Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Birria
Food Management Staff
December 1, 2004
1 Min Read
FM Staff
YIELD: 24servings
12 lbs. flank steak
2 cups beef broth
8 each ripe tomatoes
Salt, to taste
Rub:
1/2 cup white wine vinegar
5 each whole cloves, crushed
1 Tbsp.cumin seeds, crushed
1 Tbsp.peppercorns, crushed
3 each garlic cloves, crushed
1 1/2 cups onions, finely diced
2 Tbsps. dried oregano
5 each dried Cascavel peppers
5 each dried Ancho peppers
5 each dried Guajillo peppers
Seed the peppers and toast. Soak peppers in hot water for 25 minutes.
Blend all ingredients for the rub together to make a paste. Rub flank steak with half of the mixture and refrigerate overnight. Refrigerate remaining half of rub mixture separately.
Place flank steak in pan and add beef broth. Cover with plastic wrap and foil and cook at 325°F for 3 hours, or until tender.
Reserve cooking liquor for sauce.
Boil tomatoes until soft. Drain and blend with reserved rub mixture and cooking liquor. Season as needed with salt.
Chop flank steak, mix with sauce and serve.
Recipe from Chef de Cuisine Gabriel Gomez, UCLA Medical Center, Los Angeles, CA.
About the Author
Read more
Oct 18, 2024
Sponsored Content
Oct 11, 2024