Beef Parrillada Tacos with Linguica Beans

Ingredients

For the Salsa:

• 8 ounces tomatillos
• 8 ounces Roma tomatoes
• ½ medium white onion
• 3 jalapeño peppers
• 6 dried chile de árbol peppers
• 1 teaspoon salt
• 1 teaspoon dried oregano

For the Tacos:

• 1½ pounds beef skirt steak
• 2 garlic cloves, finely chopped
• 1 tablespoon Worcestershire sauce
• Juice of 1 lime, plus lime wedges for serving
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• ½ teaspoon cayenne pepper
• ½ teaspoon paprika
• 2 (12-ounce) bottles Mexican beer
• 1 tablespoon olive or vegetable oil
• 1 medium white onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 20 (5-inch/taco-size) corn tortillas, warmed
• Fresh cilantro leaves, for garnish
• 10 ounces queso fresco, crumbled

For the Guacamole:

• 3 ripe avocados
• ¼ white onion, chopped
• 2 serrano peppers, minced
• 1 bunch cilantro, chopped, reserve a few leaves for garnish
• Juice of 1 lime
• Salt to taste

For the Linguiça Beans:

• 1 teaspoon vegetable oil
• 11 ounces spicy Portuguese linguiça sausage, removed from casings and chopped
• 1 white onion, chopped
• 8 ounces Roma tomatoes, chopped
• 2 garlic cloves. minced
• 3 (16-ounce) cans pinto beans, drained and rinsed
• 1 bunch cilantro, chopped, reserve a few leaves for garnish
• 1–2 cups water
• Salt and ground black pepper to taste

Instructions

1. 1
   In a cast iron skillet or comal, roast the tomatillos, tomatoes, onion, and jalapeño peppers over medium-high heat, turning often, until soft, 10–12 minutes. Remove the seeds from the chile de arbol peppers and roast for a few seconds just to release the aroma and flavor. Transfer the chiles to a small bowl, cover with boiling water, and let them rehydrate for 20 minutes, then drain. Put the tomatillos, tomatoes, onion, jalapeño peppers, chile de árbol peppers, salt, and oregano in a blender and blend until smooth. Pour the salsa into a bowl.
2. 2
   Meanwhile, put the steak in a large bowl and season with the garlic, Worcestershire sauce, lime juice, salt, black pepper, cayenne pepper, and paprika. Pour in the beer, mix well, and set aside to marinate for 15 minutes.
3. 3
   Heat the oil in a Dutch oven over medium heat. Add the onion and cook until soft, about 3 minutes. Add the bell peppers and cook until soft, about 10 minutes. Set aside.
4. 4
   Drain the steak and pat it dry. Cook the steak in a cast iron grill pan over medium-high heat until cooked through, about 3 minutes per side. Let it rest for 10 minutes, then add it to the onion-pepper mixture.
5. 5
   When ready to serve, peel, pit, and chop the avocados. In a bowl, combine the avocados, onion, serrano peppers, cilantro, lime juice, and salt. Mash all the ingredients together.
6. 6
   Serve the parrillada mixture in tortillas with salsa, guacamole, cilantro leaves, and queso fresco. Garnish with lime wedges.
7. 7
   For the linguiça beans: Heat the oil in a Dutch oven over high heat. Add the linguiça and cook until soft, about 10 minutes. Add the onion, tomatoes, and garlic and cook until soft, about 3 minutes. Add the pinto beans, cilantro, and water (start with 1 cup of water and add more, up to 2 cups, until the soup reaches your desired consistency). Season with salt and pepper. Cover, turn the heat down to low, and cook for 30 minutes. Garnish with cilantro and serve.