Tacos a la Diabla and Refried Beans

Tacos a la Diabla and Refried Beans

Serves 4

For the Refried Beans

½ cup diced onion

2 garlic cloves, minced

2 cans Lucks Pinto Beans (seasoned with pork)*

1 t ground cumin

Salt and Pepper to taste

Water or stock as needed to adjust consistency

1 T olive oil

Heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook for 5 minutes or until onions are softened and translucent. Add the beans and cumin and cook for 4-5 minutes more. Using a spatula or potato masher, smash the beans over low heat until reaching your desired consistency, adding water or stock if needed. Season to taste with salt and pepper and place in a covered bowl to keep warm.

*If you use regular canned pinto beans, drain the liquid and add about 1/3 cup of water or stock to the pan when you add the beans. You may need to add more water or stock as you mash the beans to achieve your desired consistency.

For the Tacos a la Diabla

1 lb steak (sirloin, filet, ribeye or strip will work), cut into small bit-sized pieces

8 oz Mexican pork chorizo

½ diced onion plus more for garnish

2 serrano peppers, sliced thinly

1 t ground cumin

1 T olive oil

Salt and pepper to taste

Corn or flour tortillas

Fresh chopped cilantro and lime wedges for serving

Cook and crumble the chorizo over medium heat in a large skillet. Set aside. Add the onions and serrano to the same skillet and cook for 5 minutes or until onions have softened. Remove and add to the chorizo. Clean out the skillet and add the tablespoon of olive oil and turn heat to high. Add the steak to the skillet and season with salt and pepper as well as the ground cumin.

Toss the steak often and as soon as it is just cooked through, add the chorizo and onion mixture to the skillet and stir to combine. Remove from the heat and serve immediately in warm tortilla shells garnished with chopped onions and cilantro. Serve with lime wedges and hot sauce if desired.