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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 4 |
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Ingredients:
2 1/2 pounds skirt steak |
1/8 cup pickled garlic |
1 small spanish onion, sliced |
1 cup cold water |
1 (24-ounce) canned, whole peeled tomatoes |
1 -ounce brown sugar |
2 tablespoons lime juice |
1/2 cup red wine |
1/2 cup ground cumin |
3 ounces dried ancho chili puree |
Directions:
1. Brown both sides of skirt steak in a pan over medium-high heat.
2. Combine all ingredients in saucepan, except for the puree. Cover and simmer for 4 hours.
3. With spoon, break up meat while cooking. Add more liquid, if necessary.
4. Add the puree into the liquid during the last 15 to 30 minutes.
5. Serve hot in bowls.
6. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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