72 each 4.5" White Corn Tortillas (20123) , warm
2 fl. oz. Vegetable Oil
3 lbs. Coarse Ground Beef (70/30)
1 1/2 oz. Shallots , peeled and medium diced
1/2 oz. Fresh Ginger , peeled and minced
1 1/2 Tbsp. Ground Cumin
1 1/2 Tbsp. Ground Coriander Seed
2 Tbsp. Ground Chipotle Powder
2 tsp. Salt
1 tsp. Pepper
6 fl. oz. Water
4 oz. Plain Yogurt
1 fl. oz. Rice Vinegar
1/4 cup Fresh Cilantro , minced
1 Tbsp. Fresh Mint Leaves , minced
Sweet-n-Spicy Green Chile Cilantro Sambol , see related recipe
Napa Cabbage , thinly sliced , to garnish
1.) Heat vegetable oil in a large skillet over medium-high heat, add ground beef and brown. Strain excess fat, reserving 2 tablespoons; add shallots, ginger, cumin, coriander, chipotle powder, salt, pepper and water cook for 5-6 minutes.
2.) Transfer beef to a holding vessel and add yogurt, vinegar, cilantro and mint, stir through. Hold warm on a hot line for assembly.
3.) For one order; scoop 1 ounce on each of 3 double stacked Mission® White Corn Tortillas, top with 1/2 ounce sambol and sliced napa cabbage. Repeat for remaining tortillas.
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