| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Mexican | Beans/legum, Beef and ha, Cookbook, Mexican, Restaurant | 8 | Servings |
INGREDIENTS
| 1 | lb | Dried black beans |
| 1 | tb | Whole cumin seeds |
| 1/2 | ts | Cayenne |
| 2 | ts | Paprika |
| 1 | tb | Dried oregano leaves |
| 1 | sm | Pasilla chile |
| 2 | tb | Olive oil |
| 1 | lg | Yellow onion, chopped |
| 1 | ts | Salt, plus more to taste |
| 1 | Chipotle chile, chopped | |
| 4 | Cloves garlic, chopped | |
| 4 | Tomatoes, (large and ripe) peeled, seeded, and chopped | |
| 1 | Green bell pepper, (medium size) seeded and chopped | |
| 1 | Bay leaf | |
| 1 | lb | Sirloin steak |
| 1/2 | c | Cilantro, chopped |
| 1/2 | c | Salsa fresca |
| 1/2 | c | Asiago cheese, grated |
| 1 1/2 | lb | Tomatoes, cored, seeded, and cut into 1/2-inch dice |
| 1/4 | c | Onion, finely chopped |
| 1/4 | c | Cilantro, chopped |
| 1 | Jalepeno chile, or serrano chile, seeded, deveined, and finely chopped | |
| 3 | tb | Lime juice, fresh |
| Salt and pepper, to taste |
INSTRUCTIONS
SALSA FRESCA To make Salsa Fresca: Mix all the ingredients together and let stand at least half an hour before serving. Use within 24 hours. 1. Sort through the beans and discard any stones. Rinse well. Soak overnight. 2. Toast the cumin seeds, cayenne, paprika, and oregano lightly in a large dry skillet over a medium flame. Do not let them burn. Remove and set aside. 3. Remove the stem, seeds, and veins from the pasilla chile and grind the chile to a powder in a spice grinder or blender. 4. Heat the oil in the same skillet and saute the onion until softened. Add 1 teaspoon salt and the chipotle chile, ground pasilla chile, toasted spices, garlic, tomatoes, and bell pepper and cook together for about 15 minutes. 5. Drain the beans and place them in a large pot. Add the contents of the skillet and the bay leaf. Add water to cover by 2 to 3 inches. Bring to a boil, reduce the heat, and simmer until the beans are soft, 1 1/2 to 3 hours. 6. When the beans are cooked, season to taste with salt. Grill the steak, cut it into cubes, and stir into the beans along with the cilantro. Serve in bowls, garnishing each serving with a tablespoon of salsa fresca and a tablespoon of grated cheese. Donna Nordin, Contemporary Southwest Cookbook MC formatted by Brenda Adams <adamsfmle@sprintmail.com> posted mc-recipe 12/12/96 NOTES : Served at Café Terra Cotta in Tucson and in Scottsdale, Arizona Posted to MC-Recipe Digest V1 #340 Recipe by: Donna Nordin, Contemporary Southwest From: Brenda Adams <adamsfmle@sprintmail.com> Date: Thu, 12 Dec 1996 18:11:50 -0800
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