This will get your motor running!
1 red onion sliced thickly
1 lb steak
6 cloves garlic
can of black beans
can of diced tomatoes
2 canned chipotle chiles in adobo (more or less depending on how hot you like it!)
1/2 t Mexican oregano
2 T cider vinegar
1/2 cup mayonnaise
1 avocado, pitted and peeled
1/2 cup roughly chopped cilantro
2 24 inch baquettes
Slice the onion and drizzle with vegetable oil
grill until charred, set aside
drain beans and rinse thoroughly
add beans to skillet and warm then mash with a potato masher or back of a spoon, adding water if necessary to make a paste and salt to taste
In a food processor combine the tomatoes, rest of the garlic, the chilis, oregano and vinegar
Process until smooth, then pour into a small saucepan and bring to a simmer over medium heat. Simmer for 15 minutes, remove from the heat add water to make it a saucy consistency and a fair amount of salt, about a teaspoon or teaspoon and a half.
Brush the steak with oil, salt and pepper it and grill until done to your taste (I like it rare!)
In the food processor, pulse the mayonnaise, avocado and cilantro until smooth
Slice baguette in half and then cut into as many pieces as you want sandwiches. Smear the bottom pieces of the bread with some of the bean mixture and then grill face down for a minute or so. Flip over and put some of the filling in each sandwich along with a little of the sauce. Smear the top with the avocado mayo and then a little of the cheese.
put the tops on the sandwiches and grill until the cheese is melted….
Great with a light Mexican beer and lime!
Recipe from Rick Bayless
This post is in honor of the letter “T” and part of Jenny Matlock’s Alphabet Thursday. For more thrilling “T” posts, please click here http://jennymatlock.blogspot.com/