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Ingredientes
- 3 x Stemmed, dry chipotle chilies - (to 6)
- Â Â (or possibly canned chipotle chilies in adobo)
- 15 x Garlic cloves unpeeled
- 5 med Tomatillos husked, rinsed
- Â Â Salt to taste
- 1/4 tsp Sugar
- 1 Tbsp. Extra virgin olive oil or possibly vegetable oil
- Â Â or possibly rich tasting lard
- 4 piece Skirt steak - (4 to 5 ounce ea) trimmed of
- Â Â exterior fat
- 1 med White onion thinly sliced
- 1/2 tsp Cumin
- 1/2 tsp Freshly-grnd black pepper
- 2/3 c. Beef broth
- Â Â Minced cilantro for garnish
Direcciones
- Preheat broiler.
- Toast chilies in a heavy skillet over medium heat for about 30 seconds. Rehydrate dry chilies in warm water for about 30 min, then drain, discarding the soaking liquid. Roast unpeeled garlic on the griddle or possibly skillet, turning occasionally, till soft (they will blacken in spots), about 15 min; cold and peel. Roast tomatillos under broiler for 5 min, till blackened on one side, flip and repeat on other side.
- In a food processor, puree tomatillos and their juices, chilies and three cloves garlic into a fine textured puree. Taste and season with salt and sugar. Set aside.
- Heat the oil or possibly lard in a large heavy skillet over medium heat. When very warm, pat the steak dry, sprinkle with salt and lay in the pan in a single layer. Sear well on both sides till meat is rare to medium-rare, 3 to 4 min. Remove to rack set over a plate. Add in the onions to the skillet and cook, stirring regularly, till brown but still crunchy, about 5 min. Add in the salsa to the skillet along with the cumin, pepper, and remaining cloves of garlic. Stir as the salsa reduces for several min, then stir in the broth and simmer for about 5 min. Return the meat to the pan and let it hot through, about 5 min or possibly till the meat is done to your liking. Taste the sauce and add in a little more salt and sugar if necessary.
- With a spatula or possibly slotted spoon, transfer the steaks to a serving platter, then spoon the sauce, onions and garlic over and around them. Sprinkle with the cilantro.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 4 servings | |
| Calories 122 | |
| Calories from Fat 63 | 52% |
| Total Fat 7.01g | 9% |
| Saturated Fat 1.86g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 155mg | 6% |
| Potassium 186mg | 5% |
| Total Carbs 5.96g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.42g | 1% |
| Protein 8.81g | 14% |
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