Serves: 4
Total Calories: 255
1. Prepare the ancho chiles, then cut them into pieces and soak in hot water to soften, 15 minutes. Meanwhile put the tomatoes and garlic cloves in a small, dry nonstick skillet and panroast them, turning occasionally with tongs, until the garlic is slightly soft with some brown spots, about 5 minutes. Transfer to a blender. Continue to cook the tomatoes another 2 to 3 minutes, or until they are charred a bit on both sides. Add to the blender with the garlic. Add the soaked ancho chiles, the crushed red pepper, and 1/2 cup of the chicken broth. Blend until very smooth. Reserve in the blender.
2. In a medium saucepan, heat 1 tablespoon of the oil over medium heat. Add the puréed mixture gently to the pan (so it won't splatter) and cook, stirring, 1 minute. Add the wine and the remaining chicken broth. Bring to a boil, then reduce the heat to medium-low and simmer, stirring frequently to prevent sticking, until reduced and thickened, about 10 minutes. Stir in the butter and 1/2 teaspoon of the salt. Reserve off heat.
3. Heat the remaining oil in a large nonstick skillet over medium-high heat. Season the steaks with salt and pepper. Cook the steaks 3 to 4 minutes per side or until browned on the outside and pink and juicy inside, or adjust time for desired doneness. Reheat the sauce. Serve the steaks with a portion of the sauce spooned on top. Pass any remaining sauce at the table.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Beef Steaks with Red Chile and Wine Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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