Looking for something besides buffalo chicken wings to serve up this Super Bowl Sunday? Switch things up with a taco bar! Amaze your Super Bowl guests on game day with this delectably zesty and sophisticatedly smoky sirloin beef taco recipe from Miraval Resort & Spa (one of the spa’s most-requested dishes!) – just set up a table with all the fixings listed below and let everyone assemble their tacos on their own.
Using fresh herbs and flavorful spices, we love how Miraval provides recipes for each of the sauces, making it a healthier option than your store-bought counterparts. Not feeling like tacos? Simply make the guacamole and pico de gallo to serve with some tortilla or pita chips instead. We know your time is valuable though, so if you need to buy the black beans, aioli, guacamole, and pico de gallo, we won’t tell anyone (though keep in mind, the recipe may not be as tasty if you go that route).
And, if you are unable to find blue-corn tortillas in your area, use yellow-corn or flour tortillas to make your tacos. If you do, remember that the texture and nutritional counts will vary, which applies to substituting the sauces as well.
Blackened Sirloin Tacos with Smoky Chipotle Aioli & Black Beans Charro-Style (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 (see below)
4 six-inch corn tortillas
2 six-inch blue-corn tortillas
1 recipe Black Beans Charro-Style (see below)
1 recipe Chipotle-Cilantro Aioli
½ cup Edamame Guacamole
½ cup Tomato Pico de Gallo
4 lime wedges, for garnish
For the Miraval Oil Blend (Makes 1 cup):
¾ cup canola oil
¼ cup cold-pressed extra-virgin olive oil
For the Black Beans Charro-Style (Makes 2 cups):
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
⅛ 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.
- 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, 3-4 minutes per side, depending on 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, 30-40 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 one blue-corn and one 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.
Nutrition information: 240 calories | 11 g total fat | 7 g carbohydrate | 1 g dietary fiber | 33 g protein
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