Looking for a way to spice up your Super Bowl cuisine this year? Try serving one of the most requested recipes featured in our Mindful Eating Cookbook: Miraval's Blackened Beef Sirloin Tacos with Smoky Chipotle Aioli & Black Beans Charro-Style!
Watch Executive Chef Justin Macy prepare these tacos on FOX Phoenix—and enjoy the recipe below! For the detailed recipe and more healthy, flavorful recipes from the Miraval chefs, order your copy of Mindful Eating on Amazon today.
Blackened Sirloin Tacos with Smoky Chipotle Aioli and Black Beans Charro-Style
Zesty, smoky, and ever-so satisfying, these tacos are one of our most requested dishes at Miraval. If you are unable to obtain blue-corn tortillas in your area, use yellow-corn or flour tortillas to make your tacos. But if you do so, remember that the texture and the nutritional counts will vary.
Makes 4 Servings
- 1 tsp. chopped fresh basil
- 1 tsp. chopped fresh cilantro
- 1 tsp. chopped fresh oregano
- ½ tsp. ancho chili powder
- ½ tsp. minced fresh garlic
- ¼ tsp. kosher salt
- 1 lb. beef sirloin, trimmed of fat and sinew
- ½ tsp. Miraval Oil Blend (page 19)
- 4 six-inch corn tortillas
- 4 six-inch blue-corn tortillas
- 1 recipe Black Beans Charro-Style (see below)
- 1 recipe Chipotle-Cilantro Aioli (See below)
- ½ c. Edamame Guacamole (page 219)
- ½ c. Tomato Pico de Gallo (page 227)
- 4 lime wedges, garnish
PLACE the herbs, ancho powder, and garlic in a bowl and stir with a fork to combine. Add the meat to the bowl several pieces at a time, turning to coat on both sides. Lightly season the meat with the salt.
HEAT a large skillet or sauté pan over medium-high heat. Add the oil and when hot, add the meat; cook until blackened on the outside and medium-rare, 3 to 4 minutes per side, depending upon the thickness. Transfer the meat to a cutting board to rest for 5 minutes and then thinly slice.
IN a large, clean skillet heat the tortillas one at a time, 30 to 40 seconds each, turning once. Place on a plate and cover with a clean kitchen cloth to keep warm.
TO serve, divide the beans among four large plates. Lay 1 blue-corn and 1 yellow-corn tortilla on each plate and fill with the sirloin. Drizzle 1 tsp. of the aioli over the meat on each tortilla, and top with 2 tsp. each of the guacamole and pico de gallo. Garnish each plate with a lime wedge and serve immediately.
CALORIES: 240; TOTAL FAT: 11 G; CARBOHYDRATE: 7 G; DIETARY FIBER: 1 G; PROTEIN: 33 G
Makes ¼ cup; Serving Size: 2 Tbsp.
- 3 Tbsp. Miraval Mayonnaise (page 21) or low-fat mayonnaise
- 1 Tbsp. chopped fresh cilantro
- 2 tsp. fresh lime juice
- 1 tsp. drained, chopped chipotle peppers in adobo sauce
- ½ tsp. fresh garlic, minced
- ¼ tsp. cumin powder
- 1/8 tsp. salt
- 1/8 tsp. freshly ground black pepper
PLACE all ingredients in a medium bowl and whisk to combine. Adjust the seasoning to taste, cover, and refrigerate until ready to serve.
CALORIES: 15; TOTAL FAT: 0.5 G; CARBOHYDRATES: 2 G; DIETARY FIBER: 0 G; PROTEIN: 1 G
Black Beans Charro-Style
Makes 2 cups; Serving Size: ¼ cup
- ½ tsp extra-virgin olive oil
- 2 cups black beans
- ¼ cup onion, chopped
- 1 clove garlic, minced
- ¼ tsp jalapeno, chopped
- 1 tbsp cilantro, chopped
- ? tsp kosher salt, or to taste
HEAT the oil in a small saucepan over medium heat. Add the onion, garlic, and jalapeno; and cook, stirring until soft, 4 minutes. Add the black beans and cook, stirring until warmed through, 4-5 minutes. Add the cilantro and salt, stir well, and adjust seasoning to taste.
REMOVE from heat and cover to keep warm until ready to serve.
CALORIES: 60; TOTAL FAT: 0.5 G; CARBOHYDRATES: 10 G; DIETARY FIBER: 4 G; PROTEIN: 4 G