Pasta On The Border
By: Chris Alma Jose
Published: Saturday, July 17, 2010 - 3:31am

Ingredients




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
EVOO
Mexican Dried Herb Seasoning
Cholula Seasoning Powder
2 Limes (or lemons), sliced into wedges
4 Jalapeno Peppers (optional)

Preparation

1 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. 2 If desired, brush jalapenos with a little oil and roast in 400F preheated oven for 30-40 minutes, turning over once halfway through. 3 In a sauce pan, heat the enchilada sauce until boiling then add the beans. Stir for another couple of minutes and turn off heat. 4 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). 5 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. 6 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. 7 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.

About


It was suppose to be a burrito. Or, enchilada. Umm... fajita, maybe? I don't know. Somewhere along the way, I started playing around and this is what I ended up with. It's very good, though.