Bulgogi Beef Flautas with Smoky Gochujang Sauce


PRODUCTS USED IN RECIPE

6" Pressed
Bulgogi Beef Flautas with Smoky Gochujang Sauce

Original Recipe Serves 12

Prep Time 10 min
Cooking Time 20 min

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.

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