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Prep Time: 1 Minutes Cook Time: 49 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Great Mexican food Ingredients:
6 garlic cloves |
16 dried guajillo chilies, stemmed and seeded |
6 tomatoes, diced |
1 teaspoon mexican oregano |
1/2 teaspoon fresh ground pepper |
1/4 teaspoon cumin |
3 cups beef broth |
2 tablespoons vegetable oil |
2 teaspoons salt |
1 1/2 teaspoons sugar |
1 tablespoon red wine vinegar |
48 ounces sirloin steaks |
3 onions, cut into thick slices |
Directions:
1. Roast garlic on one side of an ungreased skillet over medium heat, turning occasionally until soft, about 15 minutes. In same pan lightly toast chiles, a few at a time. In a small bowl, cover the chiles with hot water for 30 minutes.
2. Discard water and blend chiles, garlic, and tomatoes to a puree in blender. Press through strainer into heavy pot. Add 1 T oil and simmer over medium heat until sauce reduces to a thick paste. Stir in beef broth, and simmer over medium heat, for 30 to 45 minutes. Season to taste with salt and sugar.
3. Pound steaks to tenderize. To marinate steaks, mix 1/4 cup of sauce with vinegar and 1/2 tsp salt. Coat steaks and refrigerate for 30 mnutes.
4. Grill steaks to medium rare. Toss onion slices with 1 T oil and grill until lightly brown.
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