chile de árbola small amount, for charring and salsa~1est.
chopped onion (for marinade)a small handful~½ cupest.
black peppercornsa small handful~1 tspest.
cumin seedsa small handful~1 tspest.
garlic cloves (for marinade)halved
3 cloves
saltto taste
lime juicejuice of 3 limes3
lardfor frying the steak1 tbsp
watera little, to thin the salsa~¼ cupsest.
chile puyafried to flavor the beans3
cooked beanspre-cooked beans~2 cupsest.
Steps
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1
Char 7 tomatoes, 4 serrano chiles, 4 garlic cloves, a chunk of onion, and a bit of chile de árbol directly over the flame, turning them until nicely charred on all sides.
2
Remove the charred ingredients and set aside. Cut about 1 kg of beef steak into large chunks.
3
In a molcajete, grind a handful of onion, black peppercorns, and cumin seeds together; add 3 halved garlic cloves, a bit more chopped onion, and salt, and grind everything into a marinade paste.
4
Squeeze in the juice of 3 limes, mix the marinade thoroughly with the beef, and let it rest to marinate for a while.
5
Take out the charred vegetables. Heat a tablespoon of lard in a pan and add the marinated beef, letting it brown.
6
While the beef browns, prepare the salsa: grind the chile de árbol with a little salt, then add the charred garlic and onion and continue grinding.
7
Add the stemmed charred serrano chiles and continue grinding, then finally add the chopped charred tomatoes and grind everything into a thick salsa.
8
Once the beef is browned, pour in the salsa, and rinse the molcajete with a little water to get all the sauce into the pan; let it come to a boil for a bit.
9
In another pot with hot lard, fry 3 chile puya peppers until fragrant to flavor the beans.
10
Once the chiles are fragrant, add the cooked beans and fry them until well flavored and slightly crisp.
11
Serve: plate some of the fried beans first, then top with the flavorful charred-salsa beef steak.
PrimedTableBETA
