Arrachera (Thinly Sliced Grilled Beef) on Sweet Potato Rounds

I once knew a Flamenco dancer in Guanajuato

who made me an aficionado of the dance to

the point I seriously considered a summer in

Granada to learn the finer points. That would

have been an embarrassment to all, but this

lovely lady, besides being a serious

international competitor, was also a culinary

force to be reckoned with. This dish was

inspired by one she often served as an

entree. Ole’!

2 or 3 large and narrow sweet potatoes

2 tablespoons of olive oil

½ pound of thinly sliced and pounded rare beef

2 cups of cooked or canned black beans

1 poblano pepper, minced

4 green onions, sliced finely

2 tablespoons of olive oil

1 tablespoon of lime juice, freshly squeezed

For Chipotle Mayo:

2 teaspoons of canned minced chipotle in adobo sauce

¼ cup of sour cream

¼ cup of mayonnaise

Slice sweet potatoes into thin rounds and roast

in a single layer on an oiled cookie sheet at 450

degrees for ten minutes on each side or golden

brown. Sprinkle with sea salt and set aside.

Combine beef with beans, pepper, onions, olive oil,

and lime juice. Top potato slices with beef mixture

and finish with a dollop of Chipotle Mayonnaise.

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