© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: "luckytrim"
2 pounds skirt or flank steak
2 cups water
3 quarts beef broth
12 jalapeño peppers, diced with seeds
3 ½ cups chopped New Mexican chiles
1 habanero chile, seeded and diced
1 teaspoon salt
¼ cup Mexican oregano
1 large onion, peeled and diced
1 tablespoon garlic powder
3 slices Monterey Jack cheese, cut into strips
Cook steak in a pressure cooker with water at 10 pounds pressure for 1 hour.
Remove, shred, and keep warm.
Place broth in a stock pot, add jalapeños, chiles, salt, oregano, onion and garlic powder; bring to a boil. Reduce heat and simmer for 30 minutes. Place broth mixture in bowls. Add steak and 2 pieces of cheese to form a cross in the bowl. Serve with corn or flour tortillas brushed with butter.