Carne Adobada: Grilled Adobo-Marinated Skirt Steak

Name: Carne Adobada: Grilled Adobo-Marinated Skirt Steak
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters light Mexican beer; 57 grams pasilla chiles , wiped clean, stemmed, slit open, seeded, and deveined; 0 teaspoons cumin seeds; 4 garlic cloves, peeled; 118 milliliters pasilla-guajillo adobo (above); 57 grams guajillo chiles , wiped clean, stemmed, slit open, seeded, and deveined; 1 teaspoons dried oregano, preferably Mexican; 1 teaspoon fine salt, or 2 teaspoons kosher salt; 907 grams skirt steak, cut into four 8- to 9-inch pieces; 1 Tbsp About mild olive oil or vegetable oil; 59 milliliters distilled white vinegar; 118 milliliters chopped white onion

Carne Adobada: Grilled Adobo-Marinated Skirt Steak might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 451 calories, 51g of protein, and 21g of fat per serving. This recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 4. It is perfect for The Fourth Of July. Head to the store and pick up skirt steak, garlic cloves, salt, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Heat a comal, griddle, or heavy skillet over medium-low heat, and toast the chiles 2 or 3 at a time, turning them over and pressing down on them with tongs frequently, until the chiles are fragrant, about 1 minute per batch. Soak the chiles in enough cold water to cover until they're soft, about 30 minutes.

Ingredients you will need

Chili Pepper

Toast

Water

Equipment you will use

Frying Pan

Tongs

Drain and discard the soaking water.

Ingredients you will need

Water

Put the vinegar and beer in the blender jar with the chiles and the remaining adobo ingredients. Blend until smooth, at least 3 minutes, adding a little water if necessary to puree. If you like a silky, smooth texture, strain the adobo through a medium-mesh sieve. Set aside 1/2 cup of the adobo to marinate the steak, and keep the rest in an airtight container in the refrigerator for up to five days or in the freezer for up to one month.

Ingredients you will need

Vinegar

Chili Pepper

Steak

Water

Beer

Equipment you will use

Blender

Sieve

Pat the steaks dry, season them with the salt, then coat them generously with adobo.

Ingredients you will need

Steak

Salt

Let them marinate in the refrigerator for 1 to 2 hours.

Heat a grill or grill pan over medium-high heat. Lightly oil the grill or grill pan and cook the steaks, 3 to 5 minutes on each side for medium-rare, depending on their thickness.

Ingredients you will need

Steak

Cooking Oil

Equipment you will use

Grill Pan

Grill

Let the steaks rest for 5 minutes before slicing for tacos or serving as whole steaks.

Ingredients you will need

Steak

Equipment

Ingredients

Servings:

59milliliters

light Mexican beer 57grams

pasilla chiles , wiped clean, stemmed, slit open, seeded, and deveined 0teaspoons

cumin seeds 4

garlic cloves, peeled 118milliliters

pasilla-guajillo adobo (above)57grams

guajillo chiles , wiped clean, stemmed, slit open, seeded, and deveined 1teaspoons

dried oregano, preferably Mexican 1teaspoon

fine salt, or 2 teaspoons kosher salt 907grams

skirt steak, cut into four 8- to 9-inch pieces 1Tbsp

About mild olive oil or vegetable oil 59milliliters

distilled white vinegar 118milliliters

chopped white onion

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The GEN5 Merlot with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.