Skirt Steak Tacos with Refried Beans and Mexican Rice Recipe

Ingredients

• 4 cloves garlic, minced
• 2 tablespoons canola oil
• 3 tablespoons soy sauce
• 2 tablespoons chicken bouillon
• 1/2 tablespoon ginger powder
• 1 tablespoon freshly squeezed lime juice
• 1/2 tablespoon ground cumin
• 1 teaspoon freshly ground black pepper
• 1 teaspoon paprika
• 1 teaspoon chile powder
• 1 teaspoon sugar
• 4 pounds skirt steak
• 1 tablespoon canola oil
• 1 cup long grain rice
• 1/2 white onion, chopped
• 2 cloves garlic, minced
• 2 cups water
• 4 ounces canned tomato sauce
• 1/2 tablespoon chicken bouillon
• 2 tablespoons canola oil or lard
• 1/2 medium onion, finely chopped
• 1 jalapeño, finely chopped
• 2 cups cooked pinto beans
• 1/2 teaspoon salt, or to taste
• crumbled cotija cheese, to serve
• corn or flour tortillas
• optional toppings: shredded cheese, shredded lettuce, chopped tomatoes, diced red onion, cilantro, salsa, pico de gallo, sour cream, guacamole, lime, etc.