Recipe#5471

Title: Chili 26

rec.food.recipes archive

3 lbs beef skirt (tenderized, if possible) 
 1/4 cup honey 
 1/4 cup soy sauce 
 16 oz canned green chilies (4 4-oz cans) 
 3 tomatoes 
 1 large white onion 
 4 dried chili anchos 
 2 cloves garlic 
 2 tsp ground comino (cumin seed) 
 1 tsp Mexican oregano 
 1 tsp paprika 
 Cut the stems from the anchos, and remove seeds. Cover with boiling
 water and let sit for an hour. Blend in blender with the garlic
 until smooth.
 Slightly warm the honey and mix in the soy sauce. Coat beef skirt
 with meat tenderizer (if you think necessary) and honey-soy and
 let sit 15 minutes. Cook beef skirt on very hot grill, basting
 often with honey/soy mixture.
 Cut beef skirt across the grain into 1/4" strips, and set aside a
 little for snacking. Dice the green chilies, onion, and tomatoes.
 Add the beef, vegetables, and spices to large pot. Add half the
 ancho sauce and water or beer to barely cover.  Add more ancho
 sauce over time to suit your taste. Cook until meat is really
 tender.