2 each- 6 inch corn tortillas
2 cups canola oil
2 oz refried beans, heated through
8 oz carne asada, (either flank or skirt steak cut up into small bites and
either marinated or rubbed with salt & pepper)
4 oz monterey jack/cheddar cheese, shredded
4 oz romaine lettuce, shredded
3 oz pico de gallo
2 oz crema
In a large skillet, heat the oil to ~180 degrees. Cook tortillas, one at a time, on each side (~1 to 2 mins each side). Place on paper towels to drain.
Drain most of the oil from the skillet and cook meat thoroughly.
Warm refried beans. Spread ½ of beans on each tortilla. Then place cooked meat on top of beans. Sprinkle cheese on meat. At this point you may either place under the broiler for a few seconds to melt the cheese, or continue to build without doing so.
Add lettuce, pico and finally drizzle with crema. Serve immediately.
May substitute ground beef, chicken, or seafood for carne asada.
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