Ingredients
See Shopping List below.
2 pounds flank or flat iron steak or brisket (don't use skirt, it is too tough)
1/4 cup light olive oil for searing
Dry Rub
1 - 1/2 tablespoons Himalayan sea salt
1 tablespoon black pepper
1 - 1/2 tablespoons Himalayan sea salt
1 tablespoon black pepper
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons Herbs de Provence (savory, marjoram, rosemary, thyme, and oregano)
2 teaspoons cumin
2 teaspoons Herbs de Provence (savory, marjoram, rosemary, thyme, and oregano)
2 teaspoons paprika
1 teaspoon coriander
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon red pepper flakes
1 teaspoon coriander
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon red pepper flakes
To Cook the Meat
2 cups water
2 - 1/2 teaspoons beef bouillon powder (Knorr)
1/4 teaspoon Maggie sauce
2/3 part of a large onion, sliced, and cut keeping the root
2 serrano chiles, cut through longitudinally without cutting the tips
1 tablespoon lard
2 cups water
2 - 1/2 teaspoons beef bouillon powder (Knorr)
1/4 teaspoon Maggie sauce
2/3 part of a large onion, sliced, and cut keeping the root
2 serrano chiles, cut through longitudinally without cutting the tips
1 tablespoon lard
Sincronizadas
Corn tortillas
Cotija cheese (Cacique)
Quesadilla cheese (Cacique)
1 tablespoon butter, or as needed
Corn tortillas
Cotija cheese (Cacique)
Quesadilla cheese (Cacique)
1 tablespoon butter, or as needed
Make Ahead Garnishments
Chimichurri, optional
Directions
1. Season the meat for 2 hours or overnight --see Notes
Add the dry rub ingredients to a plastic bag and mix well. Cut the flank steak into 3-inch pieces. Add the flank steak to the bag and make sure the dry rub covers all surfaces of the meat. Close the bag and marinate in the refrigerator for 2 hours or overnight.
2. Cook the meat
Add canola oil to the pressure cooker and sear the flank steak pieces on all four sides. Add the water, beef bouillon powder, Maggie sauce, serrano chiles, onion, and lard. Cook at high pressure for 1 hour (see Notes). Let the pressure release naturally. Transfer the meat to a cutting board and pull it apart using two forks. Cover the shredded meat with aluminum foil to keep it warm and reserve.
Add canola oil to the pressure cooker and sear the flank steak pieces on all four sides. Add the water, beef bouillon powder, Maggie sauce, serrano chiles, onion, and lard. Cook at high pressure for 1 hour (see Notes). Let the pressure release naturally. Transfer the meat to a cutting board and pull it apart using two forks. Cover the shredded meat with aluminum foil to keep it warm and reserve.
3. Make the Sincronizadas
Pre-heat a griddle or flat pan over medium heat and spread with light olive oil. Place a tortilla on the griddle or pan and spread the Quesadilla cheese over its surface and sparsely sprinkle with the Cotija cheese. Cover with another tortilla and cook until the cheese in the bottom layer begins to melt. Turn over and continue cooking until the cheese is fully melted.
4. Assemble the Tacos
Place the sincronizadas, meat, and garnishments at the center of the table and allow guests to assemble their own tacos or served them prepared: Place the shredded meat in the middle of the sincronizada, and garnish with pico de gallo, pickled cabbage or salsa xni-pec, and chipotle mayonnaise.
Notes
Seasoning. Meat must be seasoned for at least two hours or overnight. I tried substituting this process by adding the spices to the cooking liquid and the final result was lacking flavor. If you forget to season ahead of time, go out and have dinner outside. 1/7/24.
High-pressure cooking of the meat. Most recipes for flank steak call for cooking the meat at high pressure and then slow-releasing the steam. At an altitude of 5,869 ft, this was not enough. Cook the meat for an hour and then slow-release. 1/7/24.
Brisket - Inspiration 1
Brisket - Inspiration 1
Shopping List
Meat
2 lbs flat iron steak or brisket (don't use skirt, it is too tough)
Produce
1 Roma tomato
1 steak tomato
1 small red cabbage
1 large purple onion
1 large white onion
1 bunch cilantro
1 bunch Italian parsley
1 head of garlic
2 navel oranges
5 green limes
5 fresh serrano chiles
1 fresh big jalapeño chiles
3 fresh habanero peppers
Dairy
Cotija cheese (Cacique)
Quesadilla cheese (Cacique)
Cotija cheese (Cacique)
Quesadilla cheese (Cacique)
Mexican sour cream (Cacique)
Pantry
Avocado oil
Beef bouillon powder (Knorr)
Cholula chipotle cause
Lard
Maggie sauce
Mayonnaise
Sherry or apple cider vinegar
Herbs, Spices
Black ground pepper
Cayenne pepper
Chili powder
Coriander
Cumin
Dry oregano
Dry parley
Dry thyme
Garlic powder
Herbs de Provence (savory, marjoram, rosemary, thyme, and oregano)
Himalayan sea salt
Onion powder
Paprika
Red pepper flakes
Other
Corn tortillas
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