Skirt Steak Tacos with Mulato Chile Glaze, Creamy Pinto Bean Purée, and Crunchy Nopal Apple Slaw

Name: Skirt Steak Tacos with Mulato Chile Glaze, Creamy Pinto Bean Purée, and Crunchy Nopal Apple Slaw
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Comida Mexicana
Ingredients: 1.5 lb skirt steak; 2 whole dried mulato chile; 1/3 cup orange juice; 2 tbsp lime juice; 3 cloves garlic; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 tbsp grated piloncillo; 1 1/4 tsp salt; 1/2 tsp black pepper; 2 tbsp vegetable oil; 2 cups cooked pinto beans; 1/2 cup white onion; 1 tbsp fresh epazote; 1/2 cup water or bean broth; 1 1/4 cups cooked nopales; 1 medium green apple; 1/2 cup red onion; 1/3 cup fresh cilantro; 1 tbsp apple cider vinegar; 12 tortillas corn tortillas; 2 oz cotija cheese; 1 medium avocado; 4 to 5 radishes radishes

An original Mexican-inspired taco recipe featuring skirt steak marinated with mulato chile, garlic, and citrus, served over a silky pinto bean purée and topped with a fresh nopal, apple, and red onion slaw. The result is a balanced mix of smoky, sweet, tangy, and herbal flavors.

30 minPrep

25 minCook

55 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g skirt steak (limpia and in strips large)
2 pzas dried mulato chile (without semillas)
80 ml orange juice (freshly squeezed)
30 ml lime juice (freshly squeezed)
3 cloves garlic (chopped)
2 g ground cumin
1 g dried oregano
12 g grated piloncillo (or sugar mascabado)
8 g salt (divided)
2 g black pepper
30 ml vegetable oil (divided)
360 g cooked pinto beans (with a poco of su caldo)
70 g white onion (chopped)
5 g fresh epazote (chopped)
120 ml water or bean broth (for ajustar textura)
180 g cooked nopales (in strips and well escurridos)
140 g green apple (en juliana fina)
60 g red onion (en slices finas)
15 g fresh cilantro (chopped)
15 ml apple cider vinegar
12 pzas corn tortillas (small)
60 g cotija cheese (desmoronado)
150 g avocado (en slices)
80 g radishes (thinly sliced finas)

Nutrition facts

per serving

620 kcal

Calories

36 g

Protein

42 g

Carbs

34 g

Fat

9 g

Fiber

33 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Heat a comal or skillet over medium heat. Toast the dried mulato chiles for 20 to 30 seconds per side, being careful not to burn them. Place them in a bowl with hot water and let them soak for 10 minutes.
2
2. Blend the soaked mulato chiles with the orange juice, lime juice, garlic, cumin, oregano, piloncillo, 1 teaspoon salt, black pepper, and 1 tablespoon vegetable oil until you have a thick, smooth marinade.
3
3. Place the skirt steak in a dish, coat it with the marinade, and mix well. Let it rest for 15 minutes in a cool spot while you prepare the remaining components.
4
4. For the bean purée, heat 1/2 tablespoon vegetable oil in a saucepan over medium heat. Sauté the white onion for 3 to 4 minutes until softened. Add the cooked pinto beans, epazote, 1/4 teaspoon salt, and the water or bean broth. Cook for 5 minutes.
5
5. Remove the epazote if you want a smoother texture, then blend or mash the beans into a creamy purée. Add a little more water or bean broth if needed to adjust the consistency. Keep warm over very low heat.
6
6. In a bowl, combine the cooked nopales, green apple, red onion, fresh cilantro, apple cider vinegar, the remaining 1/2 tablespoon vegetable oil, and the remaining 1/4 teaspoon salt. Set aside the crunchy slaw.
7
7. Heat a griddle, cast-iron skillet, or grill over medium-high heat. Cook the marinated skirt steak for 4 to 5 minutes per side, or until nicely browned and cooked to your preferred doneness. If you prefer using the oven, roast it at 425 °F / 220 °C for 8 to 10 minutes after searing it for 2 minutes per side in a skillet.
8
8. Transfer the steak to a cutting board and let it rest for 5 minutes so it keeps its juices. Then slice it thinly against the grain.
9
9. Warm the corn tortillas on a comal for 20 to 30 seconds per side until soft and pliable.
10
10. To assemble each taco, spread a spoonful of bean purée over a warm tortilla, add sliced skirt steak, a little of the nopal and apple slaw, crumbled cotija cheese, avocado slices, and thin radish slices.
11
11. Serve immediately, with any extra slaw on the side for added freshness and crunch.

Chef tips

For juicier skirt steak, do not marinate it for more than 30 minutes, since the citrus can start altering the texture too much. For deeper flavor, lightly char the white onion before adding it to the bean purée.

Substitutions

You can substitute the skirt steak with flank steak or sirloin steak. Cotija can be replaced with a dry, crumbly queso fresco. If you cannot find epazote, use a little extra oregano, though the flavor profile will change.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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