer, stirring occasionally, until the beans are tender, about 2 hours.


For beef:


1

Rub the medallions with olive oil and salt. Grill, preferably over mesquite, to desired doneness.


For tortillas:


1

Lightly toast the corn tortillas over an open flame. They will become pliable as they warm. Place one tortilla on each serving plate. Spoon some hot beans over the tortilla and top the beans with sliced jalapeño jack. Slice the tenderloin medallion and fan over the beans and cheese.


2

Sprinkle the cotija over the plate and garnish with the remaining cilantro sprigs. Repeat with the remaining servings. Serve immediately.


Variation: Ladle hot beans onto a grilled tortilla. Place jalapeño jack slices on top of the hot beans. Place a fanned beef medallion over the cheese and sprinkle with the cotija. Garnish with the remaining cilantro sprigs.


Ingredients






















Cooking Instructions

For beans:


1

Finely mince the bacon. Roughly chop the jalapeños, onions, carrots, celery and garlic. Place the vegetables in a food processor and chop until very fine.


2

In a medium stock pot, sauté the bacon until it begins to brown. Add the chopped vegetable mixture to the pot and sauté until the vegetables begin to become transparent. Add the pinto beans and stir to incorporate the vegetables. Add the water and bring to a simmer.


3

Lightly toast the ancho chiles over an open flame or under the broiler. Chop the ancho chiles, cilantro and tomatoes. Add these ingredients and the beer to the beans. Continue to slowly simmer, stirring occasionally, until the beans are tender, about 2 hours.


For beef:


1

Rub the medallions with olive oil and salt. Grill, preferably over mesquite, to desired doneness.


For tortillas:


1

Lightly toast the corn tortillas over an open flame. They will become pliable as they warm. Place one tortilla on each serving plate. Spoon some hot beans over the tortilla and top the beans with sliced jalapeño jack. Slice the tenderloin medallion and fan over the beans and cheese.


2

Sprinkle the cotija over the plate and garnish with the remaining cilantro sprigs. Repeat with the remaining servings. Serve immediately.


Variation: Ladle hot beans onto a grilled tortilla. Place jalapeño jack slices on top of the hot beans. Place a fanned beef medallion over the cheese and sprinkle with the cotija. Garnish with the remaining cilantro sprigs.


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