Carne Asada con Guajillo
- 3 cloves garlic, unpeeled
- 2 ounces dried chiles guajillos, stems and seeds removed
- 1/2 teaspoon dried Mexican oregano
- 1/8 teaspoon black pepper
- 1/16 teaspoon ground cumin
- 1 3/4 to 2 cups beef broth, divided
- 4 tablespoons oil
- 1/2 to 3/4 teaspoon salt, depending on saltiness of broth
- 3/4 teaspoon granulated sugar
- 1 1/2 teaspoons vinegar
- 3 (6 ounce) beef steaks cut about 1 inch thick
- 1/2 large red onion sliced 1/2 inch thick
- Cilantro for garnish
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- Place the unpeeled garlic in a heavy ungreased skillet or a griddle over medium
heat. Turn occasionally until soft - the skins will blacken in spots. This takes
about 15 minutes. Cool and peel.
- While the garlic is roasting, toast the chiles in the other side of the skillet
- Open chiles flat; toast pressing down firmly on them with a spatula; turn and
toast the other side. Place toasted chiles in a bowl and cover with boiling water.
Let them rehydrate for 30 minutes. Stir frequently so all chiles get soaked. Drain
and discard water.
- Put the oregano, black pepper, cumin, drained chiles, roasted garlic and 1/3
cup beef broth in a food processor or blender. Blend to a smooth puree, scraping
and stirring every few seconds. Add a little more broth if needed to facilitate
blending. Press through a medium-mesh strainer into a bowl.
- Heat 2 tablespoons oil in a heavy pot. When hot, add puree and stir constantly
until thickened. Stir in 1 1/2 cups broth, partially cover and simmer for 45 minutes,
stirring occasionally. Add a little more broth, if needed to maintain sauce consistency.
Season to taste with about 1/2 teaspoon of salt and the sugar.
- Mix 2 tablespoons of the sauce with the vinegar and 1/4 teaspoon salt in a dish.
- Place steaks in and turn to coat all sides. Cover and refrigerate for an hour
or so (but not more than 4 hours).
- Heat grill.
- Oil the grate; cook steaks 4 to 6 minutes per side.
- Separate the onion into rings and toss with 2 to 3 teaspoon of oil, enough for
light coat. Place on grill with the steaks. Stir and turn until lightly browned,
but still tender crisp - 6 to 8 minutes.
- Meanwhile, heat the unused sauce.
- Serve steaks with sauce spoon on and topped with the grilled onions.
The sauce may be prepared a few days ahead.
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