Coffee-Spiced Steak Tacos with Roasted Squash and Morita Peanut Salsa

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. In a bowl, mix the black coffee, piloncillo, 15 ml (1 tbsp) vegetable oil, half of the minced garlic, ground cinnamon, 1/2 teaspoon cumin, 1 teaspoon salt, and black pepper. Add the beef steak and toss well to coat. Let it marinate for 15 minutes.

2. 2

   Meanwhile, place the squash on a sheet pan. Toss it with 15 ml (1 tbsp) vegetable oil, the remaining minced garlic, 1/2 teaspoon cumin, dried oregano, and 1/4 teaspoon salt. Roast at 220 °C / 425 °F for 22 to 25 minutes, turning halfway through, until golden and tender.

3. 3

   For the salsa, lightly toast the morita chiles in a dry skillet over medium heat for 20 to 30 seconds per side, being careful not to burn them. Place them in the hot water for 10 minutes to soften.

4. 4

   Blend the softened morita chiles with the roasted tomato, roasted peanuts, 15 ml (1 tbsp) lime juice, 60 ml (1/4 cup) of the soaking liquid, and 1/4 teaspoon salt until you get a thick but pourable salsa. Add a little more soaking liquid if needed.

5. 5

   Heat a large skillet or griddle over medium-high heat. Cook the marinated steak for 4 to 6 minutes, stirring often, until fully cooked and caramelized at the edges. If liquid builds up, let it evaporate so the meat can brown.

6. 6

   Warm the corn tortillas on a comal or skillet over medium heat for 20 to 30 seconds per side, or wrap them in foil and heat them in the oven at 180 °C / 350 °F for 8 minutes.

7. 7

   Assemble the tacos by placing steak, roasted squash, red onion, and cilantro on each tortilla. Finish with the morita peanut salsa and the remaining lime juice to taste. Serve right away.