Name: Beef Patties in Chipotle Sauce
Prep time: 65 min
Cook time: 25 min
Yield: 6
Cuisine: Mexicana
Ingredients: 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.