Garry Howard 
BBQ List
11/18/02



This came through on the Cocina-Mexicana list and it looks pretty good
to me.

Garry

Carne Asada con Guajillo  ...Mexico

3 cloves garlic, unpeeled
2 oz dried chiles guajillos , stems & seeds removed
1/2 tsp dried Mexican oregano
1/8 tsp black pepper
1/16 tsp ground cumin
1 3/4 to 2 cups beef broth, divided
4 TBS oil
1/2 to 3/4 tsp salt, depending on saltiness of broth
3/4 tsp sugar

1 1/2 tsp 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 chiles in the other side of the
skillet or griddle.

Open chiles 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 chiles, 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 TBS 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 tsp of salt and the sugar.

Mix 2 TBS of the sauce with the vinegar and 1/4 tsp 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 tsp 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.


Lav's note:  I love balsamic vinegar and use balasamic
for this recipe.

