2 Tbls Olive Oil

1 lb Tomatoes 

1 ea Poblano Pepper 

1 Med Chopped Onion

5 cloves Garlic 

1/2 cup Cilantro 

As needed Fresh lime juice 

2 ea Jalapeno 

1 can Rinsed black bean 

2 tsp Cumin

1 tsp Chili Powder 

1 1/2 tsp Dried Oregano 

1/4 lb Skirt Steak 

4 ea Eggs

1 Whole Diced Avocado 

As needed Salt & Pepper 

Garnish Cilantro 

As needed Tortillas of choice

 

Method

  • Preheat oven to 475⁰F & preheat grill on high heat
  • Cut the tomatoes in half & place cut side down on a foil lined baking sheet with 2 garlic cloves, poblano & jalapeño peppers. Roast for 7-10 mins to lightly blacken the skins of the veggies
  • Place the cooked tomatoes, lime juice, ½ cup chopped onions, roasted garlic, cilantro, poblano, jalapeño in a blender & puree until all ingredients are finely chopped. Season with salt & pepper, cumin & oregano. Add water if needed. Place in a container and in the fridge
  • In a heavy bottom pot, sweat 3 cloves of chopped garlic & ½ cup chopped onions for 3 mins. Add the black beans & season with oregano, cumin, chili powder, salt & pepper. Continue to cook for 7 mins, turn heat off & begin to mash the beans. Set aside
  • Season the steak with salt & pepper. Grill each side for 2 – 3 mins. Let steak rest on a plate for 5 mins before slicing it
  • In a separate pan, fry the eggs. Set aside
  • Heat the tortillas over the grill till nice & hot
  • Spread the black bean on the tortillas, chopped steak, ranchero sauce, avocado slices, cilantro, & serve with fresh lime wedges