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Tostados Toluquenas

A Specialty of "El Tapatio", Guadalajara, Mexico. (With minor changes by Graham Kerr). This could be referred to as a Mexican hamburger made with chopped beef, chili beans, fried tortillas and re-fried beans -- topped off with chopped onions, lettuce and sour cream.

Courses: Main Course
Serves: 4 people

Recipe Ingredients

16 oz 454gDried red beans
8 cups 1896mlCold water
  Clarified butter
9 oz 255gOnions
6 oz 170gTomato paste
1   Garlic clove
10 oz 284gTrimmed beef tenderloin tips
1 teaspoon 5mlChili powder
3 oz 85gRed wine
1   Tomato - (abt 6 oz)
4 tablespoons 60mlParmesan cheese
4   Tortillas
1   Lettuce head (small)
4 teaspoons 20mlSour cream
1   Tin pimento
  Vegetable oil - as needed
1 tablespoon 15mlChopped fresh parsley
  Salt - to taste
  Freshly-ground black pepper - to taste
  Freshly-ground white pepper - to taste

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0012) - from the - TV FOOD NETWORK

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