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Gloria's Special Recipe

Name: Mitla Cafes Gloria's Special Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lbs flank steak (or skirt steak); 0.25 cups fresh lime juice; 0.25 cups orange juice; 2 tbs olive oil; 2 tbs soy sauce; 3 cloves minced garlic; 1 tsp ground cumin; 1 tsp chili powder; 0.5 tsp dried oregano; 1 tsp salt; 0.5 tsp black pepper; 2 tbs fresh cilantro (optional, for marinade); 1.5 cups pinto beans (canned, drained and rinsed) or cooked fresh; 0.25 cups onion (small, finely chopped); 1 cloves minced garlic; 0.5 tsp cumin; 0.25 tsp chili powder; 0.5 tsp salt; 1 tbs lime juice; 1 tbs olive oil; 1 cups shredded Oaxaca or Monterey Jack cheese; 0.5 cups shredded cheddar (optional, for sharpness); 3 cups romaine or mixed greens; 0.5 cups cherry tomatoes (halved); 0.25 cups red onion (thinly sliced); 2 tbs fresh cilantro (chopped); 2 to taste lime wedge for serving; 1 tbs olive oil (for dressing); 1 tsp red wine vinegar or apple cider vinegar; 0.25 tsp salt

Inspired by Mitla Cafe

Time1h 15m

Serves4

Carne Asada, Melted Cheese, Meat with Beans, Salad & Guacamole

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Ingredients

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Carne Asada

1 lbs flank steak (or skirt steak)

1/4 cups Fresh lime juice

1/4 cups Orange juice

2 tbs olive oil

2 tbs Aged soy sauce

3 cloves minced garlic

1 tsp Ground cumin

1 tsp Chili powder

1/2 tsp Dried oregano

1 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs fresh cilantro (optional, for marinade)

Beans

1 1/2 cups pinto beans (canned, drained and rinsed) or cooked fresh

1/4 cups onion (small, finely chopped)

1 cloves minced garlic

1/2 tsp Cumin

1/4 tsp Chili powder

1/2 tsp Celtic sea salt

1 tbs ReaLime juice

1 tbs olive oil

Melted Cheese

1 cups shredded Oaxaca or Monterey Jack cheese

1/2 cups shredded cheddar (optional, for sharpness)

Salad

3 cups romaine or mixed greens

1/2 cups cherry tomatoes (halved)

1/4 cups red onion (thinly sliced)

2 tbs fresh cilantro (chopped)

2 to taste lime wedge for serving

1 tbs olive oil (for dressing)

1 tsp red wine vinegar or apple cider vinegar

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Guacamole

2 units ripe avocados

1/4 cups finely diced tomato

2 tbs finely chopped red onion

2 tbs chopped cilantro

1 tbs Fresh lime juice

1/2 tsp Celtic sea salt

1/2 units jalapeño (seeded and minced, optional)

Assembly & Serving

6 units flour or corn tortillas (warmed)

2 units Lime wedges

1/4 cups hot sauce or salsa (optional)

Method

Carne Asada

Prepare the marinade

In a bowl combine fresh lime juice, orange juice, olive oil, soy sauce, minced garlic, ground cumin, chili powder, dried oregano, salt, black pepper and chopped cilantro. Whisk until combined.

Marinate the steak

Place the flank steak in a shallow dish or resealable plastic bag and pour the marinade over it, turning to coat. Marinate in the refrigerator for at least 1 hour and up to 6 hours (longer will deepen flavor but avoid more than 8 hours for very acidic marinades).

Cook the steak

Remove steak from fridge 20 minutes before cooking to come toward room temperature. Preheat a grill or a heavy skillet (cast iron) over high heat until very hot. Lightly oil the grill or pan. Remove steak from marinade and pat briefly with paper towel. Grill or sear 3-5 minutes per side for medium-rare depending on thickness (internal temp ~130-135°F / 54-57°C). For medium cook 5-7 minutes per side. Let rest 8-10 minutes on a cutting board tented loosely with foil.

Slice

Slice the steak thinly across the grain into bite-sized strips. Keep warm.

Beans

Heat a medium skillet over medium heat and add 1 tablespoon olive oil. Add the finely chopped onion and sauté 3-4 minutes until softened and translucent. Add minced garlic and cook 30 seconds until fragrant.

Add the drained and rinsed pinto beans to the skillet. Stir in cumin, chili powder and salt. Using the back of a spoon or a potato masher, gently mash about half the beans to create a creamy texture while leaving some whole beans for body. Cook 3-5 minutes until warmed through and slightly thickened.

Stir in lime juice, taste and adjust seasoning. Keep warm until assembly.

Melted Cheese

Preheat broiler or keep a small skillet warm. If using broiler: place shredded cheeses in an oven-safe dish and broil 1-2 minutes until melted and bubbly — watch closely to avoid burning. If using skillet: heat over low, add a bit of oil or butter and melt cheese, stirring, just until smooth. Alternatively, place cheese directly on warmed tortillas and briefly broil or press with a hot pan to melt.

Guacamole

Cut avocados in half, remove pit and scoop flesh into a bowl. Mash with a fork to your desired consistency (chunky or smooth). Add diced tomato, chopped red onion, cilantro, lime juice, salt and minced jalapeño if using. Stir to combine and taste; adjust salt and lime as needed. Keep chilled until serving.

Salad

In a bowl combine the greens, halved cherry tomatoes, sliced red onion and chopped cilantro. Whisk together olive oil, vinegar, salt and pepper and toss lightly with the salad just before serving so greens remain crisp. Serve with lime wedges.

Assembly & Serving

Warm tortillas briefly on a hot skillet or wrapped in foil in a 350°F (175°C) oven for 5-7 minutes. To assemble: place a warm tortilla on a plate, spoon a layer of warm beans, top with sliced carne asada, then add a generous handful of melted cheese. Finish with a scoop of guacamole and a side of salad. Garnish with extra cilantro, lime wedge and salsa or hot sauce if desired.

Serve immediately while steak is warm and cheese is melty. Leftovers: keep components separate and reheat steak and beans gently; add fresh guacamole and salad at serving time.