Pasta on the Border

So here I am, playing with my food again. It’s supposed to be a carné asada burrito. Maybe a fajita. Enchilada? Can’t remember now. But in the middle of my preparation, I had this quirky thought of cutting the tortilla into strands so they end up looking like strings of fettuccine. Yes… happy happy joy joy!!!

Hey, not only was this dish fun to eat, it was mighty tasty, too!

Well, I guess you could also add melted cheese, if you want. Maybe, even a little sour cream. Personally, I didn’t think it needed anything else. But it’s your call.

Ingredients (4 servings):
4 Large Low-Fat Flour Tortilla
1/2 lb. Flank Steak, sliced into thin strips
1 Red Bell Pepper (or any color combination), julienned
1 Onion, julienned
1 cup Unsalted Black Beans, drained
1 1/2 cup Chipotlé Enchilada Sauce
1 cup Pico de Gallo
4 Garlic Cloves, 2 smashed, 2 finely minced
8 Tbs. chopped Cilantro
EVOO
Mexican Dried Herb Seasoning
Cholula Seasoning Powder
2 Limes (or lemons), sliced into wedges
4 Jalapeno Peppers (optional)

Directions:
Marinate strips of flank steak in a drizzle of EVOO, 2 smashed garlic cloves, juice of 1 lime (or lemon), 4 tbs. chopped cilantro and a dash of the seasonings for an hour or two.

If desired, brush jalapenos with a little oil and roast in 400F preheated oven for 30-40 minutes, turning over once halfway through.

In a sauce pan, heat the enchilada sauce until boiling then add the beans. Stir for another couple of minutes and turn off heat.

In a medium-heated skillet, add a little EVOO and sauté the beef strips along with the minced garlic and the julienned onion and bell pepper(s).

Stack the tortillas on top of each other and roll as tight as you can without tearing it. Now, using a very sharp knife, thinly slice the roll from one end to the other creating fettuccine-like strands. Loosen strands and coat with EVOO and a dash of the seasonings.

Spread tortilla strands out on individual serving platters, top each with enchilada/bean mixture, salsa and beef/veggie mixture. Garnish with remaining chopped cilantro, a lime (or lemon) wedge and a roasted jalapeno pepper.

Another optional item you can add is shredded cheese. Before garnishing, top with shredded cheese and pop the plate in the microwave for a minute or until cheese has fully melted.

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7 Responses so far »

  1. 1

    nectarfizz said,

    Seriously, when are you going to submit this to Food Network for consideration! They do the next food network star thing all the time. I am thinking someone (someone being you) needs to go and interview for the spot on tv.

  2. 2

    nectarfizz said,

    APPLY NOW for the 2011 Season of The Next Food Network Star

    Do you have cooking know-how, a personality that pops and teaching skills? There are three different ways to apply:

    * OPTION 1: Upload your 3-minute video AND submit a full application via email (as a PDF document) to nfns7casting@gmail.com.
    * OPTION 2: Mail in your 3-minute video (DVD/mini-DV tape) and application to: CBS/The Next Food Network Star, 524 West 57th St. NY, NY 10019.
    * OPTION 3: Attend an open call and bring your application. For dates and locations of casting calls, visit http://www.nfns7casting.com.

    Before applying, please read the rules and eligibility requirements.

    Download the application and submit any questions to nfns7casting@gmail.com.

  3. 4

    nectarfizz said,

    You should also consider doing a food recipe calender. Each month featuring a seasonal dish and the recipe on the side of the photo. Your photos are top-notch and the concept of a recipe calender with food this beautiful has not been tapped..there is a market there! You owe it to yourself to see where this passion can take you. To do less is to undercut yourself and your obvious talent Chris. I told this same kind of advice once to an artist friend about his design talent and now he is making designs for big name celebrities..so I am not just stroking your ego here Chris. I know what sells and what can be successful.

    Do yourself a favor and show this site and the work you have put into it to a few executives in syndication for blogs, for food industry media professionals and other creative food professionals. I know this could be a big deal career for you.

    When you make it..I want a really nice dinner and bragging rights!

    Bekki

    • 5

      Chris said,

      Oh Bekki Bekki!!! Wanna be president of my fan club? LOL!! 😀

      Yes, come on over and I’ll prepare you a nice dinner. And no need to wait for me to become the next food network star (oh geez, yeah right).

  4. 6

    tcfoodie said,

    This recipe looks delicious – thanks for sharing it (can’t wait to try it out)! I LOVE new ways to enjoy pasta and this looks like a great one 🙂

    • 7

      Chris said,

      Thank you! Yes, it is delish! Just make sure to get the tastiest enchilada sauce you can otherwise it’s like spaghetti with bad sauce… ‘know what I mean? 🙂


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