Emeril's Corn and Cheese Queso Sauce
INGREDIENTS:
Vegetable oil for frying
2 tb Olive oil
1 1/2 lb Beef tenderloin; trimmed and
-cut into thin strips
Salt
Cayenne
1 c Chopped onions
1 c Chopped tomatoes; peeled and
-seeded
2 tb Plus 1 teaspoon chopped
-garlic
18 sm Flour tortillas
2 ts Emeril's Creole Seasoning;
-see recipe
1 Recipe Corn and Cheese Queso
-Sauce; see recipe
1 c Guacamole
1 c Salsa
Vegetable oil for frying
2 tb Olive oil
1 1/2 lb Beef tenderloin; trimmed and
-cut into thin strips
Salt
Cayenne
1 c Chopped onions
1 c Chopped tomatoes; peeled and
-seeded
2 tb Plus 1 teaspoon chopped
-garlic
18 sm Flour tortillas
2 ts Emeril's Creole Seasoning;
-see recipe
1 Recipe Corn and Cheese Queso
-Sauce; see recipe
1 c Guacamole
1 c Salsa
Preheat the vegetable oil to 360 degrees F in a large pan. In a large saut? pan, heat the olive oil. Season the beef with salt and cayenne. Sear the beef for 1 to 2 minutes. Add the onions and saut? for 2 minutes. Add the garlic and tomatoes. Season with salt and cayenne. Saut? for 1 minute. Remove from the heat. Season with salt and pepper. Spoon a couple of tablespoons of the filling in the center of each tortilla. Spread the filling evenly in the center of each tortilla. Roll up each tortilla tightly and secure with toothpicks, making each into a flautta. Fry the flauttas in batches until golden brown, about 3 minutes. Remove the flauttas from the oil and drain on a paper-lined plate. Season the flauttas with Emeril's Creole Seasoning. Continue frying until all the flauttas are fried.
To assemble into a hero, spoon the queso on the bottom of a large platter. Arrange the flauttas over the sauce. Garnish with the guacamole and salsa.
Yields: 6 servings.
Air date on GMA 1/23/98
Busted by Barb ob 2/21/98
To assemble into a hero, spoon the queso on the bottom of a large platter. Arrange the flauttas over the sauce. Garnish with the guacamole and salsa.
Yields: 6 servings.
Air date on GMA 1/23/98
Busted by Barb ob 2/21/98