Tex-Mex Trippate Frittatine

Ingredients

In the original Italian dish, Frittatine trippate, the filling typically consists of a mixture of chicken livers, ground meat, and peas. However, in this Tex-Mex adaptation, the filling is transformed to include seasoned ground beef, black beans, corn, and cheese, which adds a Tex-Mex flair to the dish. The spices and seasonings used are also adjusted to reflect the bold and vibrant flavors of Tex-Mex cuisine. We alse have the original recipe for Frittatine trippate, so you can check it out.

• 1 pound (450g) ground beef 1 pound (450g) ground beef
• 1 cup (160g) black beans, cooked and drained 1 cup (160g) black beans, cooked and drained
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 cup (100g) shredded cheddar cheese 1 cup (100g) shredded cheddar cheese
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 4 large eggs 4 large eggs
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 30g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
2. 2.
   Add the black beans, corn, chili powder, cumin, paprika, salt, and pepper to the skillet. Stir well to combine and cook for an additional 5 minutes. Remove from heat and let the filling cool.
3. 3.
   In a mixing bowl, whisk together the eggs and flour until smooth.
4. 4.
   Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
5. 5.
   Take a spoonful of the cooled filling and place it in the center of a tortilla. Roll the tortilla tightly around the filling, tucking in the sides as you go. Secure with toothpicks if needed.
6. 6.
   Dip each filled tortilla into the egg batter, ensuring it is fully coated.
7. 7.
   Carefully place the coated tortilla into the hot oil and fry until golden brown, about 3-4 minutes per side. Remove from the oil and drain on a paper towel-lined plate.
8. 8.
   Repeat the process with the remaining tortillas and filling.
9. 9.
   Serve the Tex-Mex Trippate Frittatine hot and crispy, garnished with your favorite Tex-Mex toppings such as salsa, guacamole, or sour cream.

Treat your ingredients with care...

• Ground beef — Make sure to cook the ground beef thoroughly to ensure food safety.
• Tortillas — Use flour tortillas for a traditional Tex-Mex flavor, or opt for corn tortillas for a gluten-free version.
• Black beans — If using canned black beans, rinse them well before adding to the filling to remove excess sodium.

Tips & Tricks

• Customize the spice level by adjusting the amount of chili powder and adding hot sauce if desired.
• Serve the frittatine with a side of Mexican rice and a fresh salad for a complete meal.
• Experiment with different cheese varieties such as Monterey Jack or pepper jack for added flavor.
• If you prefer a healthier alternative, you can bake the frittatine in the oven instead of deep-frying them.
• Make a double batch and freeze the frittatine for later use. Simply reheat in the oven for a quick and delicious meal.

Serving advice

Serve the Tex-Mex Trippate Frittatine as a main course accompanied by your favorite Tex-Mex sides and toppings. Offer a variety of condiments such as salsa, guacamole, and sour cream for dipping or drizzling over the frittatine.

Presentation advice

Arrange the Tex-Mex Trippate Frittatine on a platter, garnished with fresh cilantro leaves and lime wedges for an appealing presentation. Serve them hot and crispy to showcase their golden exterior and flavorful filling.