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Here at NEST HQ, cooking and food preparation is a part of our daily office life. Whether it’s the snacks we keep on-deck or the creative breakfasts and lunches many of us prepare from scratch, meal time is highly revered. Our love of food also coincides with the artists we love and share, as most of them are small-time chefs themselves. NHQ’s latest effort to showcase artistry in its many forms is by way of an artist-driven virtual cookbook. With this project, we aim to shed light on some of our favorite musicians and what they love to cook when hitting the kitchen. We’ve also asked them to include musical pairings — what they like to listen to while cooking and eating, and with what songs their selected recipes are best complemented.

This week’s recipe brings Mexico City straight to Miami. Very little is publicly known about the Miami, FL-based musical act, SLUGGERS. Other than the fact that their music is out-of-this-world monstrous and their bass-heavy sound is near impossible to beat, their persona (how many people in the group, what do they look like, do they have any other projects) is held almost completely under wraps. For this week’s Cookbook edition, we’ve managed to wrangle them for a special taco recipe they’ve dubbed Techno Tacos. “The recipe was inspired by these simple yet flavorful bean and salsa tacos we had at Quintonil on our recent trip to Mexico City,’ SLUGGERS writes to NEST HQ. “We wanted to incorporate that with our traditional way of making tacos.”

With the complex flavor profile of the medium-rare tri-tip, skillet caramelized onions and pimentos, and fire roasted serranos, it seems as though they’ve got more than just the musical world on lock. Paired with the four-on-the-floor beats they’ve provided, this bomb taco plate will have you heated like a clandestine Miami rave.

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Prep Playlist:

“These tracks help in setting the mood for the prep work. We’d also suggest grabbing an ice cold brew while you get to work.”

SLUGGERS’ Techno Tacos (45 minutes)

Ingredients

Sirloin tri-tip steak (or steak of preference)
1 White Onion (half minced and half diced)
2 Garlic cloves (minced)
2 Serrano peppers (optional for added heat)
1 16oz can refried beans
1 16oz can roasted tomato salsa
1 TBSP diced pimentos
Pack of corn tortillas
Canola oil
Salt
Pepper
6-Pack Corona or favorite Mexican beer

Prep Directions (see photo gallery below)

Beans
1. Coat the bottom of the pan with canola oil and set to medium-low heat
2. Add minced onions and two minced garlic cloves, cook until onions start to brown
3. Lower temperature to low heat and add refried beans
4. Slowly mix in water until you reach desired consistency
5. Allow to mixture to simmer while you cook the steak

Steak
1. Allow steak to reach room temperature (about an hour before cooking)
2. Season steak evenly on both sides with salt and pepper
3. Brush skillet with canola oil and bring to medium heat
4. Add the diced onions and tbsp of diced pimentos and cook until onions start to slightly brown
5. Bring pan to high heat and add steak (cook 3 minutes each side for medium-rare)
6. Remove steak and let rest for 2 minutes
7. Cut steak into strips

Optional
1. Fire roast one serrano pepper and cut into strips
2. Slice other serrano pepper

Plating
1. Pan toast tortillas
2. Top with refried beans, salsa, steak strips, and serrano peppers
3. Crack open ice cold beer

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Meal playlist:

“Gets you hyped for the delicious tacos you just made.”

Gallery Photos: Nathan Beer
Chef: Dani Noguera + Nathan Beer

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