BEEF TORTILLAS

Beef Tortillas image

Provided by Catherine Cappiello Pappas

Time 30m

Number Of Ingredients 31

2 lbs. of left of roast beef - sliced into thin strips
15 oz. can of black beans - drained
1 large jalapeño - diced with seeds
2 vine ripe tomatoes - diced with seeds
1 ½ onions - sliced
3 cloves of garlic - chopped
¼ cup of chicken broth
1 tsp. ground cumin
1 tsp. paprika
1 tsp. curry powder
½ tsp. turmeric
1 tsp. salt
1 tsp. black pepper
2 tbs. olive oil
8 oz. of shredded cheddar cheese or cheese of your choice
sour cream for topping
small tomato salad for the tortilla topping:
1 vine ripe tomato - diced
½ onion - diced
½ cup of fresh italian parsley or cilantro
½ tsp. salt
¼ tsp. black pepper
juice of ½ lemon or lime
2-3 tbs. olive oil
for the flatbread:
3 cups of flour
3 tbs. of canola oil
½ tsp. salt
½ tsp. black pepper
1 tsp. baking powder
¾ cup of warm water

Steps:

1. Heat a cast iron sauce pan with the olive oil and add beef, garlic, tomatoes, onions and jalapeño; gently sauté until the onion is softened and the garlic fragrant. Add the water, beans and seasonings and continue to gently simmer. Small Tomato Salad for the Tortilla Topping: Combine all of the above in a small bowl and mix. For the Flatbread: In a large bowl combine the flour, salt, pepper and baking powder. Mix and make a well in the center; add the oil and slowly add enough water to bring the flour together. Form the flour into a soft, springy ball. Four a clean surface and place the dough on the surface. Cut the dough into quarters; for into small balls and then cut in half again. Form into balls and roll out as thin as possible but still manageable to lift. Heat a cast iron pan and place the flatbread on the pan. When it bubbles and becomes firm; flip and finish cooking. Wrap in a cloth until ready to use. To Build the Tortilla: Plate the flatbread; fill with the beef followed by the tomato salad, sour cream and finally the shredded cheese; finally fold over and EAT!!