4 tablespoons olive oil, enough to cover the chiles in a pan
2 cloves garlic
1 teaspoon chicken broth
500 grams skirt steak
Preparation
30 mins
0 mins
Low
Cut the meat, small onions, and nopales into thin strips, seasoning them with salt and pepper.
Fry the strips in a pan with enough oil for the meat to cook completely. In the same pan, grill the small onions and nopales.
Heat the tortillas on a griddle and fill them with small onions and nopales.
In a pot, heat the olive oil over medium heat, and when the oil is hot, add all the chiles. Remove them quickly so they don’t burn or make the sauce bitter (this must be done immediately).
Then place the chiles in a blender with all the oil (now cold), adding the 2 cloves of garlic and the chicken broth. Blend everything.
Add salt and pepper.
It is served with arrachera tacos
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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