- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
On a recent trip to Oaxaca, I was mesmerized with the fruity, smoky pasilla de Oaxaca chiles so much that I brought back a bag of the chiles, as well as a basalt molcajete, in my suitcase. The deep flavor the chiles impart to beef is exceptional; if you can’t find them, chipotle morita or chipotle meco chiles are good substitutes.
Ingredient:
- 6 medium-size dried pasilla de Oaxaca chiles (see Note)
- 1 tablespoon cumin seeds, toasted
- 1 teaspoon black peppercorns
- 5 garlic cloves
- 4 teaspoons kosher salt, divided
- 3/4 cup fresh orange juice (from 3 oranges)
- 1/4 cup fresh lime juice (from 2 limes)
- 1 (2-pound) flank steak
- Cilantro sprigs (leaves and thin stems)
- Warm corn tortillas, sliced radishes, and lime wedges, for serving
