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Flank Steak in Adobo
Course Main Dish
Servings
Ingredients
ADOBO
  • 1 1/2 ounces dried ancho chiles stemmed and seeded
  • 1 ounce dried pasilla chilies stemmed and seeded
  • 3/4 cup salsa verde
  • 3/4 cup chicken broth
  • 1/2 cup orange juice
  • 1/3 cup packed brown sugar
  • 1/4 cup lime juice (2 limes)
  • 1 1/2 tsp dried oregano
  • 1 tsp teaspoons dried oregano
  • 1/2 tsp pepper
  • 1 tsp Salt
FLANK STEAK
  • 3 lb flank steak trimmed and cut into 1 1/2-inch cubes
  • Salt and pepper
  • 2 Tbs vegetable oil
  • 1 onion chopped fine
  • 8 cloves garlic minced
  • 1 Tbs ground cumin
  • 12 (8-inch) flour tortillas warmed
  • 1 cup queso fresco crumbled
  • 1/2 cup fresh cilantro coarsely chopped
Course Main Dish
Servings
Ingredients
ADOBO
  • 1 1/2 ounces dried ancho chiles stemmed and seeded
  • 1 ounce dried pasilla chilies stemmed and seeded
  • 3/4 cup salsa verde
  • 3/4 cup chicken broth
  • 1/2 cup orange juice
  • 1/3 cup packed brown sugar
  • 1/4 cup lime juice (2 limes)
  • 1 1/2 tsp dried oregano
  • 1 tsp teaspoons dried oregano
  • 1/2 tsp pepper
  • 1 tsp Salt
FLANK STEAK
  • 3 lb flank steak trimmed and cut into 1 1/2-inch cubes
  • Salt and pepper
  • 2 Tbs vegetable oil
  • 1 onion chopped fine
  • 8 cloves garlic minced
  • 1 Tbs ground cumin
  • 12 (8-inch) flour tortillas warmed
  • 1 cup queso fresco crumbled
  • 1/2 cup fresh cilantro coarsely chopped
Instructions
Adobo
  1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Arrange anchos and pasillas on rimmed baking sheet and bake until fragrant, about 5 minutes. Immediately transfer chiles to bowl and cover with hot tap water. Let stand until chiles are softened and pliable, about 5 minutes. Drain.
  2. Process salsa verde, broth, orange juice, sugar, lime juice, oregano, salt, pepper, and drained chiles in blender until smooth, 1 to 2 minutes. Set aside.
Flank Steak
  1. Reduce oven temperature to 300 degrees. Pat beef dry with paper towels and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add half of beef and cook, stirring occasionally, until well browned on all sides, 6 to 9 minutes. (Adjust heat, if necessary, to keep bottom of pot from scorching.) Using slotted spoon, transfer beef to large bowl. Repeat with remaining 1 tablespoon oil and remaining beef.
  2. Add onion and 1/2 teaspoon salt to now-empty pot. Reduce heat to medium and cook, stirring occasionally, until golden brown, 3 to
5 minutes, scraping up any browned bits. Add garlic and cumin and cook until fragrant, about 30 seconds. Stir in adobo, beef, and any accumulated juices until well incorporated and bring mixture to simmer.
  3. Cover pot and transfer to oven. Cook until beef is tender and sauce has thickened, about 1 1/2 hours. Season with salt and pepper to taste. Serve with flour tortillas, sprinkled with queso fresco and cilantro.
By | 2018-11-11T18:13:26+00:00 November 5th, 2018|Recipe|0 Comments