A hearty dish of cubed flank steak braised in a homemade adobo sauce, I was amused that this Tex-Mex recipe comes from two of the whitest woman from the east coast (America’s Test Kitchen, duh).

The Adobo sauce!:
1.5 oz dried ancho chiles, stemmed and seeded
1 oz dried pasilla chiles, stemmed and seeded
3/4c chicken stock
3/4c salsa verde
1/2c orange juice
1/4c lime juice
1/3c brown sugar
1.5t dried oregano
1t salt
1/2t pepper

Heat oven to 350F and bake both chiles for 5 minutes. Remove from heat and submerge in hot tap water to hydrate for 5 minutes. Drain chiles and place in a blender with the remaining sauce ingredients. Puree 1 to 2 minutes, until the sauce is smooth.

The Steak!:
3lbs flank steak, cut into 1″ cubes
salt
pepper
2T vegetable oil
1 yellow onion, chopped fine
8 cloves garlic, minced

Reduce oven temp to 300F. Dry exterior of beef with paper towels and season with 1/2t salt and pepper. In a dutch oven over medium high heat, brown half of the beef in 1T oil. Transfer browned beef to plate and brown the remaining beef in the remaining oil. Remove all beef to plate and add onions along with 1/2t salt to the dutch oven and cook over medium hear until onions are translucent and slightly browned on edges. Add garlic and stir until fragrant, 30 seconds. Add beef, adobo sauce and stir until simmering. Put lid on the dutch oven and bake until beef is tender, about 90 minutes. Garnish with cilantro leaves and crumbled queso fresco and serve with flour tortillas