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Ancho and Cocoa Carne Asada

 

Rub the steak with a mixture of ancho powder, cocoa, and cinnamon, cook it in a hot skillet, and serve the succulent steak with a refreshing coleslaw and some warm tortillas.
30

Yield

4

servings

Prep

8

min

Cook

8

min

Ready

19

min

Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

Ingredients

1 tablespoon ancho chilies
powder
*
2 teaspoons cocoa powder
unsweetened
½ teaspoon cinnamon
1 ¼ pounds beef, flank steak (london broil)
about 1 piece
1 tablespoon vegetable oil
8 each flour tortillas, whole wheat
7-to 8-inch
*
7 ounces coleslaw mix
packaged,about 3 cups
*
1 x pickled jalapenos
sliced pickled, as needed for accompaniment
*
1 x sour cream, light
as needed for accompaniment
*
1 x limes
wedges, as needed for accompaniments
*

Directions

Preheat oven to 350°F.

Stir together ancho powder, cocoa, and cinnamon.

Pat steak dry and season with ¾ teaspoon salt, then coat with spice mixture.

Heat oil in a 12-inch nonstick skillet over medium-high heat until it shimmers, then cook steak, turning once, 8 to 9 minutes for medium-rare.

While steak cooks, wrap tortillas in foil and warm in oven.

Let steak rest 5 minutes on a cutting board, then thinly slice across the grain at an angle.

Serve steak with warm tortillas and coleslaw mix.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 146g (5.1 oz)
Amount per Serving
Calories 24042% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 80mg 3%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 63g
Vitamin A 17% Vitamin C 0%
Calcium 4% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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