Julieta Ballesteros's Tacos

Another fabulous find in Glamour Magazine, May 2012 issue.  Chef Julieta Ballesteros of Crema Restaurant knows her Mexican cooking!! And this just happens to be naturally gluten-free! Yeah!!

Tacos de Carne Asada

Serves 6

1 cup Pico de gallo (recipe below)

1/4 cup chili powder

2 tbsp. vegetable oil

1 lb. flank or skirt steak

6 four-inch corn tortilla's 

1 cup canned black beans, rinsed or drained

1/4 cup chopped red onion

1/4 cup chopped cilantro

1 avocado, cut into 6 slices

6 lime wedges for garnish

To make the pico de gallo:

5-6 plum tomatoes, chopped

2 tbsp. chopped Spanish onion

2 tbsp. chopped red onion

1 Serrano or jalapeno pepper, chopped

4 tbsp, chopped cilantro

Juice of 1 lime

Pinch of Salt

Salt, to taste

First mix pico de gallo ingredients in a medium bowl.  Set aside.  Make a paste with chili powder and oil, and rub onto meat.  Grill steak (or cook in a lightly oiled grill pan) until medium rare, about 2-3 minutes on each side; slice diagonally.  Heat tortillas in the microwave (about 20 seconds).  Spread beans on top of each.  Add steak, pico de gallo, onion, cilantro, and avocado, and serve.

Enjoy! xoxo Julie

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