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In an effort to jazz up taco night, I decided to make black beans and rice as a side dish to accompany our beef tacos and green salad. This recipe was easy, and it was a big hit with adults and kids.
There were no leftovers.
Michael is from Yuma, Arizona. From what I can gather, the only good thing about being from Yuma is a little restaurant there called Chile Pepper. Whenever Michael’s mom travels to Yuma and back, she brings back bags of burritos, rolled tacos, and containers of their signature salsa. A friend of the family developed a knock-off recipe that I have since improved slightly. Here it is:
I’ve only been able to find the chile de arbol as dried whole chilies, so I disintegrate those first in the blender. Then, I add the remaining ingredients and blend until the sauce is completely smooth. When I make this, I triple or quadruple the recipe, and it maybe lasts the week. Maybe.
Michael and I could probably eat Mexican food every day. Actually, I could probably put anything inside a tortilla, cover it in hot sauce, and Michael would eat it. In any event, we’ve become quite spoiled by this carne asada taco recipe (which I have Jen Davey to thank for sharing it with me).
The Magical Ingredients:
1-1/4 pounds flank steak
2 tablespoons white vinegar
3 tablespoons soy sauce
2 cloves garlic, minced
1 lime, juiced
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon paprika
Step One: In a bowl, whisk together the vinegar, soy sauce, garlic, lime juice and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika.
Step Two: With a knife, score the flank steak a few times on either side. Put the flank steak in a plastic freezer bag and pour the marinade on top of it (or put the steak in a glass dish and pour marinade over the steak – either way, it’s fine). If you want to eat it later, put the freezer bag into the freezer. When you defrost it later, it will be great. The longer you let the meat marinade, the better. All day is fantastic. I’ve also only had 30 minutes to make it work. It’s still good.
Step Three: Get your grill going and grill the flank steak to your desired doneness. It doesn’t take much time because the cut is fairly thin. Discard any remaining marinade.
Step Four: Slice into small strips and serve inside warm corn tortillas. I like topping the meat with pico de gallo, but Michael likes adding shredded cheese and salsa. It’s up to you! We’ve also had them with guacamole (very good if you have avocados on hand).