4-1/2 lb. veal leg cutlets, 1/4 inch thick (IMPS/NAMP1336)
6 cups sliced onions (1/2 inch thick), about 3 lb. 12 oz.
6 cups red and yellow bell pepper wedges, about 3 lb. 3 oz.
4-1/2 cups plum tomato wedges, about 2 lb. 12 oz.
6 tbsp. olive oil, divided
salt and pepper, to taste
3/4 cup Sangria wine
3/4 cup water
48 ea. flour tortillas
Pound veal to 1/4 inch thickness. Cut into 1-inch wide strips. Refrigerate.
Sauté onions, bell peppers and tomatoes in oil until just tender. Season with salt and pepper.
Combine wine and water.
Sprinkle 6 ounces veal with salt and pepper. Stir-fry over high heat in 1/2 tablespoon oil until brown. Add 1 cup sautéed vegetables; continue cooking and stirring until veal is done. Add 2 tablespoons sangria mixture to sizzle. Serve with 2 to 4 ounces Romescu Sauce, approx. 1 ounce Cumin Mayonnaise and 4 tortillas.
Recipe developed by Tim Cushman for '99 ad campaign. Tested, refined and edited by Culinary Center, November, 1998. Pix. No. 1063