Steak in adobo sauce

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Flank Steak in Adobo | Cook's Country Adobe Sauce, American Test Kitchen, Cooks Country Recipes, Cooks Country, Beef Entrees, Cookie Toppings, Country Magazine, Whole Roasted Chicken, America's Test Kitchen Recipes

It took weeks of kitchen work to unlock the secrets of this remarkable Texas dish. It was worth it. 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…

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