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
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.