Flank Steak in Adobo
It took weeks of kitchen work to unlock the secrets of this remarkable Texas dish. It was worth it.
Why This Recipe Works
For a simple adobo sauce that still has the characteristic deep, earthy flavor, we use two kinds of dried chile—anchos (dried poblanos) for their fruitiness and pasillas for their bitter earthiness. Seeding the chiles tames their heat, while toasting them gives them more complex flavor. Blending the rehydrated chiles with lime juice, chicken broth, oregano, and canned salsa verde—a green salsa made from tomatillos—creates a rich yet tangy adobo sauce. Flank steak proved to be the ideal cut for this dish since it is leaner than a typical stewing cut and thus did not add flavor-muting greasiness to the sauce. Browning the meat before braising it adds another layer of meaty depth.
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