Ingredients
- 1/4 c. Worcestershire sauce
- juice of 4 limes
- 4 cloves garlic, chopped
- 1 t. cumin
- 1 t. chili powder
- 1/2 t. salt
- 1/2 t. black pepper
- 1/2 c. olive oil
- 2 lbs. skirt steak, cut into 4" x 4" chunks
- 1 large sweet onion (Vidalia is great), diced
- 1 green bell pepper, chopped
- 1 jalapeno pepper, chopped
- 1 14 oz. can diced tomatoes with green chilies
- 1/2 c. beef broth
- 1 T. oregano
- 1 t. hot pepper sauce (Tabasco or a Mexican brand, such a Valencia)
- salt and pepper
- olive oil for searing the beef
- 2 chopped scallions (white part only)
- 1 hot long green chili
- 2 plum tomatoes
- 1 c. dried Machaca
- chopped cilantro
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