Follow Miguel and Dante over the marigold bridge and create a feast inspired by Disney’s Coco.

Celebrate Día de Los Muertos with over 50 recipes inspired by the Land of the Dead in Disney’s Coco! Filled with sweet treats, appetizers, main courses, and delicious drinks, this cookbook includes dozens of authentic Mexican dishes and all of the meals that the Riveras offer to their loved ones on the other side!

Coco: The Official Cookbook features step-by-step instructions and full-colour images so cocineros of any age or skill level can learn to prepare traditional Mexican treats, such as churros and tamales, for serving to family and friends at the table or placing on the ofrenda for those who have crossed to the other side.

INSPIRED BY COCO: Includes recipes for dishes and delicacies featured in the Pixar film Coco.

EASY-TO-FOLLOW MEXICAN RECIPES: Learn how to prepare traditional Mexican treats such as churros, pan dulce, and more.

MEALS FOR THE WHOLE FAMILY: Family-oriented Mexican recipes for every meal that will satisfy your loved ones in the Land of the Living and the Land of the Dead!

STUNNING IMAGES: Full-colour photography of finished recipes and Mexican decorations to help ensure success.

INSPIRED BY DIA DE LOS MUERTOS: Inspired by the holiday Día de Los Muertos (Day of the Dead), these recipes show you how to make the food featured in Disney’s Coco and on real-life ofrendas.

COMPLETE YOUR DISNEY COOKBOOK COLLECTION: Pair a meal from Coco: The Official Cookbook with recipes from Insight Editions’ delightful line of Disney cookbooks, including Alice in Wonderland: The Official Cookbook, Nightmare Before Christmas: The Official Cookbook and Entertaining Guide, Disney Villains: Devilishly Delicious Cookbook, and Disney Princess: Healthy Treats Cookbook.

Grilled Steak Tacos with Chorizo Pinto Beans

On weekends, many families head outdoors to gather and cook their meals. In this recipe, tender steaks and meaty beans are paired with tangy pickled onions and a fresh salsa. Combined, the flavours make any cookout feel like a special occasion.

Difficulty: Medium

Prep Time: 10 minutes (plus at least 1 hour wait time)

Cook Time: 20 minutes

Yield: 4 to 6 servings

Dietary Notes: Dairy Free, Gluten Free

 

4 limes

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 teaspoon Mexican oregano

½ cup vegetable oil

2 pounds skirt steak, tenderised with a meat mallet

10 to 12 corn tortillas, homemade (page TK) or good-quality store bought, warmed

Cebollas Encurtidas for garnish

Chopped cilantro, for garnish

Lime wedges, for garnish

 

CHORIZO PINTO BEANS

1 tablespoon vegetable oil

½ white onion, diced

2 garlic cloves, minced

½ teaspoon ground cumin

¼ teaspoon ground chipotle powder

4 ounces Mexican chorizo, casings removed

4 cups of pinto beans plus

¼ cup bean broth, using the Frijoles de la Olla recipe 

Salt

Black pepper

 

PICO DE GALLO

½ small red onion, finely diced

2 limes, juiced

Kosher salt

3 Roma tomatoes, finely diced

¼ packed cup cilantro, chopped

1 serrano chile, seeded and finely diced (optional)

½ bunch scallions, thinly sliced

For the steak, zest 2 of the limes into a large bowl or baking dish; then juice all 4 limes into the bowl.

Add the salt, pepper, oregano, and oil, and whisk together. Place the meat in the lime marinade, and refrigerate for at least 1 hour and up to 4 hours.

 

TO MAKE THE CHORIZO PINTO BEANS:

In a medium pan, heat the oil over medium heat until the oil just starts to shimmer. Add the onion and sauté until softened. Add the garlic, cumin, and chipotle; stir to combine and bloom the dried spices, 1 minute. Add the chorizo and cook, breaking up the meat with a spoon or wooden spatula until the fat is mostly rendered and the meat is browned, about 5 minutes. Add the beans, bean broth, and 2 tablespoons of water; simmer until thickened, about 5 minutes. Season the beans with salt and black pepper, as needed. Cover the beans, and keep them warm over low heat.

 

TO MAKE THE PICO DE GALLO:

In a medium mixing bowl, combine onion, lime juice, and a generous pinch of salt. Stir everything together and let it sit for 10 minutes, to mellow the sharp flavor of the raw onion. Add the tomatoes, cilantro, serrano, and scallions, and combine.

Taste and adjust the seasoning, as needed.

Preheat an outdoor grill or grill pan over high heat.

Remove the steak from the marinade and add it to the grill; let it cook for about 3 minutes on each side. Remove the steak from the grill and let it rest for 5 minutes. Slice the steak against the grain to ¼-inch thick strips, and then divide it amongst the tortillas.

Garnish the tacos with the Chorizo Pinto Beans, Pico de Gallo, Cebollas Encurtidas, chopped cilantro, and lime wedges.

Recipe published with permission from Insight Edition.