Steak in Red Chile Sauce

Name: Steak in Red Chile Sauce (Carne con Chile Colorado)
Cuisine: American
Ingredients: ¼ cup shredded Jack cheese; Corn tortillas; 2 large tomatoes, halved; 4 medium tomatillos, husked and rinsed; 8 garlic cloves, peeled; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 tablespoon mustard seed, smashed; ¾ cup extra-virgin olive oil, plus more for coating the pan; 3 teaspoons salt, plus more to taste; 3 teaspoons freshly ground black pepper, plus more to taste; 2 pounds flank steak, trimmed of excess fat; ½ pound guajillo chiles, stemmed and seeded (see Note); ½ pound ancho chiles, stemmed and seeded (see Note); 1 small white onion, peeled and halved

Carne con Chile Colorado

Preparation info

Serves
4

Difficulty
Medium

Appears in

La Comida del Barrio

By Aarón Sánchez

Published 2003

About

This dish originated in northern Mexico, where cattle ranches are prevalent. Flank steak and brisket are the most common cuts of beef used here because they are inexpensive and can be easily shredded. Slow cooking infuses the smoky chili sauce into the meat.

Ingredients

1 tablespoon ground cumin
1 tablespoon ground coriander
1

Americas
Mexico
United States
Florida
Main course
California
Latin America
Gluten-free

Method

Place a small dry skillet over medium-low heat and toast the cumin, coriander, and mustard for 1 minute, until fragrant, shaking the pan so they don’t scorch. Put the toasted spices in a small bowl, add ½ cup of the oil and 1