Recipes for Free - where all
recipes are always free!
Recipes for Free - where all
recipes are always free!
Ingredients:
3 lbs beef skirt (tenderized, if possible)
1/4 cup honey
1/4 cup soy sauce
16
oz canned green chiles (4 4-oz cans)
3
tomatoes
1 large white onion
4 dried chili anchos
2
cloves garlic
2 tsp ground comino (cumin seed)
1 tsp Mexican oregano
1 tsp paprika
Directions:
Cut the stems from the anchos, and remove seeds. Cover with boiling water
and let sit for an hour. Blend in blender with the garlic until smooth.
Slightly
warm the honey and mix in the soy sauce. Coat beef skirt with meat tenderizer
(if you think necessary) and honey-soy and let sit 15 minutes. Cook beef skirt
on very hot grill, basting often with honey/soy mixture. I prefer a fairly
charred result. When done properly, this activity should remind you
of watching the Kuwaiti oil fields on CNN. Warning - this procedure
produces yummy-tasting carcinagens!
Cut beef skirt across the grain into 1/4" strips, and set aside
a little for snacking. Dice the green chiles,
onion, and tomatoes. Add the beef, vegetables, and spices to large pot. Add
half the ancho sauce and water or beer to barely cover. Add more ancho sauce
over time to suit your taste. Cook until meat is really tender
