Wednesday, January 5, 2011

Arrachera con Chipotle y Ajo – Seared Skirt Steak with Chipotle and Garlic

Day one begins for this new adventure, the flavors of Mexico. I made this dish on Monday night, and my wife and I truly enjoyed it. As I roasted the garlic and tomatillos it intoxicated the house with their aromas, perfecting the anticipation. The dish was perfectly portioned and loaded with protein…it left me full all night long. The spice factor was just right, my nose wasn’t running but I could still feel the heat, and the smoky & sweet flavors of the chipotles. It truly was an enjoyable experience, both cooking and eating.

Ingredients for the Roasted Tomatillo-Chipotle Salsa

Chipotle Chiles- 12 (canned in adobo)
Garlic- 6 (cloves, unpeeled)
Tomatillos- 10 (husked and rinsed)
Salt- 1 tsp
Sugar- ½ tsp

Method to the Madness- The salsa
1)      Roast the unpeeled garlic in a sauté pan for 15 minutes, turning regularly (they will blacken in spots) cool and peel.
2)      Roast the tomatillos on a baking sheet 4 inches under a broiler for 5 minutes per side (turning only once). Put them in a food processor with their juices.
3)      Combine all the other ingredients in the food processor and puree until smooth. Taste and make adjustments with the salt & sugar. Set aside.

·         Note- I roasted 30 cloves of garlic, let them cool and peeled. We are going to be using a lot of roasted garlic, so this is something I would do once a week. Refrigerate in an air-tight container.
·         This recipe will make 2 cups of salsa. You will use one for this recipe, and another cup for the one I’m going to post on Friday.

Ingredients for the Skirt Steak
Lard- 1 tbsp (feel free to sub olive or vegetable oil)
Skirt steak- 4 (6 ounce, trimmed of fat)
White Onion- 1 medium
Garlic- 12 (Roasted, peeled garlic)
Cumin- ½ tsp
Black pepper- ½ tsp
Beef Broth- 2/3 cup
Cilantro- for garnish

1)      Heat the lard in a large skillet over medium-high heat. When very hot, pat the steaks dry season with salt, and sear well on both sides 3-4 minutes. Remove and place on a rack over a plate.
2)      Add the onion and cook, stirring regularly for 5 minutes, until they begin to brown. Add 1 cup salsa, the garlic (left whole) and seasonings. Stir as the salsa reduces for 3-4 minutes. Add the broth and let simmer for 5 minutes
3)      Return the steaks to the pan and let it warm through, about 5 minutes. With a slotted spoon transfer the steaks to a serving plate and spoon the salsa mixture on and around them. Garnish with the cilantro.
4)      ENJOY!!

Recipe courtesy of Rick Bayless's Mexican Kitchen


  1. Skirt beef with garlic, onion and chilli...that must be very flavoursome!

  2. looks great :) strangely enough.. the only time Ive been to a proper Mexican place ... a version of this is what I had for dinner :)