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, whil...