UBS-IN PERSON Cooking Class: Smokey Pasilla Flank Steak Taco

Join us to makes smokey pasilla steak tacos . Chef will walk you through the process in this fun free 30 minute class.

The recipe, ingredients and needed equipment are listed below. Please email Chef Veronica at [email protected] or sous chef [email protected] with any substitution questions.

Please register for the IN PERSON class using your UBS email address as this is an internal. Class will begin on time, please arrive on time.

Please note: This is an IN PERSON internal event for UBS employees only.

Smokey Pasilla Flank Steak Taco

Ingredients

• 1 (2-pound) flank steak

• 6 medium-size dried pasilla de Oaxaca chiles

• 1 tablespoon cumin seeds, toasted

• 5 garlic cloves

• Cilantro sprigs (leaves and thin stems)

• Warm corn tortillas, sliced radishes, and lime wedges, for serving

• 3/4 cup fresh orange juice (from 3 oranges)

• 1/4 cup fresh lime juice (from 2 limes)

• 1 teaspoon black peppercorns

• 4 teaspoons kosher salt, divided

Equipment list

• Cutting board

• Knife

• Mortar and pestle or blender

• Skillet

• Tongs

• Bowl

• Strainer

Instructions

1. Heat a cast-iron skillet over medium-high and add chiles. Press flat with the back of a spatula, and toast until slightly softened and a shade darker but not black, 10 to 15 seconds per side.

2. Remove chiles from skillet and let cool slightly. Wearing gloves, if possible, trim stems; cut chiles open, and remove and discard seeds. Cut chiles into small pieces. Place chili pieces in a small bowl and add boiling water to cover. Let soak until soft and rehydrated, 10 to 15 minutes. Pour through a fine wire-mesh strainer into a bowl, discard liquid.

3. Using a molcajete, pound and grind cumin seeds and peppercorns to a fine powder, about 3 minutes. Add garlic; pound and grind to a thick paste, about 1 minute. Add half of the rehydrated chiles and 1 teaspoon salt, and pound until not much of the chiles are visible, about 4 minutes.

4. Add 1 teaspoon salt and remaining rehydrated chiles, and pound until mixture is a thick, smooth paste, about 4 minutes. Add orange juice and lime juice, a little at a time, stirring with pestle to combine. Taste and adjust seasonings if needed.

5. Season both sides of flank steak with remaining 2 teaspoons salt, and place in a shallow dish. Pour 1/2 cup chili sauce over steak, coating evenly. Set remaining chili sauce aside. Cover flank steak and let stand at room temperature at least 2 hours or up to 4 hours. (Alternatively, marinate in refrigerator 8 hours. Let steak come to room temperature at least 1 hour before grilling.)

6. Preheat grill to high (450°F to 500°F). Without brushing off marinade, place steak on oiled grates, and grill, uncovered, until charred and a thermometer inserted into thickest portion registers 125°F, 4 to 6 minutes per side.

7. Remove steak from grill, cover with aluminum foil, and let rest 8 to 10 minutes (internal temperature will continue to rise). Cut steak against the grain into thin strips and arrange on a serving platter. Serve steak with tortillas, remaining chili sauce, radishes, cilantro, and lime wedges.

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Host or Publisher UBS Weehawken