Flank steak has to be one of my most favorite cuts of beef to cook with and I’ve been craving Mexican food for months so it was time that I used the dried guajillo peppers that I asked my sister to grab for me. The end result showed no disappointment.
I actually had so much help with this recipe. My one year old husked all the tomatillos (2 lbs worth) while my husband cut the flank steak into 1 inch cubes and seeded the guajillo peppers. Winner!!
Once you follow the super easy recipe below you’ll have a delicious dinner that may keep you out of the Mexican restaurants. I served the flank steak on corn tortillas with queso fresco and cilantro with a side of cilantro lime rice. I’ll get that recipe out to you soon..promise (cause you’ll want to make it a few more times in your lifetime).
| Prep Time | 20 minutes |
| Cook Time | 80 minutes |
| Servings |
servings
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- 2 lb flank steak
- 2 bay leaves
- 1/2 large white onion
- 1 large carrot peeled and cut in half
- 1 tsp sea salt
- 10-12 whole peppercorns
- water to cover meat
Ingredients
Flank Steak
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Place the cubed meat in a dutch oven, along with the bay leaves, onion, carrot, salt and peppercorns. Add enough water to cover and bring to a simmer over medium-high heat. Reduce heat to medium, cover partially, and simmer for 50 minutes to 1 hour, until the meat is tender enough to pull apart with a fork.
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Place a strainer or a colander over a bowl and drain the meat. Reserve 1½ cups of the broth. Once the meat has cooled enough to handle, pull it apart shredding into thin pieces. Drain and dry the casserole dish.
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Place casserole over medium heat. Once hot, toast the guajillo chiles turning often with a pair of tongs, until toasted, about 1 minute. Incorporate the tomatillos, garlic and cover with water. Bring to a boil over high heat. Reduce heat to medium and simmer until the tomatillos are thoroughly cooked and soft and the guajillos have rehydrated, about 12 minutes. Remove from the heat.
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Using a slotted spoon, transfer the tomatillos, garlic and chiles to a blender along with 1 teaspoon salt, and puree until completely smooth. Drain and dry the casserole dish.
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Heat the oil in the casserole over medium heat. When it is hot, add the chopped white onion, and cook until tender and the edges have begun to brown, about 5 minutes. Add the pureed tomatillo mixture, being careful and using the lid as a shield, as it will splatter.
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Stir in the shredded meat and the reserved 1½ cups broth. Cover partially and simmer for 20 minutes more, stirring occasionally, until the sauce has thickened. Taste for salt and add more if needed.
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Serve hot and if desired, with warm corn tortillas on the side.
Reciped adapted from Today Show