| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Kuwaiti |
Beef, Meat, Miscellaneo |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Beef Skirt — (tenderized, |
|
|
If poss |
| 1/4 |
c |
Honey |
| 1/4 |
c |
Soy Sauce |
| 4 |
cn |
Green Chilies — (4-oz |
|
|
Each) |
| 3 |
|
Tomatoes |
| 1 |
lg |
Onion — white |
| 6 |
|
Dried Chili Anchos |
| 2 |
|
Cloves Garlic |
| 2 |
ts |
Ground Cumin |
| 1 |
ts |
Oregano — (Mexican) |
| 1 |
ts |
Paprika |
INSTRUCTIONS
Cut the stems from the anchos, and remove seeds. Cover with boiling water
and let sit for an hour. Blend in blender with the garlic until smooth.
Slightly warm the honey and mix in the soy sauce. Coat beef skirt with meat
tenderizer (if you think necessary) and honey-soy and let sit 15 minutes.
Cook beef skirt on very hot grill, basting often with honey/soy mixture. I
prefer a fairly charred result. When done properly, this activity should
remind you of watching the Kuwaiti oil
fields on CNN. Warning - this procedure produces yummy-tasting carcinagens!
Cut beef skirt across the grain into 1/4" strips, and set aside a little
for snacking. Dice the green chilies, onion, and tomatoes. Add the beef,
vegetables, and spices to large pot. Add half the ancho sauce and water or
beer to barely cover. Add more ancho sauce over time to suit your taste.
Cook until meat is really tender, which, for skirt, could be days. (Just
kidding!)
Recipe By : Wayne Preston Allen
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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