Chef Jose Garces’ Steak Tacos

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4 oz marinated skirt steak

2 corn tortillas

2 slices spicy avocado

1 oz salsa roja

1 tbsp grated Cotija cheese

1 oz stewed black beans

4 oz skirt steak, sliced 1/2-inch across the grain

1/4 cup Italian parsley leaves, picked

1/2 cup extra virgin olive oil

1 garlic clove, chopped

1 tsp kosher salt

1 onion, julienne

1 roasted red pepper, peeled, seeded and chopped

1 roasted green pepper, peeled, seeded and chopped

2 cloves roasted garlic

2 chipotles en adobo

1 tbsp dried Mexican oregano

2 tbsp apple cider vinegar

1 tbsp sugar

1 qt black beans, rinsed

3 qt water

4 sprigs epazote

2 tbsp salt

6 beefsteak tomatoes, charred on the grill

1 clove garlic, charred on the grill

1/2 onion, charred on the grill

2 tomatillos, charred on the grill

1 chipotle en adobo

1 chile de arbol, toasted

1 jalapeño, charred on the grill

1/2 cup cilantro, chopped

2 tbsp kosher salt

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