In this Mexican-inspired steak recipe, dried chiles are toasted, soaked and pureed to make a flavorful marinade. Toasting the chiles in a heavy, dry skillet is the key to unlocking their flavor (not just their heat). Look for dried chiles in the produce section of many markets. Serve with rice, beans and a green salad.
- By: Roberto Santibañez EatingWell Recipe Contributor
Ingredients 8 servings
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- 4 large dried guajillo, Hatch or ancho chiles
- 1/2 cup water
- 1 medium clove garlic, peeled
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon cider vinegar
- 1/4 teaspoon sugar
- 1/8 teaspoon ground cumin
- 2 pounds skirt steak or flank steak, halved crosswise
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