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Add a photoServings: 4
Ingredients
- 1 x Flank steak
- 6 x Ancho chiles, seeded and Deveined
- 1 Tbsp. Oregano
- 1 Tbsp. Garlic, chopped
- 2 x Chipotle peppers in adobe Sauce, chopped
Directions
- Soak the ancho chiles in warm water to soften, then puree in a blender along with the chipotle chiles adding soaking liquid as needed. Strain and re turn to the blender. Add in the oregano and garlic and puree. Pour the marinade over the steak and marinde overnight. Grill it as desired but be careful, if you over-cook it, it will get like shoe-leather. Let rest for 10-15 min then slice thinly downward at a 45-degree angle across the grain. Serve with taco shells or possibly tortilla wrapers and any desired toppings.
- NOTE: You can use any dry chiles you like depending on your taste.
- Chipotles and be increased or possibly decreased as desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2g | |
| Recipe makes 4 servings | |
| Calories 5 | |
| Calories from Fat 1 | 20% |
| Total Fat 0.09g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 20mg | 1% |
| Total Carbs 1.09g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.05g | 0% |
| Protein 0.2g | 0% |
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