“Campechano” Milanesa Taco
“Campechano” Milanesa Taco
ingredients
½ kg Black beans Verde Valle®
1 bay leaf
10 cups water
___SAUTÉE
¼ cup olive oil
1 big onion finely chopped
1 green chill finely chopped
5 garlic cloves, peeled and finely chopped
¼ teaspoon orégano
¼ teaspoon cummin powder
1 tablespoon sugar
1 tablespoon dry wine
1 tablespoon vinegar
Salt and pepper to your liking
___Para acompañar
2 tazas de Arroz precocido blanco Verde Valle®
2 plátanos machos, rebanados y fritos.
___TO ACCOMPANY
2 cups precooked white rice
2 plantains, sliced and fried
¼ kg pinto beans, Verde Valle
½ kg beef milanesa
2 pieces chorizo
½ kg corn tortillas
1 bunch Mexican spring onions (cebollitas cambray)
4 serrano chilies
Olive oil, as needed
Salt and pepper to taste
Guacamole, for serving
PREPARATION
- Rinse and clean the beans. In a pot, cook them with water, salt, onion, and garlic for approximately 45 minutes or until tender. Drain and set aside.
- On a griddle or skillet with olive oil, cook the seasoned beef milanesa and chorizo until golden. On the same surface, grill the spring onions and chilies. Set aside.
- Warm the tortillas on a hot griddle. Fill each tortilla with a combination of beef milanesa, chorizo, and beans. Serve with guacamole, grilled spring onions, and chilies.
