“Tandoor” Tortilla Encroute

Serves    2
Prep Time  35
Cooking Time  30
Ingredients 1 each 12″ Heat Pressed Flour Tortilla (10430) 
3 oz. wt. Skirt Steaks 
1 tsp. Garam Masala 
1 tsp. Ghee or Liquid Butter 
For Curry Sauce: 
8 oz. vol. Yellow Onions , chopped 
1 1/2 Tbsp. Fresh Ginger , minced 
1/2 tsp. Fresh Garlic , minced 
1 1/2 Tbsp. Golden Curry Powder 
8 oz. vol. Coconut Milk 
6 oz. vol. Heavy Cream 
6 oz. vol. Punjabi Cabbage , see related recipe 
3 oz. vol. Basmati Rice , (MARS Foodservice) , prepared 
Egg Wash to brush tortilla 

1 Whisk liquid butter and garam masala together in a small bowl.2Rub steak with seasonings and marinate up to 8 hours in advance.3Grill steak and cook until desired doneness. Remove from grill and set aside on cutting board. Slice against the grain into thin strips.4For curry sauce. Heat 1 Tbsp of vegetable oil in saucepot over medium heat. Add onions, garlic and ginger and sweat until onions are soft and translucent. Add curry powder and stir to evenly coat onions.5Add coconut milk and bring to a simmer. Add heavy cream and simmer until thickened.6Hold sauce warm for service.7Steam flour tortilla and place on a clean cutting board.8Place Punjabi cabbage in the center of tortilla. Top with Basmati rice and sliced skirt steak.9Brush 2” of outside of tortilla with egg wash.10Gather tortilla towards the center and pinch tortilla together and form a “tandoor” shape or small hole at the top of tortilla.11Place “tandoor” tortilla on a lightly oiled hot plate.12Lightly brush all sides of the tortilla with oil and place in 450F deck oven for approximately 4-6 minutes or until top just begins to get charred and bottom is toasted.13Ladle curry sauce in the center of the plate and top with “tandoor tortilla”14Garnish with green chiles and serve hot.

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