montefin's Original Low Carb
Tex-Mex Beef & Black Bean
Chili Con Carne Asada Recipe

Fire up the charcoal or gas grill and toast the dried ancho and guajillo chiles lightly on it as it's heating up.

Remove the chiles from the grill, break them into pieces, discarding stems and seeds. Soak the pieces in hot water for about 20 minutes then puree to a smooth paste in a blender.

Heat a 5 quart sauce pan over medium heat then add the canola oil. When a piece of the onion sizzles in the oil, add the pureed ancho and guajillo paste, the chopped jalepeno, onion and garlic, Sautée gently until onion is translucent.

Add the black soy beans, liquid and all. Add the oregano, crushed cumin seeds, salt, black pepper, and cinnamon.

Lower the heat under the sauce pan. Add the tomato sauce, and simmer for 15 minutes.

Toss the very thin steaks on the very hot grill. You want crisp and seared, not burned. Figure 1, max 1 1/2 minutes per side. Remove the steaks from the grill to a cutting surface. Cut across the grain, then roughly chop across in the other direction.

Serve immediately with lime wedges, chopped onion, and cheese garnish. Or, refrigerate overnight for a true marriage of magnificent flavors.

*Recent studies show that consuming cinnamon each day can reduce blood sugar, cholesterol, and triglyceride levels by as much as 20% in Type II diabetes patients who are not taking insulin.