Carne Asada With Black Beans: A Taste of Mexico

The sizzle of carne asada on the grill, the smoky aroma mingling with the earthy scent of simmering black beans – these are the flavors that instantly transport me back to my culinary travels through Mexico. I remember one small, family-run fonda in Oaxaca, where the abuela reigned supreme over the kitchen. She’d hand-cut the steaks, marinate them with a secret blend of chilies and spices, and grill them to perfection while her grandkids shelled beans in the courtyard. The simplicity of the dish, the quality of the ingredients, and the warmth of the family made it an unforgettable culinary experience. This recipe attempts to recapture that magic, bringing the authentic taste of carne asada and black beans to your own kitchen.

Recipe Overview

• Prep Time: 20 minutes (plus overnight marinating)
• Cook Time: 30 minutes
• Total Time: About 12 hours (mostly inactive)
• Servings: 6
• Yields: 6 rib-eye steaks
• Dietary Type: Gluten-Free (check chorizo ingredients)

Ingredients

• 2 tablespoons vegetable oil
• 4 garlic cloves, minced
• 1/3 cup dried ancho chile powder
• 2 tablespoons cider vinegar
• 1 1/2 teaspoons dried oregano
• 3/4 cup water
• Salt (only if needed)
• 6 (12 ounce) boneless rib-eye steaks, about 1 inch thick
• 1 (3 ounce) dried chorizo sausage, thinly sliced
• 1 large white onion, finely chopped
• 2 (15 ounce) cans black beans (drained well)
• Avocado slices for garnish OR Guacamole for garnish
• Sliced lime wedges (for avocado slices)

Equipment Needed

• Small saucepan
• Large baking dish
• Grill
• Large saucepan
• Slotted spoon

Instructions

1. In a small saucepan, heat 1 tablespoon of the vegetable oil over medium heat.
2. Add the minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic; lower the heat if necessary.
3. Add the ancho chile powder, cider vinegar, 1 teaspoon of the dried oregano, and 3/4 cup of water. Cook over very low heat, whisking occasionally, until the marinade is slightly thickened, about 3 minutes. This helps the flavors meld together.
4. Season the marinade with salt, only if needed. Remember that some chile powders can be quite salty already. Taste and adjust accordingly.
5. Transfer the marinade to a large baking dish and let it cool completely. Don’t add the steaks while the marinade is hot, as this can partially cook them and affect the texture.
6. Add the rib-eye steaks to the cooled marinade and turn to coat them evenly on all sides. Ensure each steak is well-covered for maximum flavor infusion.
7. Cover the baking dish and refrigerate the steaks overnight. This long marinating time allows the flavors to penetrate deeply into the meat, resulting in a more flavorful and tender carne asada.
8. Light a grill. Preheat your grill to moderately high heat. Clean and oil the grates to prevent sticking.
9. In a large saucepan, heat the remaining 1 tablespoon of vegetable oil over medium heat.
10. Add the thinly sliced chorizo and cook until crisp, about 4 minutes. The chorizo will render its flavorful fat, adding depth to the black beans.
11. Using a slotted spoon, transfer the crisped chorizo to a bowl; reserve it for another use (it’s delicious sprinkled on salads or scrambled eggs!).
12. Add the finely chopped white onion to the saucepan along with the remaining 1/2 teaspoon of oregano. Cook until the onion is softened and translucent, about 6 minutes.
13. Add the drained black beans to the saucepan and simmer until slightly thickened, about 10 minutes. Stir occasionally to prevent sticking. If the beans seem too dry, add a splash of water.
14. Season the black beans lightly with salt. Taste and adjust as needed.
15. Grill the rib-eye steaks over moderately high heat, turning once, about 12 minutes for medium-rare meat. The exact cooking time will depend on the thickness of your steaks and the heat of your grill. Use a meat thermometer to ensure they reach your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
16. Let the steaks rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
17. Serve the steaks with the black beans, avocado slices (or guacamole), and lime wedges.

Expert Tips & Tricks

• Don’t skip the overnight marinating: This is crucial for tenderizing the meat and infusing it with flavor.
• Use good quality steaks: Rib-eye is ideal for carne asada due to its marbling, which keeps it juicy and flavorful. However, flank steak or skirt steak can also be used.
• Control the heat: Grilling over moderately high heat allows for a good sear without burning the outside before the inside is cooked.
• Rest the meat: Resting the steaks after grilling is essential for retaining moisture and preventing them from drying out.
• Spice it up: If you like a little heat, add a pinch of cayenne pepper or a minced serrano pepper to the marinade.
• Chorizo Substitute: If you prefer a vegetarian option, omit the chorizo and add a smoked paprika to the beans to achieve a similar smokey flavour.

Serving & Storage Suggestions

Serve the carne asada hot off the grill, alongside the warm black beans, fresh avocado slices or guacamole, and a squeeze of lime. A dollop of sour cream or Mexican crema adds a creamy touch.

Leftover carne asada can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. Leftover black beans can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave. Both also freeze well for up to 2 months.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1260 kcal	N/A
Calories from Fat	782 g	62%
Total Fat	87 g	133%
Saturated Fat	33.6 g	168%
Cholesterol	243.8 mg	81%
Sodium	436.2 mg	18%
Total Carbohydrate	40.9 g	13%
Dietary Fiber	15.1 g	60%
Sugars	1.6 g	6%
Protein	76.8 g	153%

Please note: Nutritional information is an estimate and can vary depending on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Carne Asada: Add a chopped jalapeño or serrano pepper to the marinade for extra heat.
• Citrus Marinade: Replace the cider vinegar with orange juice or lime juice for a brighter flavor.
• Vegetarian Option: Replace the rib-eye steaks with portobello mushrooms marinated in the same ancho chile marinade. Grill the mushrooms until tender.
• Bean Variations: Experiment with different types of beans, such as pinto beans or kidney beans.
• Grilled Plantains: Serve with grilled ripe plantains for a touch of sweetness.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of steak?
A: Yes, while rib-eye is preferred, flank steak or skirt steak also work well. Adjust grilling time based on the thickness of the cut.

Q: Can I make the marinade ahead of time?
A: Absolutely! The ancho-chile marinade can be made up to a week ahead and stored in the refrigerator.

Q: How do I know when the steak is cooked to medium-rare?
A: Use a meat thermometer! Medium-rare is achieved at an internal temperature of 130-135°F (54-57°C).

Q: Can I freeze the black beans?
A: Yes, the black beans freeze very well. Store them in an airtight container for up to 2 months.

Q: What can I serve with carne asada besides black beans and avocado?
A: Rice, grilled vegetables, pico de gallo, and a side salad are all great options.

Final Thoughts

Carne asada with black beans is more than just a meal; it’s an experience. The smoky, savory flavors of the grilled steak, combined with the earthy richness of the beans, create a symphony of tastes that will transport you to the heart of Mexico. Don’t be intimidated by the seemingly long marinating time – it’s what truly elevates this dish. So, gather your ingredients, fire up the grill, and prepare to enjoy a fiesta of flavors. I encourage you to try this recipe and make it your own. Feel free to experiment with different variations and substitutions to suit your taste. And most importantly, share your culinary creations with family and friends – that’s what truly makes cooking worthwhile. Pair it with a crisp Mexican beer or a refreshing margarita for the complete experience!