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BITCHIN' TACOS

MARINADE:

1 ONION, THINLY SLICED
1 ORANGE, THINLY SLICED
2 CLOVES GARLIC, CHOPPED
2 T CIDER VINEGAR
1/2 C VEGETABLE OIL
2 TSP GROUND CUMIN
2 TSP CHILI POWDER
1 TSP MEXICAN OREGANO
1/2 TSP SALT
1 POUND FLANK STEAK, CUT INTO STRIPS

BEANS:

1 C DRIED ANASAZI BEANS
1 SMALL ONION, QUARTERED
1 BAY LEAF
10-12 CLOVES GARLIC, HALVED
SALT
CIDER VINEGAR

TORTILLAS, CHARRED

TOPPINGS:

GUALSA OR GUACAMOLE OR SALSA VERDE
PICO DE GALLO
SEASONED JALAPEÑOS
QUESO FRESCO

LEAVE STEAK IN MARINADE OVERNIGHT.

PREPARE BEANS: SIMMER WITH SPICES AND SALT BUT NO VINEGAR UNTIL SOFT (HOUR OR SO).

SEASON BEANS TO TASTE WITH VINEGAR AND SET ASIDE.

PREPARE TOPPINGS.

CHAR TORTILLAS IN HOT DRY CAST IRON PAN, PUT IN 200° OVEN TO KEEP WARM.

GRILL FLANK STEAK.

ASSEMBLE TACOS: MEAT, BEANS, TOPPINGS.

SO MUCH DELICIOUSNESS!

NOTES:

ADDING SALT TO BEANS EARLY MAKES THEM TOUGHER, SO YOU NEED TO COOK LONGER, BUT ADDS TO THE FLAVOUR. DO ADD VINEGAR: IT MAKES THEM MUCH TASTIER. YOU CAN USE PINTO BEANS, BUT THE ANASAZI BEANS ARE SO MUCH BETTER.

MIX IT UP: USE ONE OF THE OTHER FLANK STEAK MARINADES, OR CARNITAS.