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1
In a saucepan, heat 2 tablespoons of the olive oil over medium-high heat.
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2
Saute the onions for 1 minute.
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3
Add the jalapenos, 1 teaspoon of the minced garlic, black beans, and 1/4 cup of the cilantro.
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4
Stir in the chicken stock and cumin, bring the liquid up to a boil, and reduce to a simmer.
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5
Cook the beans, uncovered and stirring occasionally, until tender, about 2 hours or until the beans are tender.
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6
Remove from the heat and using a hand-held immersion blender or in batches in a food processor*, puree the beans until smooth.
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7
Alternatively, leave the beans whole for a chunkier texture.
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8
Season with cumin, and salt and pepper, to taste.
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9
Preheat the grill to medium-high, about 350 degrees F.
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10
Season the flank steak with 2 tablespoons of the olive oil and the Southwest Essence.
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11
Place on the grill and cook for 3 to 4 minutes on each side for medium-rare.
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12
Remove from the grill and allow to rest.
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13
In a mixing bowl, combine the roasted peppers, remaining 1 teaspoon minced garlic, the red onions, lemon and lime juices, and 2 tablespoons of the cilantro and mix thoroughly.
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14
Adjust the seasoning to taste.
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15
Set aside until ready to serve.
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16
Preheat the vegetable oil in a deep-fat-fryer or enough oil to come halfway up the sides of a large pot to 350 degrees F.
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17
Preheat a medium skillet over medium-high heat.
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18
With a pastry brush, lightly brush both sides of each tortilla with the remaining 1 tablespoon olive oil.
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19
Place 1 tortilla at a time in a skillet until just warm and softened, 2 to 5 seconds per side.
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20
Transfer to a work surface and continue with the remaining tortillas.
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21
Slice the flank steak into very thin slices, about 1/4-inch thick.
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22
Place about 2 ounces of the flank steak and 2 tablespoons of the grated cheese in the center of each tortilla.
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23
Tuck the sides in and roll the tortilla up tightly.
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24
(The taquitos should resemble an over-sized pencil shape.)
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25
Fry 3 to 4 taquitos at a time for 3 minutes or until crispy.
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26
Drain on paper towels and season lightly with Emeril's Southwest Essence.
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27
In a small mixing bowl, combine the sour cream, tequila, and remaining 1/4 cup cilantro, mix well, and season lightly with salt and pepper.
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28
Spoon the black bean puree into the center of 1 large platter or 4 small plates and top with the cream.
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29
Arrange the taquitos around the beans, spoon the additional cream along the side, and serve with the Roasted Pepper Salsa.
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30
Garnish the platter or plates with fresh cilantro sprigs and serve immediately.
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31
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
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32
Transfer liquid to a blender or food processor and fill it no more than halfway.
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33
If using a blender, release one corner of the lid.
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34
This prevents the vacuum effect that creates heat explosions.
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35
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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36
Combine all ingredients thoroughly.
