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
- 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.
- 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.
- 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.
- 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.
- 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