Tortitas De Res (Beef and Egg Tortitas)

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Total Recipe Time:  2-1/2 to 3-1/4 hours
Makes 6 Servings

1 beef Flank Steak (about 2 pounds)
2 onions, divided
4 tablespoons vegetable oil, divided
2 cups beef broth
3 cloves garlic, minced, divided
2 jalapeño peppers, finely chopped
2 teaspoons salt, divided
1/4 teaspoon ground black pepper
5 eggs, slightly beaten

Serving Suggestions:
Salsa, refried beans, tortillas
1.Cut 1 onion in half. Chop remaining onion; set aside. Heat 1 tablespoon oil in stockpot over medium heat until hot. Place steak in stockpot; brown evenly. Add beef broth; halved onion, 1 clove garlic and 1 teaspoon salt; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 to 2-3/4 hours or until steak is fork-tender. Remove steak; cool slightly. Cut steak lengthwise in half; shred with 2 forks.
2.Combine shredded beef, chopped onion, jalapeños, remaining 2 cloves garlic, remaining 1 teaspoon salt and black pepper in medium bowl. Stir in eggs; mix well.
3.Heat 1 tablespoon oil in large nonstick skillet over medium heat. Measure about 2-1/2 tablespoons beef mixture for each tortiita. Place in hot oil; flatten into patty. Fry, 4 at a time, 1-1/2 to 2 minutes on each side or until brown. Drain on paper towels. Repeat with remaining 2 tablespoons oil and beef mixture.
4.Serve immediately with Serving Suggestions or as desired.

Cook's Tip:  3 cups shredded cooked beef flank steak (about 16 ounces) may be substituted for 1 beef flank steak. Omit step 1; continue as directed in step 2.

Nutritional Information
Nutrition information per serving: 274 calories; 18 g fat (4 g saturated fat; 7 g monounsaturated fat); 205 mg cholesterol; 1130 mg sodium; 5 g carbohydrate; 1.2 g fiber; 23 g protein; 5.4 mg niacin; 0.5 mg vitamin B6; 1.5 mcg vitamin B12; 2.2 mg iron; 32.8 mcg selenium; 3.5 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.
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