TACOS DE ENTRECOTE VETEADO VACUM CON FRIJOLES Y QUESO MEZCLA DE LA ANTIGUA
TACOS DE ENTRECOTE VETEADO VACUM CON FRIJOLES Y QUESO MEZCLA DE LA ANTIGUA
INGREDIENTES
12 tortillas para tacos
Frijoles refritos
2 entrecotes veteados Vacum
2 tomates
Unas hojas de lechuga
Cilantro fresco
Queso mezcla de Quesería La Antigua
Aceite de oliva virgen extra Artajo
Pimienta de Jamaica recién molida
Sal
ELABORACIÓN
Antes de ponernos manos a la obra con nuestra receta, debemos dejar preparados los frijoles refritos, lavar la lechuga y cortarla en juliana fina.
Lavamos también los tomates y los cortamos en dados.
1. Empezamos poniendo una sartén al fuego con un poco de aceite de oliva virgen extra Artajo y hacemos el entrecote aderezado al gusto. Cuando el
entrecote veteado Vacum esté hecho a tu gusto, retíralo y córtalo en trozos de bocado. Si te gusta la carne más hecha, puedes cortarla antes de hacerla.
2. Seguimos tostando las tortillas en el horno o en el microondas y las rellenamos con un poco de lechuga, a continuación servimos una cucharada o dos
de los frijoles refritos, después añadimos unos dados de tomate y finalmente el entrecorte veteado Vacum. Terminaremos añadiendo el queso mezcla de Quesería La Antigua y calentando ligeramente para que se funda. En el momento de servir los tacos, espolvorea el cilantro picado. ¡Buen provecho!
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