| Ingredients: 2 dried chili, ancho 3 dried chili, pasilla 3/4 Cup(s) tomatillo salsa verde 3/4 Cup(s) chicken broth 1/2 Cup(s) orange juice 1/4 Cup(s) lime juice 3/10 Cup(s) sugar, brown 1 1/2 Teaspoon(s) oregano 1 Teaspoon(s) salt 1/2 Teaspoon(s) freshly ground black pepper 3 Pound(s) beef flank steak 1 chopped onion, white 8 Clove(s) minced garlic 1 Tablespoon(s) ground cumin |
Directions:
Remove stems and seeds from dried chilis. Toast in the oven on a baking sheet at 350 degrees for 5 minutes. Soak in warm water for 5 minutes. Blend peppers, salsa verde, broth, orange juice, lime juice, sugar, oregano, salt, and pepper for about two minutes, until smooth. The sauce should be thick and deep red. 2.5 to 3 pounds of flank steak. Cut the steak into bite-sized pieces. Pat dry and season with half tsp of salt and half tsp of pepper. In a large pot, add a tbsp of oil, and brown the meat. In two batches, brown for about 6 to 9 minutes. Set aside the meat. Add onion, salt, and soften the onion for 3-5 min After the onion is brown, add garlic, cumin. Cook for about 30 seconds to bloom the spice. Add the adobo sauce from the blender to the hot pot. Add the browned flank steak. Bring to a simmer, then cover and cook in the oven for an hour and a half at 350 degrees until the steak is tender. Serve with cilantro and queso fresco, and tortillas. |
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fresh tortillas (
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2 Cup(s) flour 5 Tablespoon(s) shortening 1 1/4 Teaspoon(s) salt |
Directions: Put flour in a bowl and whisk in 1.25 tsp salt. Mix in shortening. Pinch it into the flour to make a crumbly dough. Add 2/3 cup warm water and stir into the flour. Kneed the dough until you have a smooth ball and no crumbs. Cut into 12 equal pieces and roll them into balls. Then let rest, covered, in the fridge for 30 minutes. On a floured board, roll out into 6 inch tortillas. Stack on a plate with parchment paper between each. Cook in a non-stick pan, one at a time, with a little vegetable oil to brown each side. About a minute or two on each side. Keep warm until serving. |