Carne Asada With Pasilla Sauce
From FavoriteFixins 13 years ago
- 45 mins. to make
- Serves Serves 4-6
This is a variation for us short-of-time people, of a recipe using dried pasilla peppers, which takes too much prep time. This quicker and easier version should be just as tasty and a whole lot easier.
Ingredients
- Ingredients: shopping list
- 2 tablespoons salt shopping list
- 1/4 teaspoon each garlic powder & black pepper shopping list
- 2 pounds skirt steak shopping list
- Accompaniments: shopping list
- 2 limes, quartered shopping list
- 2 avocados, peeled and thinly sliced shopping list
- Cooked canned black beans shopping list
- 1 cup pasilla chile sauce (recipe below) shopping list
- About 12 small tortillas shopping list
- pasilla chile Sauce shopping list
- Makes about a cup shopping list
- 1/2 lb tomatillos, husked, rinsed and quartered shopping list
- 3 large cloves garlic, peeled & crushed shopping list
- 1 Tbsp pasilla chile powder shopping list
- sea salt shopping list
How to make it
- Preparation:
- Prepare your charcoal or gas grill.
- In a small bowl, combine the salt, black pepper and garlic powder.
- When the grill is very hot, place the steak on the grill, fattier side down. Sprinkle on half of the salt mixture and cook until nicely browned, 6 to 9 minutes. Flip, sprinkle on the rest and cook for another 6 to 9 minutes, or until done to your liking.
- Let it rest for a few minutes, then thinly slice against the grain and serve with lime wedges, avocado slices, black beans, heated, and Pasilla chile sauce (see below). Warmed tortillas would also go well.
- Pastilla Chili Sauce Preparation:
- While steak is cooking, place the tomatillo quarters in a medium saucepan. Add enough water to cover halfway. Cover and cook over medium heat until very soft, about 8-10 minutes. Strain, reserving 2/3 cup of the water, mash and set aside.
- Set a cast-iron skillet over high heat; add the garlic and sauté about 2 minutes.
- Stir in the chile powder, 2/3 cup of the reserved tomatillo water, the tomatillos and heat for a couple minutes. Done.
People Who Like This Dish 6
- smartino Nowhere, Us
- lenzijogall Nowhere, Us
- rescue_ranger New Baltimore, VA
- chitownfoodie77 Nowhere, Us
- chuckieb Ottawa, CA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 1 people-
Very nice I love Tex -Mex, do you roast your tomatillos on the grill also? and can fresh roasted Pasilla peppers be used in place of the dried pasilla pepper.
Thanks
RR
rescue_ranger
in New Baltimore loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments
" It was excellent "