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Aracherra with Guajillo Sauce Recipe

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This recipe for Aracherra with Guajillo Sauce is from It's Just My Lil'O Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Ingredients:  
Ingredients:  


Aracherra with Guajillo Sauce
Serves 4

Marinade:
6 arbol chiles
5 garlic cloves
½ cup chopped onions
1-½ teaspoons kosher salt
1-½ teaspoons fresh ground pepper
2 tablespoons lime juice
1 tablespoon Mexican oregano
1 cup olive oil
¼ cup buttermilk
1 teaspoon ground ancho chile
1 teaspoon brown sugar
4 8- to 10-ounce skirt steaks, all membrane or silverskin removed

Pour all ingredients – except steaks – into a blender and puree until smooth. Brush marinade on both sides of the steaks (coat but do not drown) and let them sit for a couple hours in the fridge to gain maximum flavor.

Guajillo Sauce:
16 guajillo chiles, stemmed
2 tablespoons corn oil
1 cup chopped onion
6 garlic cloves
1 tablespoon kosher salt
1 teaspoon ground cumin
1 teaspoon fresh ground pepper
4 cups water
3 tablespoons Mexican oregano
Directions:
Directions:
While the steaks are marinating, make the sauce. In a large saucepan over medium high heat, toast the chiles until fragrant and slightly blackened in spots. Remove chiles and coat the pan with oil. Add the onion and garlic, sprinkle with salt and sauté until deep brown. Add cumin, fresh ground pepper, water, oregano, and toasted chiles and simmer over low heat until chiles are soft. Puree sauce in a blender.

Prepare your grill and cook steaks to about medium rare to medium. Cut on the bias and serve with Guajillo Sauce and garnishes.

 

 

 

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