Loaded Mexican Street Fries

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CHEF JIM WOOLSEY
SYSCO DETROIT
2–4 SERVINGS, SHARED

 

Ingredients:

6 oz. sirloin flap, cooked
6 oz. Sysco Imperial Crispy
Potato Flats
½ oz. Sysco Classic Taco
Seasoning Mix
2 oz. natural crema
2 oz. cilantro pesto
2 oz. fire-roasted corn
1 oz. fresh jalapeño chili, sliced
2 oz. cotija cheese
Sysco Classic Kosher Salt and freshly ground Sysco Imperial Black Pepper, to taste
Fresh cilantro leaves for garnish

 

Directions:

Season flap meat with salt and pepper and roast at 350 degrees for 30 minutes. Let cool, slice and portion. Fry the Crispy Flats in a deep fryer, and season with taco seasoning. Top the Flats with the roasted beef, crema, cilantro pesto, jalapeño slices, roasted corn and peppers. Garnish with cotija cheese and cilantro leaves, and serve immediately.