Flank steak in adobo from Cooking at Home with Bridget and Julia: The Hosts of America's Test Kitchen Share Their Favorite Recipes for Feeding Family and Friends (page 87) by Bridget Lancaster and Julia Collin Davison and America's Test Kitchen Editors

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Notes about this recipe

  • averythingcooks on May 24, 2023

    I scaled this back to 1/3 using 1 lb of flank steak which was easy using the given masses for the dried chiles, and this really is one of the best beef based taco fillings I've made. The beef was fall apart tender in a rich deep red sauce lightened in flavour by the tomatillo salsa verde & fresh citrus. With shredded romaine, grated cheddar & fresh pico de gallo as toppings, this was a great dinner with crunchy shells for me and soft tortillas for T.

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