Beef Tacos with Guacamole and Black Beans

Guacamole

Finely chop ¼ of a red onion, ½ – 1 jalapeno (depending on how spicy you like things, you may also want to seed the jalapeno to limit the spice) and ½ bunch of cilantro

Half, seed, and remove 1 avocado from its skin.  Place in a small mixing bowl.

With a fork smash the avocado, and then fold in the chopped vegetables

Juice 1 small lime into guacamole and mix well.

Season heavily with salt.

Taste and adjust lime and salt accordingly.

Place plastic wrap directly on top of the guacamole (not the bowl) press to eliminate any air bubbles (this will help to maintain green color) and then refrigerate.

Black Beans

Chop 2-3 cloves garlic

In a small pot bring 1 T of oil to medium heat and then add garlic (be careful not to burn the garlic on too hot a temperature)

Pour 1 can of black beans into pot after garlic is done and then add ½ a medium size jar of salsa to the pot as well.

Turn the heat down to low and allow to simmer until all liquid has cooked away, stirring occasionally.  Beans should take 35-45 minutes.

You could also add some cayenne, Tabasco, or other spice to the beans if you would like

Tacos

Use 1 serving of steak (6-8 ounces should be about right) and season will with salt and pepper

Bring a sauté pan to high heat for searing

Place approximately 2 T of oil in the pan then carefully place the steak in the pan.

Allow steaks to cook on each side for 2 minutes, until it is a nice brown and then lower the pan temperature and then cook steaks for another 7-10 minutes depending on preference for doneness.

Remove steak from pan when done and allow to rest before you cut it.

Heat 2-4 tortillas in the microwave between a damp towel / paper towels

Cut steak into strips and serve on tortillas with a bit of lime juice, sprig of cilantro, the guacamole you made earlier and black beans.

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