Beef & Pineapple Tacos with Mojo Beans – RiverHouse Kitchen with Eliot

Everybody loves tacos because they are a quick, easy and tasty meal that can be made for dinner or brunch or lunch. You can even use it for breakfast by substituting a nice Chorizo & Egg or Tofu & Spinach Scramble for the beef.  This is the first recipe that comes directly from the RiverHouse Kitchen Database.

Give it a try and let us know what you think. Send in your comments, your videos of you making or eating this dish and your own recipes that you’d like to have published on All My Foodies.

Thanks for being part of All My Foodies!

-Eliot

(Pro Tip: Grilling the pineapple before chopping really changes the flavor.)


Beef-And-Pineapple Tacos with Mojo Beans

★★★★

Beef, Brunch, Main Dish, Mexican , Tex-Mex

prep 0:10 cook 0:30 makes Yields: 4 difficulty: Easy

Based on a recipe from: Countryliving.com

INGREDIENTS

Tacos

  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 2 tsp. Ancho chili powder
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb. sirloin, cut into 1/2″ pieces
  • 5 radishes, thinly sliced
  • 1/3 c. chopped fresh cilantro, plus more for serving
  • 2 tbsp. fresh lime juice
  • 1 1/2 tbsp. mayonnaise
  • 1 tbsp. canola oil
  • 1 c. chopped fresh pineapple
  • corn tortillas, warmed
  • Lime wedges, for serving

Mojo Black Beans

  • 1 tbsp. canola oil
  • 1 shallot, chopped
  • 1 garlic clove, chopped
  • 1/2 tsp. orange zest
  • 1 (19.75-oz.) can black beans
  • 1 tbsp. fresh orange juice
  • 1/4 tsp. Red Boat salt
  • Kosher salt
  • Freshly ground black pepper
  • Queso Fresco

DIRECTIONS

Prep Tacos: Combine onion, garlic, chili powder, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Add beef and stir to coat; let stand 15 minutes.

Meanwhile, toss together radish, cilantro, lime juice, and mayonnaise in a bowl. Season with salt and pepper.

Heat oil in a large non-stick skillet over high heat. Add beef mixture and cook, in batches, until browned, 5 to 7 minutes. Add pineapple and cook until warm, 1 to 2 minutes. Season with salt and pepper.

Make Mojo Black Beans: Heat canola oil in a medium saucepan. Add shallot and garlic; cook until soft, 2 minutes. Stir in orange zest and cook 30 seconds. Stir in black beans, Red Boat salt and fresh orange juice; simmer until warm, 4 to 6 minutes. Season with salt and pepper. Serve topped with queso fresco.

Assemble Tacos: Top tortillas with beef, a few of the Mojo Black Beans, and jicama slaw.

Serve with lime wedges and remaining Mojo Black Beans alongside.

NUTRITION

PER SERVING: protein: 32 g; fat: 17 g; carbohydrate: 59 g; fiber: 15 g; sodium: 564 mg; cholesterol: 58 mg; calories: 505.

Post Author: Ness

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