Sonoran Carne Asada Tacos

Ingredients:

Refried Beans
1 15.2 oz can or package refried beans
½ cup prepared ranchero sauce or homemade sauce
1 cup Asadero cheese, shredded

Charred Roasted Salsa
1 lb Roma tomatoes (5-6 tomatoes)
½ lb Anaheim chiles (3 chiles)
¼ large white onion, peeled and cut in half
5 garlic cloves, unpeeled
2 tbsp fresh lime juice (juice from 1 lime)
1 tsp fresh lime zest
Salt to taste

Roasted Guacamole
3 avocados
1 Anaheim chile, roasted and rough chopped
½ cup cilantro leaves, rough chopped
¼ cup white onion, minced
1 small lemon, juice and zest
Salt to taste
Optional for extra heat: 1 Serrano pepper, roasted and chopped

Carne Asada Tacos
8 Guerrero® Sonora Style 8 in. Tortillas
2 tbsp avocado oil
2 lb ribeye or top sirloin steak, cut into 1” cubes
1 tsp salt
1 tsp chili powder
1 tsp Mexican oregano
½ tsp garlic powder
½ tsp onion powder
½ tsp cumin
8 scallions, charred
Cotija Cheese (optional)

how to make it:

Step 1: Refried Beans
In a saucepan over medium heat, warm refried beans. Stir in ranchero sauce and cheese until fully melted, about 5 minutes. Turn heat element off but leave the saucepan on it to keep warm.

Step 2: Roasted Salsa
Preheat your oven to broil. Line a large baking tray with foil and place tomatoes, Anaheim chiles (including Anaheim and Serrano chiles for guacamole), onion and garlic on the  heat safe tray. Place in oven under broiler for 10 minutes, turning all the ingredients halfway through to roast on both sides. Once the skin on the chiles and tomatoes begins to blister, remove from oven and let sit until the chiles are cool enough to handle. Set aside one Anaheim chile and the Serrano chiles for the guacamole. Remove the skins, stems, and seeds and roughly chop on a large cutting board. Add tomatoes, onion, and garlic to the chopping board and roughly chop into a very chunky salsa. Move to a bowl and stir in lime juice, zest, and salt. For a thinner salsa, add all ingredients to a blender and pulse until just combined.

Step 3: Guacamole
Cut avocados in half, remove the pits, and scoop out the flesh into a medium bowl and smash so that it’s still chunky. Remove the skin, stems, and seeds from the Anaheim chile and finely chop. If using Serrano chile, finely chop as well. Add to the bowl of avocado. Add cilantro, onion, salt, and lemon juice with zest and stir until combined.

Step 4: Carne Asada
Preheat a heavy-bottom skillet over medium heat and add avocado oil. When warm, add steak and seasonings. Cook for 5-7 minutes or until desired temperature.

Step 5: Assemble
On a hot skillet warm tortillas, then spread 2 tbsp of beans then top with 1/3 cup of steak and top with 2 tbsp of guacamole and roasted salsa. Garnish with charred scallion and serve warm. Add Cotija cheese if preferred.