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2 tsp. ground cumin |
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2 tsp. brown sugar |
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3 tbsp. Culinary Traditions™ Tamarind, thawed |
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1 1/2 lbs. beef tri-tip, cut across the grain into strips |
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Method:
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| 1. | Mix dry ingredients together in a small bowl
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| 2. | Stir in Tamarind puree
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| 3. | Rub on beef and marinate for 4 hours
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| 4. | Grill beef to medium rare
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Prickly Pear Vinaigrette:
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| • |
1/3 cup Culinary Traditions™ Prickly Pear, thawed |
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1/3 cup canola oil |
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2 tbsp. red wine vinegar |
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1 clove garlic, minced |
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1 shallot, minced |
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1 tsp. salt |
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1 jalapeno, seeded and minced |
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Method:
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| 1. | Whisk ingredients together in a small bowl and reserve.
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For the Black Beans:
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| • |
2 cups black beans, cooked |
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1 tbsp. Culinary Traditions™ Key Lime Concentrate, thawed |
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1 tsp. salt |
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1/2 tsp. black pepper |
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Method:
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| 1. | Combine all ingredients in a small saucepan. Heat gently, stirring occasionally.
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Avocado Salsa:
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| • |
2 ripe avocados, diced |
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1 tomato, diced |
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1 clove garlic, minced |
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1 tbsp. cilantro, chopped |
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1 shallot, minced |
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1 tsp. Culinary Traditions™ Key Lime Concentrate, thawed |
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1 tsp. red wine vinegar |
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1 tbsp. canola oil |
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1 jalapeno, minced |
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1 tsp. salt |
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Method:
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| 1. | Mix all ingredients together and reserve covered in the refrigerator.
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To Assemble:
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| • |
8 corn torillas, fried crisp |
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6 oz. baby spinach, washed & dried |
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1 red bell pepper, roasted and cut into strips |
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4 oz. cotija or dry goat cheese, crumbled |
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1 cup sliced black olives |
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Method:
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| 1. | Place tortilla on plate and top with black beans.
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| 2. | Toss roasted red pepper strips and spinach in Prickly Pear vinaigrette and place on top of beans.
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| 3. | Arrange grilled beef around the spinach salad.
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| 4. | Garnish will crumbled cheese and black olives.
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| 5. | Top with avocado salsa.
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