Steak and Refried Chorizo Bean Tacos.
When I have serious cravings for carne asade tacos I know what to make and very often is the same, you only need three ingredients to make the perfect carne asada tacos and to me they are corn tortillas either freshly made or shop bought, a good salsa and a nice piece of grass fed steak, which by the way doesn’t have to be expensive.
Very often I would choose bavette or rump steak, they are both delicious and more economical than other more expensive cuts. They are perfect for either a flash fry or to cook over the grill, specially when using bavette steak which is very flavoursome but can get a bit chewy if you overcook it.
Now for these tacos I also added some nice homemade refried beans with a bit of chorizo, that not only bring a bit of extra flavour but also work as a good vehicle to hold the fillings in your taco.
You can skip the refried beans with chorizo if you have a little less time to cook that day, but if you are looking to make really tasty tacos I totally recommend to try them.
So these tacos are perfect for the grill but I also very often make them in my kitchen when the weather doesn’t cooperate but I still want to have my steak taco fix.
Serves 2
Ingredients:
For the chorizo refried beans:
1 tbsp olive oil.
1/2 white onion, (finely diced).
1 garlic clove, (minced).
30 grams of cooking chorizo, (without the casing).
2 cups of homemade beans or canned pinto beans can be used too.
For the salsa:
1 tbsp rapeseed oil.
4 fresh jalapeños, (cut the stems off).
1/2 white onion, (cut in chunks).
2 spring onions, (cut in smaller pieces).
1 garlic clove, (peeled and whole).
4 vine tomatoes, (halved).
Handful coriander.
1/2 lime juice.
1 tbsp extra virgin olive oil.
Salt and freshly ground black pepper for seasoning.
For the steak:
600 grams of bavette or rump steak.
1 tsp ground ancho chilli.
1 tbsp olive oil.
Maldon Salt.
6 -8 corn tortillas.
Garnish:
1/2 red onion finely diced.
Handful of coriander leaves.
1 jalapeno, finely sliced.
REFRIED CHORIZO BEANS.
Heat up the olive oil in a frying pan and add the onion and garlic, cook gently and add the chorizo meat. With a wooden spoon break the chorizo meat into smaller pieces and fry until lightly crisp.
Add the pinto beans and 1 cup of water, season with a pinch of salt and freshly ground black pepper, simmer on low heat for a couple of minutes.
Remove the beans from the heat and place them in a blender. Blend until smooth and place them back into a small saucepan so you can reheat them before serving your tacos.
SALSA.
Heat up the oil in a frying pan and add the vegetables, let them get a bit of colour and charred all around, turn them from time to time with the help of kitchen tongs.
Once the edges are nicely charred remove the chillies and vegetables from the pan, place them all into a blender, add the coriander, lime juice, extra virgin olive oil, a pinch of salt and freshly ground pepper, blend until the ingredients are all combined, is not necessary to have a very smooth salsa.
Serve your salsa in a bowl and set aside.
Carne Asada, STEAK.
Make sure your steak is at room temperature and rub with the olive oil and ground ancho.
Prepare the grill very hot or have your frying pan hot and ready to go. Place the steak on the pan and add a pinch of maldon salt and freshly ground pepper on the top, then after a minute flip your steak and let it get a bit of colour on the other side without overcooking.
Add the butter in the pan and let it melt, then use it to baste or pour over your steak and finish it nicely. Remove your steak from the heat, you want to cook it medium for best results.
Cover your steak with tin foil and wrap it around it tightly, keeping it warm and let it rest for 6 minutes.
TACOS.
While your meat is resting, warm up your tortillas and keep them warm wrapped in a tea towel or in a tortilla basket.
Then slice your steak with a sharp knife into strips. Add a smear of refried chorizo beans over your tortillas.
Place some steak strips over the beans, a good amount of salsa, garnish with red onion and coriander, serve with limes on the side, enjoy!
