Often we speak about nostalgia and food together. Certain foods, we find, are very nostalgic for their taste, and for the memories associated with them—the time, the place, the aromas, the people. One such food for our familia is a taco that reminds us of Laredo (some might say it’s the most beloved taco in all of Laredo): The Pirata Taco. Served from our favorite taco joint, lines of people gathered and trailed out the door awaiting authentic, hearty, Mexican cuisine. Sometimes there were “buy one get one” coupons for Pirata Tacos and people would carry them around like they were gold.
This recipe is our tribute to a fajita taco that is traditionally made with refried beans and cheddar cheese on a flour tortilla. Using our cashew queso, sprouted bean dip, and almond flour tortilla, we’ve brought new ingredients to this historic taco. Share with all the people who are worth their weight in gold and nostalgia.
½ tbsp of coarsely ground black peppercorn
Zest of one orange
1/2 tsp paprika
2 tbsp red wine vinegar
1 tbsp minced garlic
1/3 cup lime juice
1/3 cup teaspoon coconut aminos
1/3 cup olive oil
1 1/2 tsp sea salt
2 lbs outside skirt steaks (or portobello mushroom caps)
Salsa of your choice
For the Steak:
Place steaks in a gallon-sized zipper-lock bag and add remaining marinade.
Seal bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade.
Lay flat in the refrigerator, turning every couple of hours, for at least 3 hours and up to 12.
When ready to cook, remove steaks from marinade, wipe off excess, and transfer to a large dish.
Warm up grill to medium high heat, and grill for about 4 minutes per side - or until your desired doneness.
Let meat rest for 10 minutes before slicing.
Assemble tacos in warmed tortillas: warm Sprouted Bean dip, warm Cashew Queso, and thinly sliced skirt steak.
Serve with your favorite salsa.