Chef Jose Garces’ Steak Tacos

By Venzie

Ingredients

• For the Salsa Roja:
• Tacos
• 4 oz marinated skirt steak
• 2 corn tortillas
• 2 slices spicy avocado
• 1 oz salsa roja
• 1 tbsp grated Cotija cheese
• 1 oz stewed black beans
• Marinade
• 4 oz skirt steak, sliced 1/2-inch across the grain
• 1/4 cup Italian parsley leaves, picked
• 1/2 cup extra virgin olive oil
• 1 garlic clove, chopped
• 1 tsp kosher salt
• 6 beefsteak tomatoes, charred on the grill
• 1 clove garlic, charred on the grill
• 1/2 onion, charred on the grill
• 2 tomatillos, charred on the grill
• 1 chipotle en adobo
• 1 chile de arbol, toasted
• 1 jalapeño, charred on the grill
• 1/2 cup cilantro, chopped
• 2 tbsp kosher salt

Details

Adapted from myrecipes.com

Preparation

Step 1

For Marinade: Place all ingredients, except skirt steak, in a blender and purée until smooth. Place skirt steak in a bowl and pour marinade on top. Cover and allow to marinate for at least 30 minutes under refrigeration.



For the black beans: Sweat onions and garlic in blended oil until very soft. Add remaining ingredients. Bring up to a boil and purée in blender. Rinse black beans. Place in a pot and fill with water. Add salt and epazote. Boil until beans are about 90% cooked. Remove from heat. Heat a separate large pot over medium-high heat. Add purée and cook for a few minutes. Add beans and cook until tender. Season with salt.



For salsa: Purée all ingredients using a hand blender and refrigerate.



To assemble the dish: Preheat a cast iron pan or griddle over high heat. Drain any excess marinade from the steak and season with salt and pepper. Place on the hot pan or griddle and cook to medium rare. Remove from the heat and set aside. Wipe griddle or pan clean and place tortillas on to heat through. To finish, place a spoonful of black beans in the center of each tortilla. Top with the steak, followed by the salsa roja and a slice of avocado. Sprinkle with Cotija cheese to finish.