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Grilled Flank Steak Taquitos with Black Bean Puree, Roasted Pepper Salsa and Cilantro-Tequila Cream Recipe

Grilled Flank Steak Taquitos with Black Bean Puree, Roasted Pepper Salsa and Cilantro-Tequila Cream

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

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  • on August 31, 2007

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    the cilantro-tequila cream was good

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  • on June 26, 2007

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    Great dish.... Easy to make

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  • on April 11, 2007

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    I must confess that I used only a small part of the recipe: the delightful take on traditional sour cream. I will only prepare sour cream this way, from now on. Given the amount my friends and I consume it, there will be a great boon to the tequila industry.

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  • on September 17, 2006

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    Great meal, my whole family loved it.

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  • on July 30, 2006

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    Even though I haven't made this recipe yet I rated it a 5 b'cuz the ingredients look great. And b'cuz I have NEVER made one of Emeril's recipes that didn't rate a 5 in my book (and my husbands too. I'm not a big steak eater and don't know what Emeril meant when he said to cut the steak against the grain. Can anyone explain what that means? Thanks!!!

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  • on July 09, 2006

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    This is a great tasting way to feed a family or a entertain friends. My kids love the taquitos. The black bean puree is a perfect compliment to the salsa, and I've found numerous ways to serve the roasted pepper salsa. I've never been a fan of peppers of any kind, or black beans for that matter, but I love this combo. Some of the different types of peppers were a bit difficult to find in my area, and no one around here sells flank steak unless you go to a specialty market and pay over 6 dollars a pound. Substitute away and enjoy...it's definately delicious! Thanks Emeril!

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  • on March 22, 2006

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    This is an excellent recipe...

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