YIELD: 24servings 12 lbs. flank steak 2 cups beef broth 8 each ripe tomatoes Salt, to taste Rub: 1/2 cup white wine vinegar 5 each whole cloves, crushed 1 Tbsp.cumin seeds, crushed 1 Tbsp.peppercorns, crushed 3 each garlic cloves, crushed 1 1/2 cups onions, finely diced 2 Tbsps. dried oregano 5 each dried Cascavel peppers 5 each dried Ancho peppers5 each dried Guajillo peppers Seed the peppers and toast. Soak peppers in hot water for 25 minutes. Blend all ingredients for the rub together ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.