Real Recipes From Real Home Cooks ®

beef tortillas

Recipe by
Catherine Cappiello Pappas
Amityville, NY

It is true, the imagination is limitless….let it flow like a river…this is true for food too! The pairings of the simplest foods create a magnificent meal; let your imagination and food transport you to places you have never been!

yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For beef tortillas

  • 2 lbs. of left of roast beef – sliced into thin strips
  • 15 oz. can of black beans - drained
  • 1 large jalapeño – diced with seeds
  • 2 vine ripe tomatoes – diced with seeds
  • 1 ½ onions – sliced
  • 3 cloves of garlic – chopped
  • ¼ cup of chicken broth
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • 1 tsp. curry powder
  • ½ tsp. turmeric
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 2 tbs. olive oil
  • 8 oz. of shredded cheddar cheese or cheese of your choice
  • sour cream for topping
  • small tomato salad for the tortilla topping:
  • 1 vine ripe tomato – diced
  • ½ onion – diced
  • ½ cup of fresh italian parsley or cilantro
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • juice of ½ lemon or lime
  • 2-3 tbs. olive oil
  • for the flatbread:
  • 3 cups of flour
  • 3 tbs. of canola oil
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 1 tsp. baking powder
  • ¾ cup of warm water

How To Make beef tortillas

  • 1
    Heat a cast iron sauce pan with the olive oil and add beef, garlic, tomatoes, onions and jalapeño; gently sauté until the onion is softened and the garlic fragrant. Add the water, beans and seasonings and continue to gently simmer. Small Tomato Salad for the Tortilla Topping: Combine all of the above in a small bowl and mix. For the Flatbread: In a large bowl combine the flour, salt, pepper and baking powder. Mix and make a well in the center; add the oil and slowly add enough water to bring the flour together. Form the flour into a soft, springy ball. Four a clean surface and place the dough on the surface. Cut the dough into quarters; for into small balls and then cut in half again. Form into balls and roll out as thin as possible but still manageable to lift. Heat a cast iron pan and place the flatbread on the pan. When it bubbles and becomes firm; flip and finish cooking. Wrap in a cloth until ready to use. To Build the Tortilla: Plate the flatbread; fill with the beef followed by the tomato salad, sour cream and finally the shredded cheese; finally fold over and EAT!!