Time: 60 mins
S
ervings: 2-4
2 Tbls Olive Oil
1 lb Tomatoes
1 ea Poblano Pepper
1 Med Chopped Onion
5 cloves Garlic
1/2 cup Cilantro
As needed Fresh lime juice
2 ea Jalapeno
1 can Rinsed black bean
2 tsp Cumin
1 tsp Chili Powder
1 1/2 tsp Dried Oregano
1/4 lb Skirt Steak
4 ea Eggs
1 Whole Diced Avocado
As needed Salt & Pepper
Garnish Cilantro
As needed Tortillas of choice
Method
Preheat oven to 475⁰F & preheat grill on high heat
Cut the tomatoes in half & place cut side down on a foil lined baking sheet with 2 garlic cloves, poblano & jalapeño peppers. Roast for 7-10 mins to lightly blacken the skins of the veggies
Place the cooked tomatoes, lime juice, ½ cup chopped onions, roasted garlic, cilantro, poblano, jalapeño in a blender & puree until all ingredients are finely chopped. Season with salt & pepper, cumin & oregano. Add water if needed. Place in a container and in the fridge
In a heavy bottom pot, sweat 3 cloves of chopped garlic & ½ cup chopped onions for 3 mins. Add the black beans & season with oregano, cumin, chili powder, salt & pepper. Continue to cook for 7 mins, turn heat off & begin to mash the beans. Set aside
Season the steak with salt & pepper. Grill each side for 2 – 3 mins. Let steak rest on a plate for 5 mins before slicing it
In a separate pan, fry the eggs. Set aside
Heat the tortillas over the grill till nice & hot
Spread the black bean on the tortillas, chopped steak, ranchero sauce, avocado slices, cilantro, & serve with fresh lime wedges