Ancho and Cocoa Carne Asada
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 tablespoon vegetable oil
- 1/2 teaspoon cinnamon
- 1 tablespoon ancho chile powder
- 2 teaspoons unsweetened cocoa powder
- Carbohydrate 57 g(19%)
- Cholesterol 36 mg(12%)
- Fat 20 g(31%)
- Fiber 4 g(18%)
- Protein 19 g(39%)
- Saturated Fat 4 g(20%)
- Sodium 913 mg(38%)
- Calories 490
Preparation Preheat oven to 350°F. Stir together ancho powder, cocoa, and cinnamon. Pat steak dry and season with 3/4 teaspoon salt, then coat with spice mixture. Heat oil in a 12-inch nonstick skillet over medium-high heat until it shimmers, then cook steak, turning once, 8 to 9 minutes for medium-rare. While steak cooks, wrap tortillas in foil and warm in oven. Let steak rest 5 minutes on a cutting board, then thinly slice across the grain at an angle. Serve steak with warm tortillas and coleslaw mix.
Preparation Preheat oven to 350°F. Stir together ancho powder, cocoa, and cinnamon. Pat steak dry and season with 3/4 teaspoon salt, then coat with spice mixture. Heat oil in a 12-inch nonstick skillet over medium-high heat until it shimmers, then cook steak, turning once, 8 to 9 minutes for medium-rare. While steak cooks, wrap tortillas in foil and warm in oven. Let steak rest 5 minutes on a cutting board, then thinly slice across the grain at an angle. Serve steak with warm tortillas and coleslaw mix.
