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Nutrition Facts
Serving Size 327 g
(Approx. 8 Servings)
Amount Per Serving
Calories 650 Calories From Fat 310
% Daily Value*
Total Fat 34 g 52%
Saturated Fat 9 g 45%
Trans Fat 1.5 g
Cholesterol 155 mg 52%
Sodium 130 mg 5%
Total Carbohydrate 34 g 11%
Dietary Fiber 8 g 32%
Sugars 15 g
Protein 54 g
Vitamin A 140% • Iron 45%
Vitamin C 45% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Arrachera en Adobo

Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 h 15 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

4 Lb H-E-B Beef Inside Skirt Steak, timmed, cut into thick strips
1/4 cup(s) vegetable oil
1 large white onion, large diced
10 H-E-B Peeled Garlic Cloves, chopped
8 Bolner's Fiesta Ancho Chili Pods
10 Bolner's Fiesta Chili Pasilla
1 cup(s) H‑E‑B Select Ingredients No Pulp Orange Juice
4 Oz fresh lime juice
3 Oz H-E-B Light Brown Sugar
1/2 Tbsp Bolner's Fiesta Mexican Oregano, toasted
1 Tbsp ground cumin, divided use
2 Tbsp roasted garlic puree
2 cup(s) tomatillos, pureed
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Instructions

1
Preheat oven to 350°F. In a large sauté pan at high heat, sear skirt steak in oil. Once seared, add onions and garlic, and continue to sauté until lightly browned.
2
Meanwhile, place chili pods and chili pasilla on a baking sheet and toast in oven 5 minutes. Remove from sheet pan and submerge in hot water until soft and pliable. Reserve water.
3
Add both varieties of chilies to a blender along with orange juice, lime juice, brown sugar, oregano, 1/2 tablespoon ground cumin, and roasted garlic puree. Blend until smooth, adding reserved water as needed.
4
Once meat is sautéed and browned, add chile puree, 1/2 tablespoon cumin, tomatillo puree, and salt and pepper to taste. Add water as needed to keep meat submerged. Simmer until tender then allow liquid to reduce and thicken prior to serving.
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