Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Meats
Fish Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Recipe chili base
-(See RECIPE)
1 t Vegetable oil
1/2 lb Skirt or flank steak
3 Garlic cloves -- finely minced
1/8 ts Ground allspice
1/2 c Chicken stock
-OR low-sodium chicken broth
8 Jumbo shrimp
- peeled and deveined
Salt -- as desired
1/2 bn Cilantro -- chopped
12 Corn tortillas
1 c Sour cream
PREPARE OR DEFROST chili base. Heat the oil in a Dutch
oven over high heat on top of the stove. Add the steak
and brown well on both sides. Pour off the fat and add
the chili base, garlic, allspice and stock. Bring to a
boil and place, covered, in the oven. Turn oven to
325F and cook for 1 to 1 1/2 hours or until the steak
is falling apart. Add the shrimp, return to the oven
and cook, uncovered, another 10 to 12 minutes. Taste
for salt and add if desired. Using a fork, shred the
steak with the other chili ingredients. Arrange the
chili on a serving platter or in individual bowls and
sprinkle with chopped cilantro. Serve with warm
tortillas instead of bread and pass sour cream on the
side.
