Charro Combo Recipe

Soak and Prep Beans

Rinse the dried pinto beans and remove any stones. Place beans in a large bowl and cover with 6 cups of water. Soak for 6–8 hours or overnight. Drain and reserve.

Cook Aromatics and Meats

In a heavy Dutch oven or large pot over medium heat, add the diced bacon and cook until most fat renders and bacon starts to brown, about 6–8 minutes. Add the chorizo, breaking it up with a spoon, and cook until browned, about 4 minutes. Using a slotted spoon, remove about half the cooked bacon/chorizo mixture to a bowl and set aside for topping (leave the rest in the pot).

Sauté Vegetables

Add the chopped onion to the pot with the remaining fat and cook until translucent, about 4 minutes. Add the minced garlic and chopped jalapeño; sauté until fragrant, about 30–45 seconds. Add diced roma tomatoes and cook 3–4 minutes until they begin to soften.

Simmer Beans

Return the drained beans to the pot. Add 2 cups of the reserved water plus 2 cups chicken or vegetable stock (adjust liquid so beans are covered by about 1–2 inches). Stir in ground cumin, oregano, salt and pepper. Bring to a low boil, then reduce heat to a gentle simmer. Partially cover and simmer, stirring occasionally, for 1 to 1¼ hours until beans are tender. Add more stock or water as needed to keep beans saucy — charro beans should be brothy, not dry.

Finish and Serve

When beans are tender, stir in the chopped cilantro and the reserved cooked bacon/chorizo mixture. Adjust salt and pepper to taste. Simmer uncovered 5 more minutes to marry flavors. Serve hot with lime wedges on the side.

Marinate Steak

In a shallow dish or zip-top bag combine olive oil, minced garlic, lime juice, orange juice, ground cumin, ground coriander, chopped cilantro, kosher salt and black pepper. Add the flank or skirt steak, turning to coat. Marinate 30 minutes at room temperature or up to 4 hours in the refrigerator (if longer, bring to room temp 30 minutes before cooking).

Grill Steak

Preheat a grill or grill pan to high. Remove steak from marinade and let excess drip off. Grill steak 3–5 minutes per side for medium-rare (time varies by thickness), until an instant-read thermometer reads 130–135°F for medium-rare. For medium, cook to 140–145°F. Transfer to a cutting board and loosely tent with foil; rest 8–10 minutes.

Slice and Assemble

Slice the rested steak thinly across the grain. Warm the flour tortillas on the grill for 20–30 seconds per side. Serve slices on tortillas topped with finely chopped white onion and extra cilantro. Offer lime wedges for squeezing over the meat.

Cook Mexican-Style Rice

Rinse the rice under cold water until the water runs clear. In a medium saucepan heat 1 tablespoon vegetable oil over medium heat. Add the rinsed rice and sauté, stirring often, until some grains are lightly toasted and opaque, about 3–4 minutes. Add 1 minced garlic clove and sauté 30 seconds. Stir in tomato sauce, chicken stock and 1/2 teaspoon salt. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed and rice is tender. Fluff with a fork and keep covered until serving.

Garnish and Serve

Arrange rice, charro beans and carne asada on a large platter or as plated combos. Garnish beans with extra cilantro and reserved bacon/chorizo bits. Serve with warmed tortillas, lime wedges and additional chopped onion and cilantro on the side.