I mean, duh. Quite frankly, every weekend should include this combo and it’s no mistake that the first meal I made when I got back stateside included both tacos and beer, since those were the two things I missed most. But of course finding gluten-free beer that keeps up with the gluten-filled Joneses can be difficult. Meet my new favorite brew, the Off Grid Pale Ale via New Planet. It’s almost totally like normal beer!

Tacos, of course, are not so difficult to enjoy gluten-free, but I did discover something that makes your tacos even more awesome: Stubb’s Green Chile Marinade.

This bit of awesomeness wound up in my mail on account of the gluten-freeness of it, and the fact that the nice people at Stubb’s found my blog. Plus, I used to spend an incredible amount of time at Stubb’s in Austin whether at a show or enjoying their Sunday gospel brunch. So I was already on board with just about anything Stubb’s had to offer.

This New Planet beer? Same kind of thing. I KNOW. I’m the luckiest blogger in the whole world. So naturally I put the two of these things together and had a kick-off in grand gluten-free style for the holiday weekend. Then, I passed right out because jet lag is hard.

So fire up the grill, celebrate America, work, and tacos with this super duper taco toppings that are soooo gluten-free.

Green Chile Steak Tacos*

Prep time: 10 minutes + 2 hours sitting time Cook time: 20 minutes

Ingredients:

Gluten-Free Corn Tortillas
1 lb flank steak
1 bottle Stubb’s Green Chile Marinade

Refried Beans:
1 can organic pinto beans
1 shallot, minced
1 clove garlic, minced
1 Tablespoon olive oil
1 Tablespoon hot sauce
Salt & pepper to taste

Guacamole:
1 ripe avocado
1 clove garlic, minced
1/2 red onion, finely chopped
2 teaspoons hot sauce
1 teaspoon cumin
Juice of 1/2 lemon
Salt & pepper to taste

1. Pour marinade over flank steak, and allow to sit for at least two hours.

2. After two hours, preheat your grill and begin making your beans.

3. Place olive oil in a medium pot over medium-low heat and add garlic and shallots. Allow garlic and shallots to cook for about 5 minutes, then add can of beans, including water. Add hot sauce and salt and pepper and cook for 10 minutes over medium heat.

4. Meanwhile, throw your flank steak on the grill and flip after 5 minutes to the other side.

5. To make your guacamole, halve avocado and remove the pit. Remove all of the avocado from the skin and mix with all of the other ingredients until combined. Add salt and pepper and taste.

6. After meat is cooked to medium, remove from grill and allow to set for 5 minutes. While it’s setting, turn heat off the beans and mash with either a masher or a large spoon.

7. Heat your tortillas over the stove or in the microwave with a damp paper towel for 15 seconds. Remove from heat, place tortillas on plates and cover with beans.

7. Slice meat thinly, add to beans, top with guacamole and serve.

Makes: 8 tacos

*As I’m still halfway out of it, if any of this recipe does not make sense (as I can, and did, do it in my sleep) please ask questions below. I’m perhaps too old to recover from jet lag quickly.