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Adobo steak recipeJuicy sirloin steaks, marinated in a spicy chipotle chile sauce, grilled and served over a warm tortilla with sour cream, salsa and guacamole. A simple yet delicious Mexican dish.
Preparation time: 10 minutes, Cooking time: 10 minutes, Serves: 4
Ingredients4 (8 ounce) beef sirloin steaks
Juice from 1 lime
1 Tbsp minced garlic
1 tsp dried oregano
1 tsp ground cumin
2 Tbsp finely chopped canned chipotle peppers
Adobo sauce to taste (see recipe below)
Salt and black pepper to taste
To serve
Flour tortillas
Sour cream
Guacamole
Salsa
DirectionsIn a bowl mix the lime juice, garlic, oregano, and cumin. Stir in the chipotle pepper and season with adobo sauce to taste.
Pierce the steak on both sides with a sharp knife, season with salt
and pepper, and place in a big bowl. Pour the lime and spice sauce over the steak and massage the juices into the meat.
Cover with plastic wrap and refrigerate for at least 2 hours.
Preheat grill at high heat. Grill the steaks for about 5 minutes per side, or until cooked.
Serve on warm flour tortillas with salsa, guacamole and sour cream.
Notes and tipsAdobo sauce recipe
Ingredients
8 ancho chiles, dried
3 garlic cloves
1/2 tsp cumin
1/4 tsp cinnamon
1/4 tsp salt
1/2 Tbsp dried oregano
1/8 cup lemon juice
1/4 cup white vinegar
1/4 cup orange juice
1/2 medium onion, diced
1 Tbsp tomato paste
1/8 cup oil
1 cup chicken broth
1/2 tsp black pepper
6 cups of water
Method
In a large pot over high heat add the water and half of the vinegar.
Cut the tops of the chiles off and remove the seeds. Fry the chiles in hot vegetable oil for 10 to 15 seconds per side. Put the fried chiles in the water and vinegar liquid and bring to a boil. Cover, turn the heat off and let soak overnight.
Remove the chiles from the liquid and discard liquid. In a blender add the chiles and some of the chicken broth and puree until a paste has formed.
In a large saucepan, sauté the garlic and onions. Add in the broth, chile paste, seasonings and juices. Simmer for 30 minutes or until thickened to your liking.
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