Ingredients Jump to Instructions ↓

  1. 3 Stemmed, dried chipotle chilies - (to 6)

  2. (or canned chipotle chilies in adobo)

  3. 15 Garlic cloves - unpeeled

  4. 5 Tomatillos - husked, rinsed (medium)

  5. Salt - to taste

  6. 1/4 teaspoon 1 1/3ml Sugar

  7. 1 tablespoon 15ml Olive oil or vegetable oil

  8. Or rich tasting lard

  9. 4 Skirt steak - (4 to 5 oz ea) - trimmed of

  10. Exterior fat

  11. 1 White onion - thinly sliced (medium)

  12. 1/2 teaspoon 2 1/2ml Cumin

  13. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  14. 2/3 cup 157ml Beef broth

  15. Chopped cilantro - for garnish

Instructions Jump to Ingredients ↑

  1. Preheat broiler.

  2. Toast chilies in a heavy skillet over medium heat for about 30 seconds. Rehydrate dried chilies in hot water for about 30 minutes, then drain, discarding the soaking liquid. Roast unpeeled garlic on the griddle or skillet, turning occasionally, until soft (they will blacken in spots), about 15 minutes; cool and peel. Roast tomatillos under broiler for 5 minutes, until blackened on one side, flip and repeat on other side.

  3. 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.

  4. Heat the oil or lard in a large heavy skillet over medium heat. When very hot, pat the steak dry, sprinkle with salt and lay in the pan in a single layer. Sear well on both sides until meat is rare to medium-rare, 3 to 4 minutes. Remove to rack set over a plate. Add the onions to the skillet and cook, stirring regularly, until brown but still crunchy, about 5 minutes. Add the salsa to the skillet along with the cumin, pepper, and remaining cloves of garlic. Stir as the salsa reduces for several minutes, then stir in the broth and simmer for about 5 minutes. Return the meat to the pan and let it warm through, about 5 minutes or until the meat is done to your liking. Taste the sauce and add a little more salt and sugar if necessary.

  5. With a spatula or slotted spoon, transfer the steaks to a serving platter, then spoon the sauce, onions and garlic over and around them. Sprinkle with the cilantro.

  6. This recipe yields 4 servings.


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