Ingredients Jump to Instructions ↓

  1. 1/2 Chili base - (see recipe)

  2. 1 teaspoon 5ml Vegetable oil

  3. 1/2 lb 227g / 8oz Skirt or flank steak

  4. 3 Garlic cloves - finely minced

  5. 1/8 teaspoon 0.6ml Ground allspice

  6. 1/2 cup 118ml Chicken stock - or low-sodium chicken

  7. 8 Jumbo shrimp - peeled and deveined Salt - as desired

  8. 1/2 Cilantro - chopped

  9. 12 Corn tortillas

  10. 1 cup 237ml Sour cream

Instructions Jump to Ingredients ↑

  1. Recipe Instructions PREPARE OR DEFROST chili base. Heat the oil in a Dutch oven over high heat on top of the stove. Add the steak and brown well on both sides. Pour off the fat and add the chili base, garlic, allspice and stock. Bring to a boil and place, covered, in the oven. Turn oven to 325F and cook for 1 to 1 1/2 hours or until the steak is falling apart. Add the shrimp, return to the oven and cook, uncovered, another 10 to 12 minutes. Taste for salt and add if desired. Using a fork, shred the steak with the other chili ingredients. Arrange the chili on a serving platter or in individual bowls and sprinkle with chopped cilantro. Serve with warm tortillas instead of bread and pass sour cream on the side. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK


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