Bistec Con Chiles Verdes

Ingredients

  • ½ cup nopales, grilled for 5 minutes on each side and sliced
  • 1 teaspoon salt
  • Juice of 1 lime
  • 1 clove garlic
  • 1 bunch fresh cilantro, roughly chopped (about 1 cup)
  • 1 bunch epazote leaves, picked (about 2 cups)
  • 2 tablespoons onion powder
  • + 20 more ingredients
    • 2 tablespoons garlic powder
    • 1 jalapeno chile, roasted, peeled and seeded, thinly sliced
    • 2 poblano chiles, roasted, peeled and seeded, thinly sliced
    • 4 tablespoons Aaron's Adobo, recipe follows
    • Two 16-ounce New York strip steaks (½ a steak per serving)
    • 3 tablespoons olive oil, plus extra to drizzle on steaks
    • ½ pound butter, softened
    • 1 teaspoon freshly ground black pepper
    • ¼ cup Spanish paprika (pimenton), preferably sweet or hot
    • ½ cup dried whole oregano (preferably Mexican)
    • 2 pasilla chiles, stemmed, seeded, deveined and torn into small pieces
    • 2 ancho chiles, stemmed, seeded, deveined and torn into small pieces
    • ¼ cup yellow mustard seeds
    • ¼ cup fennel seeds
    • ¼ cup coriander seeds
    • ¼ cup cumin seeds
    • Salt and freshly ground black pepper
    • Epazote Butter, recipe follows
    • 1 medium shallot, thinly sliced
    • 1 white onion, thinly sliced

1. Cook's Note: To roast poblano and jalapeno chiles, place them directly on the grill or over an open flame until they blister and get charred on the outside. Then put them in a bag and let them steam up for about 5 minutes until they cool down. Once cooled, peel off the skin, remove seeds and t...

View full recipe at SpringPad

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