Ingredients
- 12 Each 12" Heat Pressed Flour Tortillas (10430)
- 1 Tbsp. Vegetable Oil
- 5 Oz. Red Bell Peppers, diced
- 1 1/4 Lbs. Ground Beef
- 10 Oz. Corn Kernels
- 6 Oz. Tomatillos, husks removed, pureed
- 2 tsp. Cumin, ground
- 1.5 Oz. Chipotle Peppers in Adobo, chopped
- 2 tsp. Oregano
- 1 Tbsp. AP Flour
- 1/2 cup Water
- 1/2 Tbsp. Sugar
- 24.0 Oz. Fire-Roasted Salsa, commercially prepared
- As Needed Egg Wash
- As Needed Breadcrumbs
Directions
- In a large skillet over medium heat, add oil. Sauté bell peppers for 5 minutes. Add ground beef and brown until cooked through. Add corn kernels and allow to cook for 2-3 minutes. Add cumin, chipotle peppers, and oregano. Allow to cook for 2-3 minutes. Combine flour, water and sugar in a small mixing bowl and add to pan, mix well to combine. Once liquid has thickened (3-5 minutes), reduce heat to a simmer and allow to cook for 10 minutes, stirring occasionally. Remove from heat, cool and reserve refrigerated.
- Meanwhile, to prepare ravioli ‘shells,’ cut the rounded edge of the tortillas off, leaving a large square of tortilla, approximately 9”x9”. Cut the square into 3”x9” strips, and then cut again into 3”x3” squares. Reserve in a sealed bag.
- To make ravioli, working in sets of 4, lay each square on a flat surface. Spoon 1.0 oz. or approximately 1 tbsp. of beef mixture into center of ravioli. With egg wash around the edges, place another tortilla square on top and fork the edges together to seal. Place on a paper lined sheet tray and freeze. Repeat with remaining mixture and tortillas, should make 48 individual ravioli’s. Once frozen, place into sealed container in the freezer and hold for service.
- To serve: Pre-heat deep fryer to 350° F. Remove 4 raviolis from the freezer and dip into egg wash, then into breadcrumbs. Place into deep fryer and fry for 4-6 minutes, or until inside is heated through and outside is browned. Serve with 2.0 oz. fire-roasted salsa.
