salsaology recipes

Steak Tacos

Steak Tacos

A seared steak taco is always so satisfying. But using SALSAOLOGY Ancho Chile & Tamarind Sauce lends the smoky and vibrant flavors that will make you keep coming back for more. Using the Ancho Chile & Tamarind Sauce to marinade the steak, flavor the black bean puree and for garnish; helps to intensify all those explosive flavors we love from this sauce.  As an added option, we love to make a quick avocado salsa because the cool and creamy texture rounds out every bite. But if you are short on time, a few slices of avocado will be just as delicious! 


  • 1 ½ pounds Rib eye steaks, boneless or skirt steak
  • 1 jar (12 oz) SALSAOLOGY Ancho Chile & Tamarind Sauce
  • 1 15-ounce can Black Beans
  • 1 Teaspoon Olive Oil
  • 8-12 Corn Tortillas
  • Red Cabbage , shredded
  • Radishes, sliced in rounds
  • Avocado Slices
    Optional – Creamy Avocado Salsa
  • 1 lb. Tomatillos , husks removed, rinsed and quartered
  • ¼ Cup Onion, roughly chopped
  • 2 Garlic Cloves
  • ¼ Cup Cilantro, roughly chopped
  • 1-2 Avocados , peeled and pit removed


  1. Place steaks in a large baking dish and pour ½ cup of SALSAOLOGY Ancho Chile & Tamarind Sauce over the meat, turning to coat evenly. Cover and refrigerate for at least 1 hour or preferably overnight.
  2. To make black bean puree, place black beans and 2 tablespoons of SALSAOLOGY Ancho Chile & Tamarind Sauce in a blender and puree until you get a smooth but thick consistency. Adjust seasoning with salt if necessary. Heat 1 teaspoon of olive oil in a saucepan and add bean puree, cook for 3 minutes over medium low heat stirring often until heated through. Remove from heat and set aside.
  3. For Avocado Salsa, first blend tomatillos with onion, garlic, and cilantro. Stop blender and add 1 to 2 avocados (amount of avocado depend on the size of the avocados and your consistency preference). You are looking for a smooth almost creamy salsa. Add salt to taste and pour into bowl and reserve.
  4. Preheat your grill to a medium high or preheat an iron skillet over medium high heat. Remove steaks from marinade and season with salt and pepper to taste. Grill the steaks for about 5-6 minutes on each side, turning once. Remove from heat and transfer to a cutting board, allow meat to rest for at least 10 minutes. Slice steaks into strips and set aside.
  5. To assemble tacos, warm up corn tortillas and spread a layer of black bean puree on tortilla. Arrange steak strips and top with a spoonful of avocado salsa, a handful of red cabbage and garnish with radish rounds. Drizzle additional SALSAOLOGY Ancho Chile & Tamarind Sauce over tacos for added flavor. Repeat until full or you run out of ingredients.

Number of servings (yield): 8-12 tacos