Arrachera en Adobo (Flank Steak in Adobo)

Name: Arrachera en Adobo (Flank Steak in Adobo)
Yield: Serves 4 to 6
Ingredients: 1 1/2 ounces, dried ancho chiles, stemmed and seeded; 1 ounce dried, pasilla chiles, stemmed and seeded; 3/4 cup, salsa verde; 3/4 cup, chicken broth; 1/2 cup, orange juice; 1/3 cup, packed brown sugar; 1/4 cup, lime juice (2 limes); 1 1/2 teaspoons, dried oregano; 1 teaspoon, salt; 1/2 teaspoon, pepper; 2 1/2—3 pounds, flank steak, trimmed and cut into 1 1/2-inch cubes; , Salt and pepper; 2 tablespoons, vegetable oil; 1 , onion, chopped fine; 8 , garlic cloves, minced; 1 tablespoon, ground cumin; 12 (8-inch), flour tortillas, warmed; 4 ounces, queso fresco, crumbled (1 cup); 1/2 cup coarsely, chopped fresh cilantro

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Appears in Cook's Country February/March 2016, Cook's Country TV

Main Courses

Beef

It took weeks of kitchen work to unlock the secrets of this remarkable Texas dish. It was worth it.

SERVES4 to 6

TIME2¾ hours

has video

WHY THIS RECIPE WORKS

For a simple adobo sauce that still has the characteristic deep, earthy flavor, we use two kinds of dried chile—anchos (dried poblanos) for their fruitiness and pasillas for their bitter earthiness. Seeding the chiles tames their heat, whil...

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