INGREDIENTS

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 

DIRECTIONS

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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