Ingredients
Asian Salsa:
1 1/2 cups prepared salsa
1 cup roasted peanuts
2 tablespoons hoisin sauce
Thai-Style Filling:
2 tablespoons vegetable oil
1 1/2 pounds top round steak, cut into thin strips
1 green bell pepper, seeded and cut into thin strips
1 red bell pepper, seeded and cut into thin strips
1/2 cup chopped onions
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1/4 cup chunky peanut butter
2 tablespoons hoisin sauce
1 cup bean sprouts
18 white corn tortillas, warmed according to package directions
4 cups shredded lettuce
Garnish: Chopped cilantro and lime wedges, if desired
Preparation
To prepare Asian Salsa: Combine prepared mild salsa, roasted peanuts, and 2 tablespoons hoisin sauce in food processor. Process 30 seconds or until peanuts are finely crushed. Transfer to serving dish. Set aside until needed.
Prepare filling: In large skillet, heat oil over medium-high heat. Add beef strips and stir-fry until lightly browned, about 2 minutes. Transfer to plate and cover to keep warm.
Add peppers, onions, garlic, and ginger to skillet. Stir-fry over medium high heat until just crisp tender, about 3-4 minutes. Stir in the peanut butter and hoisin sauce. Stir-fry for 1 minute more. Add reserved beef and bean sprouts; stir to combine. Stir-fry 1 minute or until heated through.
(At this point, the warm filling, warmed tortillas, and salsa may be packed for transport to tailgate.)
To assemble: Place about 1/3 cup of filling on top of tortilla. Top with shredded lettuce and Asian salsa. Fold and enjoy! Garnish with cilantro and lime wedges, if desired.
Yield: 6 servings
