Tuesday, May 03, 2005

You need to eat this

OK, first off. I know this is a dish that has a name and heritage and I'm not taking credit for inventing anything. But I did come up with it without a recipe and I can't tell you what it's called. But it is delicious. Probably more of a fall/winter dish if you're going to be asthetic about it.

Get yourself:
Flank steak (or skirt steak) .75 or 1 pound
A can of Chipotle Chilis in adobo sauce (warning: the stuff I got contains actual fire. Very hot.)
An 8oz can of tomato sauce
half of a medium onion
two cloves of garlic
splash of mexican oregano
corn tortillas

(Note: you could probably substitute the last four ingredients with something like a roasted garlic spaghetti sauce)

Preheat oven to 250.

Finely chop the onion, putting aside half, the garlic and ONE chili pepper. You will die if you use more than two.

Lightly oil a frying (or sautee or sauce) pan and heat till (almost) smoking.

Season the steak with salt and pepper. Sear the steak on both sides. Goal isn't to cook though as it is to get a nice layer of brown on the steak. When its done browning, set aside to rest.

Put the reserved half of the onions into the pan and cook them until almost brown. Now fancily deglaze the pan with a bit of the water (1/4 cup?). Goal is to loosen up the delicious brown bits up into a sauce with the onions. Precision isn't important at this step. Brown water and onions. Once that's done, put the tomato sauce, rest of the onions, garlic and peppers into the pan. Stir it up. You can put a teaspoon or two of the adobo sauce from the chilis but beware. It's hot, you see.

Cook that until it's reduced to a thick sauce, almost paste. Now salt it a little, remembering that the meat has some salt in it too. It needs some salt, but not much. 1/4 tsp?

Now the magic.

Get two sheets of tinfoil of a sufficient size to securely fold up the steak. Put half the sauce in the middle, then the steak, then the rest of the sauce. Fold up the foil into sort of a closed watertight boat, and then do it again. Place onto a cookie sheet and bake for an hour.

Once done, carefully open it up, let it cool a bit and then slice or pull it apart (a-la pulled pork) and mix it all up. Place onto corn tortillas and enjoy.

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