Prep 2 mins
Cook 15 mins
This recipe is so delicious, you can eat the meat as main course, or cut it up for burritos and tacos.
- Rehydrate the dried chiles which will take about 30 minutes and puree.
- Whisk the chile puree, the lime juice and cumin together.
- Rub the mixture on the meat, cover and let it marinate for at least 2 hours, or overnight if you can.
- Bring to room temperature and cook on a medium hot grill to desired doneness.
I had a little bit of trouble with this recipe, although everything worked out well in the end. I had no idea what kind or size red chiles to use. I had some dried ancho chiles here, so I used those. They are really fairly large. When I added them to the blender to puree with the lime juice, they really were not a consistency to adhere to the steak, so I had to add more lime juice. I did halve the recipe as well. We grilled these outdoors (first time since fall!) and really enjoyed them. Made for Rookie Tag Game.
Very good. I tagged this recipe to used some dried chilies and I am glad I did! It was delicious and not as spicy as I expected. We used flank steak and served with salad and tortillas. Thanks for sharing!
So good! I could not find flank or skirt steak, so I used a New York Strip steak and let it marinate for two days, but t turned out great!