Pinto Bean, Ancho, and Beef Salad with Pickled Poblanos

Name: Pinto Bean, Ancho, and Beef Salad with Pickled Poblanos
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 1 cup, red wine vinegar; ⅓ cup, sugar; 1¼ teaspoons, table salt, divided; 4 ounces, poblano chiles, stemmed, seeded, and sliced ⅛ inch thick; 1 (1-pound), skirt steak, trimmed and cut into thirds; 2 teaspoons, ancho chile powder; ¾ teaspoon, pepper, divided; 2 tablespoons, vegetable oil, divided; 2 , (15-ounce) cans pinto beans, rinsed; 12 ounces, jícama, peeled and grated (1½ cups); ½ cup, finely chopped red onion; ¼ cup, chopped fresh cilantro leaves and stems, plus extra for sprinkling; 3 tablespoons, lime juice (2 limes); 1½ ounces, cotija cheese, crumbled (⅓ cup); ½ ounce, unsweetened chocolate, chopped fine (optional)

Main Courses
Latin America & Caribbean
Mexican
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Meat
Vegetables
Beef
Beans
Salads

By Sam Block

This salad pays homage to the Mexican ingredients that inspired its creation.

SERVES 4

Pinto Bean, Ancho, and Beef Salad with Pickled Poblanos

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