Seared Skirt Steak with Chipotle and Garlic
3 stemmed -- dried chipotle -- chilies (or canned -- chipotle chilies -- in , (up to 6) adobo) 15 garlic cloves -- unpeeled 5 medium tomatillos -- husked and rinsed salt 1/4 teaspo...
Ingredients
- 3stemmed -- dried chipotle
- 5medium tomatillos -- husked and rinsed
- 1tablespoonolive oil or vegetable oil or rich
- 1/2teaspooncumin
- 1/2teaspoonblack pepper
- 2/3cupbeef broth
Directions
- 1
3 stemmed -- dried chipotle -- chilies (or canned -- chipotle chilies -- in , (up to 6) adobo) 15 garlic cloves -- unpeeled 5 medium tomatil
- 2
Toast chilies in a heavy skillet over medium heat for about 30 seconds
- 3
Rehydrate dried chilies in hot water for about 30 minutes, then drain, discarding the soaking liquid
- 4
Roast unpeeled garlic on the griddle or skillet, turning occasionally, until soft (they will blacken in spots), about 15 minutes
- 5
cool and peel
- 6
Roast tomatillos under broiler for 5 minutes, until blackened on one side, flip and repeat on other side
- 7
In a food processor, puree tomatillos and their juices, chilies and three cloves garlic into a fine textured puree
- 8
Taste and season with salt and sugar