Tonight’s late-night dinner was these awesome tacos!
I started with choice Black Angus stew meat (1.25 pounds for $5), sliced against the grain and trimmed of fat and sinew. I marinated the slices for 8 hours in a mix of olive oil, cumin powder, garlic powder, crushed mexican oregano (with buds), thyme, coarse black pepper, salt, and Worcestershire sauce.
Next, I blackened/smoked some fresh jalapeno peppers (that were a little past their prime, but I didn’t want to discard) over the burner on a gas stove.
While sautéing the marinated beef slices (in the marinade) with a mexican hot sauce (Valentina brand Salsa Picante) added, I warmed some corn tortillas in a pan.
The tacos were assembled on the tortillas and topped with fire-roasted tomato (Hunt’s, canned), sour cream, shredded sharp cheddar cheese, black beans, and slices of the jalapeno peppers.