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Peppercorn Brandy Antojitos with Jicama and Mandarin Salad 
Nutrition
No nutrition information available.
Ingredients
| 3 lbs | Lean ground beef |
| 3 cups | Saucemaker® Peppercorn Brandy Sauce |
| 24 tortillas (8" size) | Flour tortillas |
| 3 cups | Cream cheese (softened) |
| 3 cups | San Antonio Farms® Thick & Chunky Salsa |
| 4-1/2 cups | Mesculin mix |
| 4-1/2 cups | Mandarin oranges |
| 1 cup | Jicama, fresh, peeled and shaved |
| 1 cup | Red pepper, fresh, chopped |
| 2 tbsp | Cilantro, fresh, minced |
| 1/3 cup | Rice wine vinegar |
| To taste | Salt & pepper |
Procedure
- In a large skillet, cook ground beef over medium-high heat until no longer pink and temperature reaches 165°F; drain.
- Cool to room temperature.
- Lay tortillas flat; top with a thin layer of cream cheese, salsa, and cooled ground beef.
- Roll up tortillas.
To Make Salad
- Cmombine mesclun mix, mandarin oranges, jicama, red pepper, and cilantro in a large bowl.
- Drizzle with rice wine vinegar; season with salt and pepper.
- Arrange salad in the middle of the serving plate; drizzle Saucemaker® Peppercorn Brandy Sauce on the plate around the salad.
- Cut rolled tortillas into 6-8 slices; arrange on the plate on the sauce. Drizzle with additional sauce.
Yield: 24 Servings
Chef's Tip:
Spice things up by using Saucemaker® Caribbean Jerk sauce to make Jamaican Antojitos.
Nutrition
No nutrition information available.
For questions or to place an order, click here to contact your Bay Valley Foods representative.
Peppercorn Brandy Antojitos with Jicama and Mandarin Salad
Ingredients
| 3 lbs | Lean ground beef |
| 3 cups | Saucemaker® Peppercorn Brandy Sauce |
| 24 tortillas (8" size) | Flour tortillas |
| 3 cups | Cream cheese (softened) |
| 3 cups | San Antonio Farms® Thick & Chunky Salsa |
| 4-1/2 cups | Mesculin mix |
| 4-1/2 cups | Mandarin oranges |
| 1 cup | Jicama, fresh, peeled and shaved |
| 1 cup | Red pepper, fresh, chopped |
| 2 tbsp | Cilantro, fresh, minced |
| 1/3 cup | Rice wine vinegar |
| To taste | Salt & pepper |
Procedure
- In a large skillet, cook ground beef over medium-high heat until no longer pink and temperature reaches 165°F; drain.
- Cool to room temperature.
- Lay tortillas flat; top with a thin layer of cream cheese, salsa, and cooled ground beef.
- Roll up tortillas.
To Make Salad
- Cmombine mesclun mix, mandarin oranges, jicama, red pepper, and cilantro in a large bowl.
- Drizzle with rice wine vinegar; season with salt and pepper.
- Arrange salad in the middle of the serving plate; drizzle Saucemaker® Peppercorn Brandy Sauce on the plate around the salad.
- Cut rolled tortillas into 6-8 slices; arrange on the plate on the sauce. Drizzle with additional sauce.
Yield: 24 Servings
Nutrition
No nutrition information available.
Chef's Tip:
Spice things up by using Saucemaker® Caribbean Jerk sauce to make Jamaican Antojitos.
For more information, please contact us at www.bayvalleyculinary.com or 1-800-558-4700.
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