Carne Asada Tacos with a side of Gallo Pinto

So, I should have been more daring.  I should have attempted to make Baho, a Nicaraguan dish of beef, plantains and yuca steamed in banana leaves.  But I chickened out.  I didn't have a pot big enough nor the gumption needed to tackle a recipe with such "exotic" produce.  A coward some weeks, I have moments in which I prefer to stick to the comfortable and familiar - this was one of those weeks.  But, mea culpas aside, I figured that carne asada, an equally Nicaraguan (albeit more generally Latin) dish was acceptable.  With flank steak in hand and spices ready to be used, I went forward with carne asada tacos in mind.

Living in Texas, I have probably had thousands of tacos in my life.  They are a dietary staple - an easy go-to food for nights in which cooking something new seems out of the question.  Warm tortillas, sliced and diced veggies and a hot grill are all that is needed to compliment the meat.  And with these items, we found ourselves rewarded nicely with a good, home-cooked warm Nicaraguan meal.

Carne Asada - Ingredients:

• 2 lbs. of Flank or Skirt Steak
• 2-3 Tbsp. oil
• 1/4 Cup Onion, sliced thin
• The juice of 1-2 Oranges
• 2-3 pinches of salt and pepper

Instructions:

1. In a large stainless steel or glass bowl, mix the meat with the oil, onions, orange juice and salt and pepper. Cover and let marinate 1 hour or overnight.
2. Start a good fire in your grill, preferably with mesquite charcoal. Remove the meat from its marinade and grill over hot flame until the first side is well browned, from 5–7 minutes.
3. Turn the meat over and grill on the other side till cooked to desired doneness. Remove from grill.
4. Slice meat into thin strips across the grain and serve as a topping for tostadas or as a filling for tacos or burritos.

Of course, in my attempt at efficiency and making the evening full of all things Nicaragua, I opted to add a side dish.  Accompanying the carne asada was the national dish of Nicaragua, Gallo Pinto.  A concoction of red beans and rice, it is said to be the staple food for most people in the country.  Doubtful the same will be true in our house, it was not much more than the lackluster side-kick to the main course.  That was probably my fault.  Probably not enough seasoning.  Probably not enough attention to it while cooking.  Whatever the case may be, though it was interesting to see what others rely on for comfort food, I think we will stick to our tacos solamente next time.

Gallo Pinto - Ingredients:

• Oil -- 2-3 tablespoons
• Onion, finely chopped -- 1
• Bell pepper, finely chopped -- 1
• Garlic, minced -- 2-3 cloves
• Cooked red (kidney) beans, drained, liquid reserved -- 2 cups
• Salt and pepper -- to taste
• Hot cooked rice -- 2 cups

Instructions:

1. Heat the oil in a large skillet or sauté pan over medium-high flame. Add the onions, bell pepper and garlic and sauté for about 2-3 minutes, or until cooked through.
2. Stir in the drained beans, some of their reserved liquid, salt and pepper. Bring to a boil, then reduce heat to medium-low and continue to simmer until heated through.
3. Add the rice and stir into the beans and heat through. Adjust seasoning and add a little more bean liquid if necessary. Serve hot.

(The original recipe for carne asada came from this site: http://recipes.wikia.com/wiki/Carne_Asada)
(The original recipe for gallo pinto came from this site: http://www.whats4eats.com/grains/gallo-pinto-recipe)