How to Make Flank Steak In Adobo

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

flank steak

🥗Healthier: sirloin

💰Cheaper: chicken thighs

Sirloin is leaner and cheaper than flank steak.

Remove stems and seeds from 1.5 oz of ancho chilies and 1 oz of pacia chilies.

Toast the chilies in a 350°F oven for 5 minutes.

Soak the toasted chilies in warm tap water for 5 minutes.

Blend the soaked chilies with 3/4 cup of jarred tomatillo salsa, 3/4 cup of chicken broth, 1/2 cup of orange juice, 1/4 cup of fresh lime juice, 1/3 cup of brown sugar, 1.5 tsp of dried oregano, 1 tsp of salt, and 0.5 tsp of black pepper until smooth (about 2 minutes).

Trim any excess fat from a 2.5 to 3 lb flank steak and cut it into 1.5-inch pieces.

Pat the steak dry and season with 0.5 tsp of salt and 0.5 tsp of pepper.

Heat 1 tbsp of oil over medium-high heat until smoking, then brown half the steak for 6-9 minutes until golden on all sides, then set aside.

Brown the remaining steak in the same way.

Reduce heat to medium and add 1 chopped onion and 0.5 tsp of salt to the pot, cooking for 3-5 minutes until softened and lightly browned.

Add 8 cloves of minced garlic and 1 tbsp of ground cumin, cooking for 30 seconds until fragrant.

Pour the blended adobo sauce into the pot and stir to combine with the onions and garlic.

Add the browned flank steak back into the pot along with any accumulated juices, bring to a simmer, cover, and transfer to the oven.

Bake in the oven for about 1.5 hours until the flank steak is tender.

While the steak is baking, make tortillas by mixing 2 cups of all-purpose flour with 1.25 tsp of salt.

Incorporate 5 tbsp of shortening or lard into the flour until it resembles coarse crumbs.

Add 2/3 cup of warm water and mix until a dough forms, then knead until smooth.

Divide the dough into 12 even pieces for tortillas.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens