Arrachera en Adobo (Flank Steak in Adobo)
Appears in Cook's Country February/March 2016
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...