One of the things I love most about Facebook are the bonds I have formed with old high school friends over interests we didn’t share when we were at school together, such as cooking and baking.
There are a few of us that are pretty passionate about food now. We’re the ones who post photos of our dinners and drinks, probably to the disgust of the non-foodies in our friend list.
My friend Wendy is one such buddy. She cooks and bakes up a storm. Luckily for me, she knows my tastes and will send me recipes she has made that she thinks I will like.
Wendy is always spot on.
Like with this Red Chile Steak With Beans.
Oh my! This is one out-of-this-world tasting recipe.
If you like Mexican flavors, look no further for what to make for dinner tonight.
The spice quantities are perfectly balanced here. The meat is meltingly tender in the fragrant sauce that takes no time at all to put together, but tastes like it has been simmering for hours.
2 tablespoons olive oil
2 (10-ounce each) ribeye steaks, trimmed of excess fat, cubed
1 medium white onion, sliced 1/4 inch thick
2 tablespoons rendered bacon fat (I used more olive oil instead)
2 tablespoons ground ancho chile powder
1/2 tablespoon ground chipotle chile powder
2 garlic cloves, minced
1 tablespoon flour
1 1/2 cups beef broth, plus additional as needed
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano, preferably Mexican
1 (15-ounce) can diced fire roasted tomatoes in their juice
1 (15-ounce) can pinto beans, drained
Cilantro sprigs, for garnish
1 green onion, thinly sliced, for garnish
Warmed tortillas or steamed rice, to serve
1. In a skillet or sauté pan large enough to hold the meat in a single layer, heat the oil over medium-high heat. When the oil is hot, add the meat. Season with salt. Let the meat sear on each side, turning only after each side has browned. Be careful to keep the meat rare as it will cook more in the sauce. Stir in the onions. Once the onions have browned, use a slotted spoon to transfer the meat and onions to a plate.
2. Reduce the heat to medium. Add the bacon fat (or more olive oil), followed by both chili powders, garlic, and flour. Cook, stirring constantly with a wooden spoon to make a thick roux-like mixture, about 1 minute. Whisk in half of the broth and bring to a boil. Add the remaining broth and sprinkle in the cumin and oregano. Add the tomatoes and juice and bring to a boil. Stir in the beans, reduce the heat to medium-low, and simmer gently for 10 minutes. Season to taste with salt.
3. If the sauce becomes too thick, thin with a little more broth. Add the meat and onions to the pan. Simmer for 2 to 3 minutes until the meat is heated through. Garnish with the cilantro and green onions. Serve in tortillas or over rice.
Recipe from Mexican Everyday by Rick Bayless
The Wobbly Hearts.
That’s a pretty good name for a band.
Pretty good name for a song that also is really good.