Ingredients Jump to Instructions ↓

  1. 16 ounces red beans

  2. 8 cups cold water

  3. Clarified butter

  4. 9 ounces onions

  5. 6 ounces tomato paste

  6. 1 garlic clove

  7. 10 ounces trimmed beef tenderloin tips

  8. 1 teaspoon chili powder

  9. 3 ounces red wine

  10. 6 ounce tomato

  11. 4 tablespoons parmesan cheese

  12. 4 tortillas

  13. 1 small lettuce

  14. 4 teaspoons sour cream

  15. 1 tin of pimento

  16. vegetable oil

  17. 1 tablespoon fresh parsley

  18. Salt

  19. Black pepper

  20. White pepper

Instructions Jump to Ingredients ↑

  1. 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.


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