Recipe courtesy of Graham Kerr
Tostados Toluquenas
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 973
- Total Fat
- 43
- Saturated Fat
- 16
- Carbohydrates
- 99
- Dietary Fiber
- 35
- Sugar
- 13
- Protein
- 50
- Cholesterol
- 101
- Sodium
- 2194
- Total: 2 hr 45 min
- Prep: 15 min
- Cook: 2 hr 30 min
Ingredients
16 ounces red beans
8 cups cold water
Clarified butter
9 ounces onions
6 ounces tomato paste
1 garlic clove
10 ounces trimmed beef tenderloin tips
1 teaspoon chili powder
3 ounces red wine
6 ounce tomato
4 tablespoons parmesan cheese
4 tortillas
1 small lettuce
4 teaspoons sour cream
1 tin of pimento
vegetable oil
1 tablespoon fresh parsley
Salt
Black pepper
White pepper
Directions
- Rinse the red beans and cover with the 8 cups of cold water and gently cook for 2 1/2 hours. Quarter the onions and place in mincer. Remove the sinew from the tenderloin and pass also through a mincer. Grate the cheese. Saute the tortillas in a little bit of oil until slightly crispy. Shred the lettuce, smash the clove of garlic. Finely slice the tomatoes. Saute and then simmer the tenderloin tips in the butter with the tomato paste, garlic, chili powder, red wine, and tomatoes. Add salt and pepper to taste. Simmer for about twenty minutes. Assemble the tortillas with the meat mixture, the beans, and top with the lettuce, onions, sour cream, pimentos, parsley, parmesan cheese and salt and pepper to taste.