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
- 12 Oz. Bulgogi Beef Marinade, see related recipe
- 12 Oz. Smoky Gochujang Sauce, see related recipe
Directions
- 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.
- 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.
- Once all the meat has been cooked, cool and reserve.
- 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.
Ingredients- 3/4 cup Gochujang
- 1/2 cup Soy Sauce
- 1/2 cup Mirin
- 3 Tbsp. Sake
- 1/3 cup Brown Sugar
- 3 Tbsp. Honey
- 1/3 cup Sesame Oil
- 3 Tbsp. Garlic Cloves, finely chopped
Directions
- In a bowl, combine all ingredients and mix well to combine. Reserve refrigerated.
Ingredients- 10 Oz. Mayonnaise
- 2.75 Oz. Gochujang
- 3/4 tsp. Smoked Paprika
- 2 3/4 tsp. Sugar
Directions
- In a large bowl, combine all ingredients and mix well to combine. Reserve refrigerated.
