Courters’ Kitchen
Chile-Marinated Skirt Steak on the Grill
Adobo recipe 3 cascabel chilies, cleaned,
stemmed, seeded and toasted 2 guajillo chilies, wiped clean,
stemmed, seeded and toasted 2 pasilla chilies, wiped clean,
stemmed, seeded and toasted 1 teaspoon cumin seeds
2 cloves
5 allspice berries
1 (1-inch) piece Mexican cinnamon
stick
8 black peppercorns
1⁄2 cup water
5 garlic cloves
1⁄4 cup orange juice
1 1⁄2 pounds skirt steak
Place all chilies in a bowl of water until softened.
In a skillet, lightly toast cumin seeds, cloves, allspice berries, cinnamon stick and peppercorns. Place in spice grinder, and pulse 4-5 times. Blend in 1⁄2 cup water, softened chilies, garlic and orange juice. Rub the adobo over the steak, and let sit for at least an hour.
Grill until desired preference. Slice into small bite-size pieces.
Tomatillo and Chile de Arbol Salsa
3 chilies de arbol (with seeds), cleaned, stemmed and well toasted
1 large garlic clove
3 medium tomatillos
Salt
1 tablespoon Frontera brand ancho
pepper adobo
Soak the chilies in a bowl of water until softened. Grind the chilies. Add the garlic and ancho pepper adobo, and grind into a paste. Add the tomatillos, and continue grinding until they are liquefied and the chile-garlic paste is incorporated. Season to taste with salt.
Avocado Salsa
Blend 1 whole avocado with 3⁄4 cup of salsa verde (I purchased ours from the local Mexican market).