Tostados Toluquenas

Ingredients

• 10 ounces beef tenderloin tips trimmed
• 4 servings bell pepper black
• 1 teaspoon chili powder 
• 4 servings ghee 
• 1 tablespoon parsley fresh
• 1  garlic clove 
• 1 small lettuce 
• 9 ounces onions 
• 4 tablespoons parmesan cheese 
• 1 can pimento 
• 16 ounces beans red
• 3 ounces red wine 
• 4 servings salt 
• 4 teaspoons cup heavy whipping cream sour
• 6 ounce tomatoes 
• 6 ounces tomato paste 
• 4  tortillas 
• 4 servings vegetable oil 
• 8 cups water cold
• 4 servings bell pepper white

Equipment

Directions

1. Rinse the red beans and cover with the 8 cups of cold water and gently cook for 2 1/2 hours. Quarter the onions and place in mincer.
2. Remove the sinew from the tenderloin and pass also through a mincer. Grate the cheese.
3. Saute the tortillas in a little bit of oil until slightly crispy. Shred the lettuce, smash the clove of garlic. Finely slice the tomatoes.
4. Saute and then simmer the tenderloin tips in the butter with the tomato paste, garlic, chili powder, red wine, and tomatoes.
5. Add salt and pepper to taste. Simmer for about twenty minutes. Assemble the tortillas with the meat mixture, the beans, and top with the lettuce, onions, sour cream, pimentos, parsley, parmesan cheese and salt and pepper to taste.