Chris from Cook with Fire says his Pasta on the Border dish started out as a burrito, or enchilada, or perhaps even a fajita, but somewhere along the way ended up with this delicious creation instead. His zesty marinated flank steak strips are sautéed with colorful bell peppers, onion, garlic, enchilada sauce and more, then combined with roasted jalapeños. He piles it all on top of thinly sliced tortilla strips and tops it off with cheese. This is some seriously tasty south of the border comfort food!
Pasta on the Border
Submitted to Foodista by Cook with Fire
4 Large Low-Fat Flour Tortilla
1/2 pound 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 cups Chipotlé Enchilada Sauce
1 cup Pico de Gallo
4 Garlic Cloves, 2 smashed, 2 finely minced
8 tablespoons Chopped Cilantro
Mexican Dried Herb Seasoning
Cholula Seasoning Powder
2 Limes (or lemons), sliced into wedges
4 Jalapeno Peppers (optional)
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.
- 10 Mexican Breakfast Recipes: A Border Grill Brunch with Chefs Mary Sue Milliken and Susan Feniger
- Chicken Tortilla Soup
- 3 Savory Soup Recipes for Winter
- Sunday Baking: Cinnamon Chocolate Churro Cupcakes
- 5 One Skillet Meals You Have to Cook
- 3 Decadent Latin Desserts
- Post Thanksgiving Meals: Turkey Enchiladas
- Scrumptious Skinny Chicken Enchiladas Recipe
- 4 Spectacular No-Cook Sauces
- Wheatless Wednesday: 5 Must Try White Chili Recipes
- Smoky Chicken Tacos
- Mother Rimmy’s Take On Flank Steak Caprese Salad
- Sweet and Spicy Orange Flank Steak With Cabbage Salad
- Tortillas With Beef and Mexican Cabbage Salad
- Flank Steak Stuffed With Mushrooms and Feta Cheese
- Mexican Baked Eggs
- Mexican Black Bean and Spice-Rubbed Tofu Torta with Puerto Rican inspired Tostones
- Carb Heaven Crispy Potato Tacos
- It’s A Cold Night Fideo Soup
- Who Says They Don’t Like Cauliflower: Roasted Cauliflower and Poblano Pepper Soup