Recipe courtesy of Emeril Lagasse

Grilled Flank Steak Taquitos with Black Bean Puree, Roasted Pepper Salsa and Cilantro-Tequila Cream

Getting reviews...
  • Level: Intermediate
  • Total: 3 hr 15 min
  • Prep: 45 min
  • Cook: 2 hr 30 min
  • Yield: 8 taquitos; 4 servings
Share This Recipe

Ingredients

Emeril's Southwest Seasoning:

Directions

  1. In a saucepan, heat 2 tablespoons of the olive oil over medium-high heat. Saute the onions for 1 minute. Add the jalapenos, 1 teaspoon of the minced garlic, black beans, and 1/4 cup of the cilantro. Stir in the chicken stock and cumin, bring the liquid up to a boil, and reduce to a simmer. Cook the beans, uncovered and stirring occasionally, until tender, about 2 hours or until the beans are tender. Remove from the heat and using a hand-held immersion blender or in batches in a food processor*, puree the beans until smooth. Alternatively, leave the beans whole for a chunkier texture. Season with cumin, and salt and pepper, to taste.
  2. Preheat the grill to medium-high, about 350 degrees F.
  3. Season the flank steak with 2 tablespoons of the olive oil and the Southwest Essence. Place on the grill and cook for 3 to 4 minutes on each side for medium-rare. Remove from the grill and allow to rest.
  4. In a mixing bowl, combine the roasted peppers, remaining 1 teaspoon minced garlic, the red onions, lemon and lime juices, and 2 tablespoons of the cilantro and mix thoroughly. Adjust the seasoning to taste. Set aside until ready to serve.
  5. Preheat the vegetable oil in a deep-fat-fryer or enough oil to come halfway up the sides of a large pot to 350 degrees F.
  6. Preheat a medium skillet over medium-high heat.
  7. With a pastry brush, lightly brush both sides of each tortilla with the remaining 1 tablespoon olive oil. Place 1 tortilla at a time in a skillet until just warm and softened, 2 to 5 seconds per side. Transfer to a work surface and continue with the remaining tortillas.
  8. Slice the flank steak into very thin slices, about 1/4-inch thick. Place about 2 ounces of the flank steak and 2 tablespoons of the grated cheese in the center of each tortilla. Tuck the sides in and roll the tortilla up tightly. (The taquitos should resemble an over-sized pencil shape.) Fry 3 to 4 taquitos at a time for 3 minutes or until crispy. Drain on paper towels and season lightly with Emeril's Southwest Essence.
  9. In a small mixing bowl, combine the sour cream, tequila, and remaining 1/4 cup cilantro, mix well, and season lightly with salt and pepper.
  10. Spoon the black bean puree into the center of 1 large platter or 4 small plates and top with the cream. Arrange the taquitos around the beans, spoon the additional cream along the side, and serve with the Roasted Pepper Salsa. Garnish the platter or plates with fresh cilantro sprigs and serve immediately.

Emeril's Southwest Seasoning:

Yield: 1/2 cup
  1. Combine all ingredients thoroughly.

Cook’s Note

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

Valentine's Day Four-Ingredient Dessert Feb 12, 2013

By: Cameron Curtis

The best part of this Valentine's Day dessert? It requires only four ingredients: chocolate, butter, eggs and sugar.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Sweet and Salty Desserts + More Delicious Bits Feb 13, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.