Heat fryer oil to 350 degrees F. Cook Angus beef bites for 3-4 minutes until golden brown. Remove from oil.
Toss Bites with chimichurri sauce.
Heat olive oil in pan and sauté peppers and onions with salt and pepper until caramelized over medium high heat about 3-4 minutes.
Place rice on bottom third of warm tortilla then top with caramelized onion and peppers followed by 6 bites then top with black bean and corn salsa. (Repeat with second tortilla.)
Fold towards center the left and right side of the tortilla then tightly roll starting at the bottom into a tight cylinder. Cut in half then serve with a portion of crema, salsa, guacamole.
Ingredients
12 in Contigo® Tortilla(s), Flour
12 Braveheart® Angus Steak Bites
for frying Brilliance® oil
3 tbsp Contigo® Chimichurri Sauce
1 1/2 cups cilantro lime rice, (see recipe below)
1 cup Contigo® black bean and corn salsa, (see recipe below)
1/2 Peak Fresh Produce® Onion(s), julienned
1/2 Peak Fresh Produce® Pepper(s), Red Bell, julienned
1 tbsp Roma® Oil, Olive
1/8 tsp Magellan® sea salt
1/8 tsp Magellan® Black Pepper, ground
3 tbsp Contigo® western style guacamole
3 tbsp Contigo® medium salsa
3 tbsp Crema
Contigo® Black Bean and Corn Salsa
Directions
Combine all ingredients in a mixing bowl.
Refrigerate overnight then serve.
Ingredients
1 cup Contigo® black beans, drained and rinsed
1 cup West Creek® Corn, Yellow Kernels, drained and rinsed
3 tbsp Peak Fresh Produce® Cilantro, minced
1 Peak Fresh Produce® Pepper(s), Green Bell, small dice
1 Peak Fresh Produce® Pepper(s), Red Bell, small dice
1/4 cup Piancone® Oil, Olive, Extra Virgin
1/4 cup Ascend® Juice, Lemon
1/4 cup Roma Red wine Vinegar
1 Peak Fresh Produce® Pepper(s), Jalapeño, seeded and diced