Steak and Potato Taco Bowls
A smoky chili sauce, rich-tasting beef, tender spuds, and crunchy chips mingle together in this taco bowl of nutritional greatness.
4 dried Mexican peppers, such
as guajillo, pasilla, or ancho
3 whole garlic cloves, peeled
1 medium tomato, quartered
1 tbsp honey
1½ tbsp cider vinegar
1 tsp dried oregano
1 tsp onion powder
¼ tsp cinnamon
¾ cup plain yogurt
2 medium sweet potatoes, cut into 1-inch cubes
2 tbsp canola oil
Salt and pepper
1 lb flank steak
4 cups baby spinach
2 cups cooked or canned (drained and rinsed) pinto beans
2 cups crumbled baked tortilla chips
¼ cup pumpkin seeds
⅓ cup cilantro
1. Heat a cast-iron skillet over medium-high heat. Add peppers and toast for 30 seconds per side. Remove peppers and add garlic. Cook for 2 minutes, flipping once, until cloves are slightly blackened.
2. Slice off stems of toasted peppers and discard most of the seeds. Add peppers to a blender along with garlic, ¼ cup boiled water, tomato, honey, cider vinegar, oregano, onion powder, and cinnamon; blend into a thick paste. Let cool for several minutes and then, in a bowl, stir together
3 tbsp of the chili sauce with yogurt. (Save remaining chili sauce for a later use.)
3. Preheat oven to 400°F and place a rimmed baking sheet inside as it heats. Toss sweet potatoes with 1 tbsp oil and salt and pepper to taste. Spread out on sheet and roast, stirring once, until tender, about 25 minutes.
4. Heat 1 tbsp oil in a skillet over medium-high heat. Season steak with salt and pepper and cook 4 minutes per side for medium-rare. Remove steak from skillet and let rest for 10 minutes before thinly slicing against the grain.
5. Divide spinach among bowls and add pinto beans, sweet potatoes, steak, and tortilla chips.
Top with yogurt sauce, pumpkin seeds, and cilantro.
Serves : 4