Carne Asada Borracha

🧂 Ingredients

• 450 g flank or skirt steak
• 2 guajillo chilies
• 1/2 cup pale beer

  (I used a lager)
• 3-4 cloves garlic
• 2 tbsp soy sauce

  or tamari, or Maggi sauce
• 1 tbsp Worcestershire sauce
• 1.5 tsp salt
• 1/2 cup white onion

  (100 g) chopped
• 1/4 tsp black pepper
• 1 tsp vegetable oil
• 1/2 large white onion
• 1 green pepper

  (or poblano pepper)
• 1/4 cup carne asada borracha sauce

  (from above) - see also note about setting aside a low-salt portion
• Mexican crema
• corn or flour tortillas

Instructions

• 1 Heat a heavy pan (or comal) over medium heat. Add the guajillo chilies and toast
  for 2 minutes, turning occasionally. Place the toasted chilies in a small bowl
  and cover with warm water. Set aside to soak for 20 minutes.
• 2 Combine remaining marinade ingredients (basically everything but the meat and
  the optional serving ingredients) in a food processor and puree. (See note below
  about using the marinade as a sauce)
• 3 Pierce the steak all over with a fork. Cover with the marinade and refrigerate
  for at least 3 hours and up to 8 hours.
• 4 Remove the steak from the marinade and set it aside (keep the marinade for
  cooking the vegetables). Allow it to come to room temperature. Preheat an
  outdoor grill/barbecue to a high heat (around 450-500 F). Place the steak on the
  grill and cook for about 3 minutes per side. Remove the steak from heat and
  allow it to rest for 10 minutes before slicing. (Note that you want to sear the
  steak on VERY high heat, making an outdoor grill ideal. If you don't have one,
  you can use a very hot cast iron pan.)
• 5 Heat a large cast iron skillet over high heat and add 1 tsp of oil. Once the oil
  is very hot and shimmering, add the onion and saute for 1 minute. Add the
  peppers and saute for an additional 2 minutes. Add 1/4 cup of the marinade to
  the pan and continue to cook until the peppers are soft and the sauce is thick.
  Remove from heat and set aside.
• 6 Cut the steak into thin strips against the grain of the muscle. Serve with
  warmed tortillas (I like flour tortillas for this) and the cooked vegetables (or
  any other way you might like). If you kept a little of the low-salt marinade,
  spoon it over the meat and enjoy.

Nutrition Info