Ancho and Cocoa Carne Asada

Ingredients for Ancho and Cocoa Carne Asada

• 1 tablespoon ancho chilli powder

• 2 teaspoons unsweetened cocoa powder

• 1/2 teaspoons cinnamon

• 1 (1-to 575g) piece of flank steak

• 1 tablespoon vegetable oil

• 8 (7-to 8-inch) flour tortillas

• 3 cups packaged coleslaw mix (200g)

• Accompaniments: sliced pickled jalapeños

• soured cream

• lime wedges

How to make Ancho and Cocoa Carne Asada

Preheat oven to 177°C.

Stir together ancho powder, cocoa, and cinnamon.

Pat steak dry and season with 3/4 teaspoons salt, then coat with spice mixture. Heat oil in a 12-inch nonstick skillet over medium-high heat until it shimmers, then cook steak, turning once, 8 to 9 minutes for medium-rare.

While steak cooks, wrap tortillas in foil and warm in oven.

Let steak rest 5 minutes on a cutting board, then thinly slice across the grain at an angle.

Serve steak with warm tortillas and coleslaw mix.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.