Sort ingredients
bighead84
QR Code
Listen
Pdf
Combine 1 poblano chile, seeded and sliced ⅛ thick; 1 cup distilled white vinegar; ⅓ cup sugar; and ¼ teaspoon table salt in medium bowl. Cover and microwave until steaming, about 2 minutes; set aside.
Slice 1½ pounds outside skirt steak, trimmed, with grain into 3-inch-wide pieces. Pat steaks dry with paper towels and sprinkle with 2 teaspoons ancho chile powder, ¼ teaspoon pepper, and ½ teaspoon salt. Heat 1 tablespoon vegetable oil in 12-inch skillet over medium-high heat until just smoking. Add steaks and cook until well browned and meat registers 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 2 to 4 minutes per side. Transfer steaks to cutting board and let rest while preparing bean mixture.
Drain poblanos. Toss 2 rinsed cans pinto beans, 1½ cups peeled and shredded jicama, ½ cup finely chopped red onion, ¼ cup chopped fresh cilantro leaves and stems, 3 tablespoons lime juice, remaining ½ teaspoon salt, remaining ½ teaspoon pepper, and remaining 1 tablespoon vegetable oil together in bowl. Spread bean mixture evenly over serving platter. Slice steak thin against grain and arrange over top. Sprinkle with ⅓ cup crumbled cojita cheese, ½ ounce finely chopped unsweetened chocolate (if using), poblanos, and extra cilantro. Serve.