Posted: Aug 13, 2012 12:00 PM
Updated: Aug 13, 2012 2:00 PM
TUCSON - Today on "News 4 Cooks" at Noon, Chef Christian from Ignite Restaurant at the Ritz-Carlton Dove Mountain stopped by to make Buffalo Tacos. Here's the recipe:
Sauteed Buffalo Tenderloin, Avocado, Asadero Cheese, Chipotle Aioli, Pico de Gallo
Maple marinated buffalo tenderloin is shredded and sautéed with garlic, shallots and cilantro. Three 4 inch flour tortillas are flash fried (staying pliable). Chipotle aioli and avocado go in the torilla along with the buffalo. It is topped with shred-ded romaine, pico de gallo and asadero cheese. It is served with a side dish of pico de gallo and a grilled lime half.
Mix 3 oz buffalo meat with garlic, shallots, S&P
and chili powder.
In a very hot pan. Add buffalo mix and toss,
cooking the buffalo to MR.
Seperately, grill a lime half
Flash fry 3 4" tortillas, 5-6 seconds
Dab tortillas on towel to remove excess oil
Assemble tacos: chipotle aioli, avocado, buffalo,
lettuce, asadero and pico de gallo.
Plate on teardrop with a line of chili powder,
grilled lime and ramekin of pico.
1 G Mayonnaise
16 Chipotle Peppers, minced
12 Garlic Cloves, minced
8 T each Salt & Pepper
Combine all ingredients in large mix-ing bowl. Place in container. Label
Pico de Gallo
12 Roma Tomatoes
2 each Red Bell Peppers
2 each Yellow Bell Peppers
2 each Poblano Peppers
2 bu green onion
2 bu cilantro
2 each red onions
8 cloves garlic
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