Ingredients: |
Ingredients: 2 pounds flank steak sliced thin into 4 pieces
Kosher salt
Fresh Cracked pepper
Molcajete chile garlic sauce
Sauce/Marinade Ingredients
1 Tablespoon peppercorns
1 Tablespoon cumin seeds
1 Tablespoon Mexican oregano
4-6 chile de arbol
1/2 Tablespoon coarse sea salt
6 cloves garlic sliced
Juice of 1 1/2 limes
1/2 Cup olive or canola oil
1 1/2 Tablespoons dijon mustard optional
Salsa Ingredients
12 chile de arbol
2 large garlic cloves, leave skins on
2 large roma tomatoes, sliced in half
Juice of 1 lime
Salt to taste
1/3 teaspoon Mexican oregano
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Directions: |
Directions:To a skillet add the peppercorns, cumin seeds, oregano and chile de arbol. Heat to medium. After a few minutes the spices and chiles will become aromatic. Stir and cook for just another 30 seconds to 1 minute. Remove from pan ad transfer to a spice grinder or the molcajete. Grind down to a coarse powder. Pour into a bowl.
To the molcajete, add the salt and garlic. The salt will help break down the garlic and also season the sauce. Grind until you have a paste with some garlic bits. To the garlic, add the lime juice and mix. Pour this mixture into the bowl with spices, add oil and mustard. Whisk until smooth. I pour mine into a plastic squeeze bottle. This makes it easier to squirt onto meat while it grills. Taste for salt and set aside.
When ready to grill, season room temperature steak lightly with salt and pepper. Prepare grill and heat to medium/high. Right before you grill, brush grates with oil, add steaks and grill for about 3-5 minutes per side. Add some of the chile garlic sauce as you grill and turn them. Remove from heat, add more sauce, cover and let rest for a few minutes. Slice thin or chop for tacos or tortas. Serve with extra sauce.
Salsa:
Line a comal or skillet with foil paper and heat medium. Add chile de arbol in skillet with tomatoes and garlic. Cook for about 15 minutes. Remove the chile de arbol after 2 to 3 minutes or until they are aromatic and charred in some spots. Turn the tomatoes and garlic as needed. Remove from heat and let cool slightly, or you can broil until charred on all sides.
Remove skins from garlic and grind to a paste using the food processor or blender. Remove from and set aside. Tear the chile de arbol(without stems) into smaller pieces and add to the blender or food processor. Add 1/3 to 1/2 teaspoon of kosher salt. This will help grind the chiles down. Grind down as much as you can so there are no big pieces left.
Add tomatoes with chiles. Grind down and combine until there are no more big pieces of tomato. Add garlic, lime juice. Stir to combine, taste for salt and add oregano.
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This recipe for Tacos Al Carbon-Carne Asada is from