INGREDIENTS

24 each  6" Heat Pressed Flour Tortillas (10400)  
3 lbs. Sirloin Steaks , thinly sliced, across the grain 
14.0 oz.  Onion , thinly sliced 
4.0 oz.  Green Onions , chopped 
3 Tbsp.  Black Sesame Seeds , toasted 
3 Tbsp.  Vegetable Oil  
12 oz. Cotija Cheese , crumbled 
12 oz.  Pico de Gallo , prepared 
Bulgogi Beef Marinade , see related recipe   
Smoky Gochujang Sauce , see related recipe   

DIRECTIONS

1.) In a hotel pan or large sealable bag, combine steak and Bulgogi Beef Marinade. Toss to coat. Allow to marinate in refrigeration for a minimum of 4 hours, or overnight.

2.) Once marinated, add the onion and green onion in with beef and marinade and toss to coat. In a large sauté pan over medium-high heat, add oil. Add beef mixture and marinade and sauté for 7-8 minutes, this can be done in batches to ensure the beef is cooked quickly.

3.) Once all the meat has been cooked, cool and reserve.

4.) To serve: pre-heat deep fryer to 350°F. Spread 2.0 oz. of cooked beef mixture into each tortilla, top with ½ oz. of Cotija cheese and roll into a tight cigar shape; seal edge with egg wash if necessary. Deep fry for 3-4 minutes, or until outside is golden brown and inside is heated through. Serve two to a plate with 1.0 oz. Smoky Gochujang Sauce and 1.0 oz. pico de gallo.

Recipe Using Same Product(s)

• 

  Smash Burger Taco

• 

  Mac n’ Cheese Buffalo Chicken Hand Pies

• 

  Birthday Taco

• 

  Smoked Pork Belly Buffalo Tacos

• 

  Charred Chicken Tacos with Pineapple Salsa