Mashed Pinto, Manchego, and Steak Tacos

I’m going to be quite frank with you here. I was pretty sure that Chris would hate this dinner.

Not that there is anything wrong with these tacos, there sure isn’t, but Chris has very specific requirements for his tacos.

I started toiling away in the kitchen while Chris made a run into town for beer flank steak. By the time he got home, I was mashing and smashing pinto beans like nobody’s business.

FYI: If you do not own a potato masher, your meat tenderizer will work wonders for smashing pinto beans.

I just realized that I don’t even know what a potato masher looks like and that the above comment may not make sense at all. ::Off to Google.::

Oxo Good Grips Wire Potato MasherOxo Good Grips Meat Tenderizer

I’m sure that I am not alone in being somewhat culinarily challenged (ok, maybe I am). The device on the left is a potato masher. The device on the right is a meat tenderizer, also works as a potato masher in a pinch.

In my defense, I always thought potato mashers looked like this:

Cuisinart HM-70 Power Advantage 7-Speed Hand Mixer, Stainless and White

Ok, so it turns out that those two tools should not be billed as interchangeable. (Trust me, they totally are.) No wonder Chris looked at me so quizzically when he saw what I was doing.

Anyway, when Chris walked into the kitchen, in typical Chris form, he tasted the “refried” beans. “Did you make beans with lard in them? They’re so creamy!”

I immediately knew that at the very least the beans were a home run! And no, I did not use any lard.

I have always said that refried beans with no lard are no good. Why bother eating them? And that refried beans made with lard are supremely unhealthy. Won’t eat those either.

It turns out, that lard-free “refried” beans can be amazing! Thanks Elly!

The big test was to see if our house taco expert would give this creation a thumbs up. Win! They even won the ultimate Duke’s House accolade “Good enough to serve to other people.”

 

Inspired by Elly Says Opa!

Ingredients:

  • 1 small onion, diced
  • olive oil spray
  • 1 clove garlic, minced
  • 2/3 cup chicken broth (I used 99% fat-free.)
  • 1/4 tsp cumin
  • 1/4 tsp coriander
  • 1 can pinto beans, drained and rinsed
  • salt and pepper
  • 1/2 green bell pepper, sliced thinly
  • 6 oz beef, flank or skirt steak would work well
  • 1 tbsp steak seasoning (Just use your favorite kind.)
  • 8 corn tortillas
  • 2 oz Manchego cheese, shredded or grated
  • 3 scallions, sliced

Directions:

  • Saute onion in a heavy skillet until tender.
  • Stir in the garlic until fragrant, and then the chicken broth, cumin, beans, and salt and pepper to taste.
  • Bring the mixture to a light boil and continue to simmer for 10 minutes.
  • Begin to sauté peppers in a second skillet.
  • As the bean mixture is cooking, cook the beef in a third skillet (or grill pan if you have one), seasoning somewhat aggressively with steak seasoning.
  • Set your oven to 275 degrees and place the corn tortillas inside to warm them slightly.
  • Use a potato masher to press down on the beans, and mash to your desired consistency. If necessary add more broth, or simmer longer to remove moisture.
  • When the beef has finished cooking, remove it from the skillet and chop it very finely.
  • Remove tortillas from the oven, fill with beef, refried beans, sautéd peppers and onions, and top with the Manchego cheese and sliced scallions.

Servings ~ 4 (two tacos per serving)
Calories (per serving) ~ 387, Fat ~ 21 g, Carbohydrates ~ 38 g, Protein ~ 20 g
Calories (per taco) ~ 194, Fat ~ 11 g, Carbohydrates ~ 19 g, Protein ~ 10 g

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7 comments
  1. Jena said:

    Those tacos look great!

    FWIW- I had no idea what a potato masher was either until MH & I moved into our first place 4.5 years ago. I always used the electric mixer thing. I pulled that potato masher out of one of his boxes and was totally confused. WTF was it?! He laughed. for a while. Now I only use that for my potatoes, I love that it leaves a little bit of a lumpy texture.

    • Brit said:

      Glad I’m not alone!

      I think I would also prefer the hand masher to the hand mixer out of set-up/clean up convenience. We don’t have mashed potatoes all that often, maybe that’s why?

      I’m all keyed up for mashed sweet potatoes now. Mmmm!

  2. Stephanie said:

    Those look so good. My husband loves refried beans. I am definitely using this recipe the next time we have mexican!

    • Brit said:

      I am seriously still amazed at how tasty these beans were while still being healthy! Hope you guys like them!

  3. Yum, the tacos look great.

    Don’t feel bad about the potato mashed. I have one that only comes out on rare occasions when I need to mash bananas for banana bread.

    For beans, I find a pastry cutter (think that’s what it’s called?) works even better.

    Of course I got it as a bridal shower wishing well gift. I would never think to buy one of those.

    • Brit said:

      Ahhh. The pastry cutter is a good idea. I have one of those. I went through a frequent pie baking phase. I’m not sure what made me decide to use the meat tenderizer, it just made sense at the time!

  4. One of these
    [img]http://t0.gstatic.com/images?q=tbn:U6mIuSnK9l8FhM::holybasil.wordpress.com/2007/08/30/tarte-aux-quetsches-french-plum-tart/&t=1&usg=AFrqEze34DQfKdQ_Jyk4CFod-cHW22InFA[/img]

    Sorry not sure how to post a link with an iPhone

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