"Chef Way At Frontera Grill in Chicago, Rick Bayless serves this classic dish that combines grilled marinated steak, fried plantains, homemade black beans and fresh guacamole...."
INGREDIENTS
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2 tablespoons vegetable oil
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4 garlic cloves, minced
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1/3 cup ancho chile powder
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2 tablespoons cider vinegar
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1 1/2 teaspoons dried oregano
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Water
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Salt
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Six 12-ounce boneless rib eye steaks, about 1 inch thick
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1 dried chorizo (3 ounces), thinly sliced
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1 large white onion, finely chopped
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Two 15-ounce cans black beans
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Avocado slices and lime wedges, for serving