Entube Cocoa Tamarind Mole Steak and Egg Tacos with Pinto Bean Pico de Gallo and Grilled Avocado & Mango Guacamole

The warmer weather is finally upon us here in Ontario and with only two days away to Cinco de Mayo which translates to 5th of May! This is an annual celebration held on May 5. The date is observed to commemorate the Mexican Army's difficult victory over the French Empire at the Battle of Puebla, on May 5, 1862. In honour of this victory, we celebrate in true Mexican culinary style. My friends over at Entube have launched a new flavour paste, Cocoa Tamarind Mole and it's absolutely delicious and a perfect marinade for our Steak. With Cinco de Mayo falling on a Saturday, why not celebrate brunch style. I have shared with you my Mexican version of Steak, Eggs and Fritz to help you celebrate. The Grilled Avocado Mango Guacamole is a must and insanely delicious for your brunch tacos!

 

 

For all of you here in Canada, head on over to Salt Gourmet Foods to find out where to get your hands on this new ENTUBE paste. 

Enjoy xox

Ingredients:

2 tbsp. ENTUBE Cocoa Tamarind Paste mixed with 1 tbsp. olive oil

2 striploin steaks

8 corn tortillas

4-6 sunny side up farm eggs

smoked paprika

salt and fresh ground pepper

2 fresh limes, cut in half rounds

fresh cilantro for garnish

Spiced Frites 

Yukon gold potatoes, scrubbed and cut into long matchsticks

2 tbsp. olive oil

1 tsp. smoked paprika 

1/2 tsp. red chili pepper

1 tsp. sea salt

Pinto Bean Pico de Gallo

540 mL (19 oz) can of pinto beans, drained

2 large roma tomatoes, seeded and small diced

4 green onions, thinly chopped, white and green parts

1 jalapeño pepper, finely diced, seeds and membrane removed for a milder spice

1/4 cup fresh cilantro, finely chopped

1 tsp. sea salt

2 tbsp. fresh lime juice

Grilled Avocado and Mango Guacamole  click on link for recipe

Preparation:

Rub steaks well with paste and oil mixture and set aside.

To make frites, Preheat oven to 400 F. Line a large baking sheet with parchment paper.

Place fries in a large bowl and toss well with oil. Arrange on baking sheet and bake for 40 -45 minutes until crispy on the outside. Toss with spices and salt.

To make pinto beans, place all ingredients in a large and toss well. Place in refrigerator to keep fresh.

To make guacamole, Avocado and Mango Guacamole  

To grill steaks, preheat grill to high heat. Cook steaks 4-6 minutes on each side for medium or a few more minutes on each side for a more well done steak.

Remove steaks from grill and let rest for 5 minutes while you grill the tortillas and limes. Place tortillas hot grill and grill each side for 1 minute until slightly golden. Wrap tortillas in parchment paper while hot to keep them warm and soft. Place cut side down of limes on hot grill. Grill for a few minutes until soften and grill marks form. 

Slice steak against the grain in thin slices.

To assemble tacos, smother guacamole on each tortilla, top with pinto beans, steak slices and a fried egg. Season egg with smoked paprika, salt, pepper and top with fresh cilantro.

Serve with grilled limes and spiced frites.

SERVINGS 4-6 | PREP & COOK TIME 1.15 hours

Copyright © 2016 Irene Matys.

All Rights Reserved.

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