Beef Parrillada Tacos with Linguica Beans
Aug 12, 2022
Parrillada means "cookout," and parrillada tacos feature prominently at our family barbecue gatherings. The meat is marinated in Mexican beer, lime juice, and spices, then grilled, chopped, and mixed with tender bell peppers and onions. Serve it with guacamole, chile de árbol salsa, and my Linguiça Beans on the side. One bite and you won’t be able to stop. These beans feature Portuguese linguiça, a delicious sausage introduced to me by our dear compadre, Frank, who is padrino (godfather) to my son. These beans are inspired both by frijoles charros, a traditional Mexican dish made with beans, tomatoes, onions, peppers, and a combination of meat, as well as by the large population of Portuguese Americans who live in San Luis Obispo, California, many of whom trace their origins to the Azores. Their food has enriched my own on many levels. These linguiça beans cook at a low temperature for a long time to create a rich, deep flavor, which is a great pairing for my Beef Parrillada Taco or Tri-Tip Tacos.
This recipe from Silvia is featured in the season finale during Season 1 of The Great American Recipe.
This recipe from Silvia is featured in the season finale during Season 1 of The Great American Recipe.
- Servings
- Serves 6 (20 tacos total)
- Course
- Entree
Ingredients
For the Salsa:
- 8 ounces tomatillos
- 8 ounces Roma tomatoes
- ½ medium white onion
- 3 jalapeño peppers
- 6 dried chile de árbol peppers
- 1 teaspoon salt
- 1 teaspoon dried oregano
For the Tacos:
- 1½ pounds beef skirt steak
- 2 garlic cloves, finely chopped
- 1 tablespoon Worcestershire sauce
- Juice of 1 lime, plus lime wedges for serving
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- 2 (12-ounce) bottles Mexican beer
- 1 tablespoon olive or vegetable oil
- 1 medium white onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 20 (5-inch/taco-size) corn tortillas, warmed
- Fresh cilantro leaves, for garnish
- 10 ounces queso fresco, crumbled
For the Guacamole:
- 3 ripe avocados
- ¼ white onion, chopped
- 2 serrano peppers, minced
- 1 bunch cilantro, chopped, reserve a few leaves for garnish
- Juice of 1 lime
- Salt to taste
For the Linguiça Beans:
- 1 teaspoon vegetable oil
- 11 ounces spicy Portuguese linguiça sausage, removed from casings and chopped
- 1 white onion, chopped
- 8 ounces Roma tomatoes, chopped
- 2 garlic cloves. minced
- 3 (16-ounce) cans pinto beans, drained and rinsed
- 1 bunch cilantro, chopped, reserve a few leaves for garnish
- 1–2 cups water
- Salt and ground black pepper to taste
Instructions
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In a cast iron skillet or comal, roast the tomatillos, tomatoes, onion, and jalapeño peppers over medium-high heat, turning often, until soft, 10–12 minutes. Remove the seeds from the chile de arbol peppers and roast for a few seconds just to release the aroma and flavor. Transfer the chiles to a small bowl, cover with boiling water, and let them rehydrate for 20 minutes, then drain. Put the tomatillos, tomatoes, onion, jalapeño peppers, chile de árbol peppers, salt, and oregano in a blender and blend until smooth. Pour the salsa into a bowl.
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Meanwhile, put the steak in a large bowl and season with the garlic, Worcestershire sauce, lime juice, salt, black pepper, cayenne pepper, and paprika. Pour in the beer, mix well, and set aside to marinate for 15 minutes.
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Heat the oil in a Dutch oven over medium heat. Add the onion and cook until soft, about 3 minutes. Add the bell peppers and cook until soft, about 10 minutes. Set aside.
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Drain the steak and pat it dry. Cook the steak in a cast iron grill pan over medium-high heat until cooked through, about 3 minutes per side. Let it rest for 10 minutes, then add it to the onion-pepper mixture.
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When ready to serve, peel, pit, and chop the avocados. In a bowl, combine the avocados, onion, serrano peppers, cilantro, lime juice, and salt. Mash all the ingredients together.
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Serve the parrillada mixture in tortillas with salsa, guacamole, cilantro leaves, and queso fresco. Garnish with lime wedges.
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For the linguiça beans: Heat the oil in a Dutch oven over high heat. Add the linguiça and cook until soft, about 10 minutes. Add the onion, tomatoes, and garlic and cook until soft, about 3 minutes. Add the pinto beans, cilantro, and water (start with 1 cup of water and add more, up to 2 cups, until the soup reaches your desired consistency). Season with salt and pepper. Cover, turn the heat down to low, and cook for 30 minutes. Garnish with cilantro and serve.