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Los Sombreros Grilled Skirt Steak With Guajillo Chile Sauce
6 10-oz. skirt steaks, seasoned and grilled to medium
1/4 C. Mexican oregano
2 C. white onion, chopped
1/2 C. fresh garlic, chopped
2 t. cumin
1 t. black pepper
10 guajillo chiles
4 C. water
1/4 C. oil
In a dry sauté pan, lightly toast chiles (Do not blacken.); cover with water to soak and remove stems, then drain. In a saucepan, heat oil over high heat. Sauté onions and garlic until browned. Add cumin, oregano, salt, pepper, chiles and water. Bring to a simmer, then cook 10 minutes over medium heat. Let mixture cool, then blend in a blender until smooth. Divide evenly onto 6 plates; serve with skirt steaks.
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