Ingredients Jump to Instructions ↓

  1. 1/2 cup tequila

  2. 1/4 cup canola oil

  3. 2 limes, zest from

  4. 1, juice from both

  5. 1 teaspoon granulated garlic

  6. 1 teaspoon hot paprika, smoked if possible

  7. 2 teaspoon dark chili powder

  8. 1 tablespoon Mexican oregano

  9. 1 teaspoon kosher salt

  10. 1 teaspoon freshly ground black pepper

  11. 1 teaspoon adobo sauce

  12. 1 chipotle pepper, roughly chopped

  13. 2 pounds skirt steak , trimmed of fat

  14. 2 tablespoons canola oil

  15. 2 yellow onions, peeled and chopped

  16. 1 serrano pepper, seeded and finely chopped

  17. 2 garlic clove, minced

  18. 2 tablespoons chili powder

  19. 3 tablespoons ancho chili powder

  20. 2 tablespoons ground cumin

  21. 2 cups low-sodium beef stock

  22. 1 (28-ounce can) diced tomatoes with green chiles , juice reserved

  23. 1 (28-ounce) can black beans, rinsed and drained

  24. 1 chayote squash, sliced, pit removed

  25. 1 yellow bell pepper, seeded and sliced

  26. 1 orange bell pepper, seeded and sliced

  27. 3/4 cup shredded pepper jack cheese

  28. 3/4 cup sour cream

  29. 2 avocados, halved, pitted and flesh diced

  30. 2 limes, cut in wedges Fresh flour tortillas , for serving

Instructions Jump to Ingredients ↑

  1. Marinade: Add all the ingredients to a resealable plastic gallon bag. Mix well and let the steak marinate in refrigerator for at least 4 hours and up to 24 hours. Chili base: Add the canola oil into a Dutch oven and heat over high heat. When the oil is hot stir in the onions, and cook until softened, about 5 minutes. Add the serrano pepper and garlic and cook for 2 minutes more. Add the chili powders and cumin, and stir to combine. Cook for 1 minute, then add the beef stock and deglaze the pan, Stir in the tomatoes and beans and combine well. Reduce the heat and simmer, stirring occasionally, for 45 minutes to 1 hour. Preheat a grill pan over medium heat. Remove the meat from the marinade, pat dry, put on the preheated grill pan and cook for 5 minutes per side. Add the chayote and peppers to the pan with the meat and cook until tender, about 5 minutes. Remove the meat from the grill to a cutting board, let rest for 5 minutes and then slice it against the grain. Ladle some of the chili into each bowl and top with some of the meat and vegetables. Garnish with cheese, sour cream , avocado, and lime and serve with a warm tortilla.


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