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3 lbs beef skirt (tenderized, if possible) 1/4 cup honey 1/4 cup soy sauce 16 oz canned green chiles (4 4-oz cans) 3 tomatoes 1 large white onion 4 dried chili anchos 2 cloves garlic 2 tsp ground comino (cumin seed) 1 tsp Mexican oregano 1 tsp paprika |
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Cut the stems from the anchos and remove seeds. Cover with boiling water and let sit for an hour. Blend in blender with the garlic until smooth.
Slightly warm the honey and mix-in the soy sauce. Coat beef skirt with meat tenderizer (if you think necessary) and honey-soy and let sit 15 minutes. Cook beef skirt on very hot grill, basting often with honey/soy mixture. A somewhat charred result is preferred. Cut beef skirt across the grain into 1/4" strips.
Dice the green chiles, onion, and tomatoes. Add the beef, vegetables, and spices to large pot. Add half the ancho sauce and water or beer to barely cover. Add more ancho sauce over time to suit your taste. Cook until meat is very tender.
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