Beef Patties in Chipotle Sauce

Harina Tres Estrellas
Enjoy this recipe for patties with shredded beef in a sauce of dried chipotle chili, ideal for including in your weekly menu. Enjoy them accompanied by white rice and tortillas.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 3 cups skirt steak, cooked and shredded
  • 1/2 cups onion, finely chopped, for the patties
  • 1 teaspoon garlic powder, for the patties
  • 1/2 cups Cotija cheese, crumbled, for the patties
  • salt, for the patties
  • pepper, for the patties
  • 1/2 cups Tres Estrellas® rice flour
  • 4 egg whites, for the patties
  • 1/2 tablespoons baking powder, for the patties
  • 3 egg yolks
  • vegetable oil, for frying
  • 2 tablespoons vegetable oil, for the sauce
  • 1/4 onions, for the sauce
  • 2 cloves garlic, clean, for the sauce
  • 5 tomatillos, clean, for the sauce
  • 8 chipotle chiles, dried, without stem, veins, or seeds
  • 2 cups beef broth, for the sauce
  • 1 tablespoon cumin, whole, for the sauce
  • 1/2 bunches cilantro leaves, for the sauce
  • salt, for the sauce
  • pepper, for the sauce
  • 1 cup nopal, cooked, in cubes
  • cilantro, for decoration
Preparation
40 mins
25 mins
Low
  • For the patties, in a bowl mix the shredded beef with the onion, garlic powder, Cotija cheese, enough salt and pepper, and Tres Estrellas® Rice Flour; combine the ingredients homogeneously and set aside.
  • Place the egg whites in a bowl and beat them with the baking powder until they double in size using a hand mixer on medium speed; once the egg whites have doubled in volume, add the yolks one at a time and finish mixing on low speed.
  • Add the shredded beef to the beaten eggs by folding gently with a silicone spatula.
  • In a skillet with enough hot vegetable oil, place a bit of the meat and egg mixture (the amount will depend on the size you want for the patties), shape it into a disk using a spoon and fry over medium-low heat until both sides are golden. Drain on paper towels and set aside. Repeat until the mixture is finished.
  • For the sauce, in a skillet with hot vegetable oil, fry the onion along with the garlic, green tomatoes, and dried chipotle pepper until golden; be sure to stir constantly. Pour in the beef broth and cook for 5 minutes over high heat. Remove from heat and blend everything with cumin and cilantro until fully integrated.
  • Cook the blended sauce in a saucepan, season with salt and pepper, add the cooked nopales, and keep over medium-low heat for 7 minutes.
  • Pour a bit of the morita sauce onto a plate, place 2 or 3 patties, and drizzle again with morita sauce. Decorate with cilantro and serve with white rice.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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