Ancho and Cocoa Carne Asada
A flavorful Mexican-inspired dish combining the richness of ancho chile and cocoa-rubbed flank steak, served with warm tortillas and fresh coleslaw. The unique spice blend creates a deep, complex flavor profile perfect for tacos.
Ingredients
- •1 tablespoon ancho chile powder
- •2 teaspoons unsweetened cocoa powder
- •½ teaspoon cinnamon
- •1 piece flank steak
- •1 tablespoon vegetable oil
- •8 piece flour tortillas
- •3 cups packaged coleslaw mix
- •1 serving accompaniments
Cooking Instructions
- 1.
Preheat oven to 350°F.
5 min
- 2.
Stir together ancho powder, cocoa, and cinnamon.
2 min
- 3.
Pat steak dry and season with 3/4 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.
12 min
- 4.
While steak cooks, wrap tortillas in foil and warm in oven.
10 min
- 5.
Let steak rest 5 minutes on a cutting board, then thinly slice across the grain at an angle.
5 min
- 6.
Serve steak with warm tortillas and coleslaw mix.
3 min
