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Steak with Cascabel Chile and Lime |
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Serves: 4 Print this Recipe(Bistec con Chile Cascabel y Limón) Category: Beef Cascabel chiles are small, dried dark red chiles that are round like a ball and range from moderately hot to very hot. They are named cascabel, which means "rattle" because, when shaken, the chile seeds make a rattling sound. Cascabels are often used for table sauces in central Mexico. For this recipe, a chile paste made from the cascabels is slathered on the steak as it cooks, giving the meat an intense spicy flavor balanced by lime juice that's squeezed over the cooked steak. 10 to 12 cascabel chiles (about 3 ounces) 2 tablespoons vegetable oil 2 tablespoons chopped white onions 1 clove garlic (medium), thinly sliced Salt, to taste Freshly ground pepper, to taste Lime wedges 4 (6 ounce) beef sirloin steaks, 1/2-inch thick 1. Pull firmly, but gradually, on the chile stems to release the seed pod and stems. Shake out remaining seeds. In a small dry skillet over medium heat toast the chiles, pressing with a spatula and turning, until aromatic and slightly softened, 10 to 15 seconds. Put the chiles in a bowl and barely cover with hot water. Cover the bowl and soak the chiles about 30 minutes. 2. Meanwhile, heat 1 teaspoon of the oil in the same skillet and cook the onion and garlic over medium-low heat until softened, about 4 minutes. Transfer to a blender. Taste the chile-soaking water, and if it's not bitter, save it for the sauce. Lift the chiles from the water and add them to the blender. Add 3 tablespoons chile water and 2 tablespoons tap water (or 5 tablespoons water). Purée smooth, scraping down the sides of the blender. 3. Scrape the paste into a fine-mesh strainer placed over a bowl. Press with the back of a wooden spoon to release the pulp. Stir 1/4 teaspoon of the salt into the paste. 4. Put the remaining oil on a plate and coat the steaks, 1 at a time, on both sides with oil. Season with salt and pepper. Heat a large nonstick skillet over medium-high heat. Lay 2 of the steaks in the hot pan. Spread about 1 teaspoon of chile paste on top of each steak. Cook until the steaks are browned on the bottom, about 5 minutes. Turn the meat and spread 1 teaspoon of chile paste on the cooked side. Cook until the steaks are done to your taste, about 3 more minutes for medium rare. Transfer to a plate and cover to keep warm. Wipe pan. Repeat with the remaining 2 steaks. Serve hot with lime wedges. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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