Flank Steak in Adobo (70 of 150)

Y'all...this recipe was amazing. It is definitely going in the favorites list for 2023. First, there's nothing like meat that has been cooked (braised) in a sauce for hours. The tender beef chunks that just melt in your mouth are what makes this recipe so amazing. 

The sauce, I mean...it has it's place too.  The savory, slightly acidic sauce with a little punch to it, had so much flavor in it. The first time I tasted it as it was cooking I was taken back a little. A little "vinegary" without having vinegar in it. Then I remembered the citrus in it. I felt like it wasn't balanced and it needed something. But as it cooked, it got more and more complex and so incredibly yummy!

I served this with my new "tomato rice" recipe (rice in a rice cooker with a tablespoon of tomato bouillon - the lazy mans or woman's Mexican rice. )

I didn't use Flank steak...way too expensive in all honesty. I used good old fashion stew meat. 

Make this recipe. You won't be disappointed.

Flank Steak in Adobo

Recipe from Cook's Country TV Show Cookbook

Serves 4

1 ½ ounces dried ancho chiles, stemmed and seeded

1 ounce dried pasilla chiles, stemmed and seeded

¾ cup salsa verde

¾ cup chicken broth

½ cup orange juice

⅓ cup packed brown sugar

¼ cup lime juice (2 limes)

1 ½ teaspoons dried oregano

1 teaspoon salt

½ teaspoon pepper

Flank Steak

2 ½—3; pounds flank steak, trimmed and cut into 1 1/2-inch cubes

Salt and pepper

2 tablespoons vegetable oil

1 onion, chopped fine

8 garlic cloves, minced

1 tablespoon ground cumin

12 (8-inch) flour tortillas, warmed

4 ounces queso fresco, crumbled (1 cup)

½ cup coarsely chopped fresh cilantro

FOR THE ADOBO: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Arrange anchos and pasillas on rimmed baking sheet and bake until fragrant, about 5 minutes. Immediately transfer chiles to bowl and cover with hot tap water. Let stand until chiles are softened and pliable, about 5 minutes. Drain.

Process salsa verde, broth, orange juice, sugar, lime juice, oregano, salt, pepper, and drained chiles in blender until smooth, 1 to 2 minutes. Set aside.

FOR THE FLANK STEAK: Reduce oven temperature to 300 degrees. Pat beef dry with paper towels and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. 

Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add half of beef and cook, stirring occasionally, until well browned on all sides, 6 to 9 minutes. Using slotted spoon, transfer beef to large bowl. Repeat with remaining 1 tablespoon oil and remaining beef.

Add onion and 1/2 teaspoon salt to now-empty pot. Reduce heat to medium and cook, stirring occasionally, until golden brown, 3 to 5 minutes, scraping up any browned bits. 

Add garlic and cumin and cook until fragrant, about 30 seconds. Stir in adobo, beef, and any accumulated juices until well incorporated and bring mixture to simmer.

Cover pot and transfer to oven. Cook until beef is tender and sauce has thickened, about 1 1/2 hours. Season with salt and pepper to taste. Serve with flour tortillas, sprinkled with queso fresco and cilantro.