Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Beef skirt steak, tenderized

  2. 1 lb 454g / 16oz Onion - finely chopped (large)

  3. 1/4 cup 59ml Honey

  4. 1/4 cup 59ml Soy sauce

  5. 1 Green chiles, canned

  6. 3 Tomatoes

  7. 6 Dried chile anchos

  8. 2 Garlic

  9. 2 teaspoons 10ml Cumin

  10. 1 teaspoon 5ml Mexican oregano

  11. 1 teaspoon 5ml Paprika

Instructions Jump to Ingredients ↑

  1. Cut the stems from the ancho chiles and remove the seeds. Cover the chiles with boiling water and let sit for an hour. Blend the chiles in the blender until smooth.

  2. Slightly warm the honey and mix with the soy sauce. Coat beef skirt steak with meat tenderizer and the honey-soy marinade and let sit for 15 minutes. Cook skirt steak on hot grill, basting with the honey-soy marinade. I prefer a fairly charred result.

  3. Cut beef skirt steak across the grain into 1/4 inch strips and set aside.

  4. Dice the green chiles, onion and tomatoes. Add the beef, vegetables and spices to a stew pot. Add half the ancho puree and water or beer to barely cover the ingredients.

  5. Ass more of the ancho puree as the cooking progresses to suit your heat level.

  6. Cook until the meat is really tender, several hours at least.


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