| Mexican Flank Steak ~ A traditional favorite. 1 flank steak 6 dried ancho chiles, seeded and de-veined 1 tbsp oregano 1 tbsp garlic, minced 2 chipotle (chee-poht-lay) peppers in adobe sauce, minced (find in Mexican aisle of your supermarket) 1. 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 return to the blender. 2. Add the oregano and garlic and puree. Pour the marinade over the steak and marinade overnight. Grill 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 wrappers with any desired toppings. NOTE: You can use any dried chiles you like depending on your taste. ChileMasters Chipotle $0.75 per ounce (minimum 1 pound (16 oz)) |
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