With its “Flavor of the Americas,” Piscos restaurant incorporates recipes from South and Central America with a little American influence. This tortilla-rollup appetizer serves 8-10.
Ingredients
1 cube beef bouillion
2 cups boiling water
16-20 ounces tri-tip or skirt beef
Salt and black pepper
3 coarsely chopped garlic cloves
12 ounces canned black beans, drained and rinsed
3 tablespoons butter
1 teaspoon Spanish paprika
1 small can chipotle peppers (packed with sauce)
4 ounces cream cheese, softened
1 bunch fresh cilantro
3 ripe roma tomatoes
1 handful chopped romaine lettuce
6 16-inch flour spinach tortillas
Directions
Preheat oven to 375.
Dissolve beef cube in hot water and pour into roasting pan.
Rub beef with salt and pepper and place, with garlic, in roasting pan. Cover and cook 1 hour, basting with the juices 3-4 times.
Place beans, butter and paprika in a saucepan over medium heat. Heat through, mash lightly and set aside.
Taste the chipotle peppers since they vary in heat seasonally. Chop 1-2 chipotles and blend with cream cheese. Chop cooked beef against the grain. Chop cilantro, roma tomatoes and romaine lettuce.
Lay out tortillas and spread cream cheese, lightly covering the entire tortilla. Spread a thin layer of black beans. Place chopped beef at one end of tortilla. Place cilantro, roma tomatoes and romaine lettuce in center of tortilla. Roll tightly and slice the roti into 2-inch pinwheels.
Wine ideas: Match these hearty, beefy wraps with an equally beefy red, like an Argentine malbec. Try Budini’s dark, concentrated example for $11, or the coal-dark Vi a Cobos El Felino for about $13. -Tara Q. Thomas
