1/4 cup olive oil
1 1/2 pounds flank steak
1 1/2 large red onion, finely diced
6 cloves garlic, finely chopped
1 cup dark beer
1 (16-ounce) can whole tomatoes, drained and pureed
1 tablespoon chipotle puree
3 tablespoons ancho chile powder
1 tablespoon pasilla chile powder
1 tablespoon ground cumin
4 cups chicken stock
2 cups cooked or canned black bean
Salt and freshly ground pepper

Heat the oil in a medium saucepan over high heat. Add the lamb, season with salt and pepper and cook until seared and brown on all sides. Remove the lamb to a plate with a slotted spoon.

Red Onion Relish: Add the onions and garlic to the pan and cook until soft. Return the lamb, add the beer and cook until reduced. Add the tomatoes, chipotle, chile powders, cumin and chicken stock, stir well and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Season with salt and pepper to taste.

Combine all ingredients in a bowl. Let sit 30 minutes before serving.


Tri-Color Salsa:

2 ripe tomatoes, diced
2 yellow tomatoes, diced
2 tomatillas, diced
2 cloves garlic, finely chopped
2 small serrano chile, finely diced
2 tablespoons fresh lime juice
1 teaspoon honey
2 tablespoons chopped cilantro
Salt and freshly ground pepper

Combine all ingredients in a medium bowl. Let rest 30 minutes before serving.


Avocado Relish:

2 Haas avocados, coarsely chopped
3 tablespoons finely chopped red onion
1 jalapeno pepper, finely diced
3 tablespoons fresh lime juice
2 tablespoons finely chopped cilantro
Salt and freshly ground pepper, to taste

Combine all ingredients in a medium bowl.


Yield: 8 servings