I was recently feeling like carne asada tacos. I ended up making beans and fideos to go along with them. I also threw some chiles poblanos and a red bell pepper on the grill with the meat. Simple but delicious recipes below. For the tacos, be sure to have chopped cilantro, raw onion, lime wedges, and salsa for serving (and corn tortillas, of course).
- flank steak (1.5-2 lb)
- 2 cloves garlic
- black pepper
Combine garlic and spices to your taste in a mortar and pestle. Mash until a chunky paste, then rub all over the steak and let sit while you heat the grill. Cook the steak to your desired level of doneness, then chop up into pieces small enough to fit in a taco.
Frijoles negros de olla (black beans):
- 1/2 lb black beans
- 1/2 onion
- 2 garlic cloves
- 2 tbsp olive oil
- salt to taste
- sprig of epazote if available
Cover the beans with at least a couple inches of water. Add the onion and garlic, along with the oil. Boil, then reduce to a simmer and cover. When the beans are barely tender, perhaps 2 hours, add the salt and epazote. Let cook another half hour to an hour, until beans are completely done.
Sopa seca de fideos (chipotle pasta casserole):
- 8 oz fideos, angel hair, or other thin pasta
- 1 lb tomatoes, roughly chopped
- 1/4 onion, roughly chopped
- 2 cloves garlic
- 4 chiles chipotles en adobo
- 1/2 cup chicken stock
- 3 oz shredded queso chihuahua, monterey jack, or muenster
Preheat the oven to 350 degrees. Grease a casserole dish or other baking dish with oil. Puree the tomatoes, onion, garlic, and chiles. Heat about an inch of oil in a pan and fry the noodles until they are golden. Add the tomato puree and stir until the liquid is mostly gone. Add the stock and salt to taste, cover and let cook until liquid is gone. Put in the dish with cheese on top and bake for 5 or 10 minutes, or until the cheese is bubbly.