| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
|
Flank steak |
| 6 |
|
Ancho chiles; seeded and Deveined |
| 1 |
tb |
Oregano |
| 1 |
tb |
Garlic; minced |
| 2 |
|
Chipotle peppers in adobe Sauce; minced |
INSTRUCTIONS
Soak the ancho chiles in hot water to soften, then puree in a blender along
with the chipotle chiles adding soaking liquid as needed. Strain and re
turn to the blender. Add the oregano and garlic and puree. Pour the
marinade over the steak and marinde overnight. Grill it as desired but be
careful, if you over-cook it, it will get like shoe-leather. Let rest for
10-15 minutes then slice thinly downward at a 45-degree angle across the
grain. Serve with taco shells or tortilla wrapers and any desired toppings.
NOTE: You can use any dried chiles you like depending on your taste.
Chipotles and be increased or decreased as desired.
Date: Sun, 9 Jun 1996 17:59:15 -0300
From: Calvin Deiterich <cedeiter@epix.net>
MC-Recipe Digest V1 #113
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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