Recipe#12525

Title: Carne Guajillo

From: "Barbara Cook" bobbijoc@cybertrails.com 
 Newsgroups: rec.food.recipes 
 Subject: Carne Guajillo 
 Date: 17 Apr 1999 06:54:21 -0600 
 Message-ID: <004401be8829$f5661fe0$360a2aa2@Barbara> 

3 cloves garlic, unpeeled
 2 ounces dried chili peppers, stems & 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 teaspoons salt, depending on saltiness of broth
 3/4 teaspoon 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
 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 chilies in the other side
 of the skillet or griddle.  Open chilies flat; toast pressing down
 firmly on them with a spatula; turn and toast the other side.
 Place toasted chilies in a bowl and cover with boiling water.  Let
 them rehydrate for 30 minutes.  Stir frequently so all chilies get
 soaked.  Drain and discard water. Put the oregano, black pepper,
 cumin, drained chilies, 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
 of 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 four
 hours).  Preheat grill.  Oil the grate; cook steaks 4 to 6 minutes
 per side. Separate the onion into rings and toss with 2 to 3
 teaspoons 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.
 Note:  The sauce may be prepare a few days ahead.