Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 Recipe chili base

  3. 1 Tablespoon Vegetable oil

  4. 1/2 lb Skirt or flank steak

  5. 3 clove Garlic cloves -- finely minced

  6. 1/8 teaspoon Ground allspice

  7. 1/2 cup Chicken stock OR low-sodium chicken broth

  8. 8 Jumbo Jumbo shrimp - peeled and deveined

  9. Salt -- as desired

  10. 1/2 bunch Cilantro -- chopped

  11. 12 Corn tortillas

  12. 1 cup Sour cream

Instructions Jump to Ingredients ↑

  1. PREPARE OR DEFROST chili base. Heat the oil in a Dutch oven over high heaton top of the stove. Add the steak and brown well on both sides. Pour offthe fat and add the chili base, garlic, allspice and stock. Bring to a boiland place, covered, in the oven. Turn oven to 325F and cook for 1 to 1 1/2hours or until the steak is falling apart. Add the shrimp, return to theoven and cook, uncovered, another 10 to 12 minutes. Taste for salt and addif desired. Using a fork, shred the steak with the other chili ingredients.

  2. Arrange the chili on a serving platter or in individual bowls and sprinklewith chopped cilantro. Serve with warm tortillas instead of bread and passsour cream on the side.


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