2000s Recipes + Menus

Ancho and Cocoa Carne Asada

  • Active time:10 min
  • Start to finish:15 min
March 2009
The spice rub for this steak evokes the complex flavor of a rich Mexican mole sauce, but with almost no investment of time. It’s great for a weeknight dinner party.
  • 1 tablespoon ancho chile powder
  • 2 teaspoons unsweetened cocoa powder
  • 1/2 teaspoon cinnamon
  • 1 (1- to 1 1/4-lb) piece of flank steak
  • 1 tablespoon vegetable oil
  • 8 (7- to 8-inch) flour tortillas
  • 3 cups packaged coleslaw mix (7 oz)
  • Accompaniments:

    sliced pickled jalapeños; sour cream; lime wedges
  • Preheat oven to 350°F.
  • Stir together ancho powder, cocoa, and cinnamon.
  • Pat steak dry and season with 3/4 tsp 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.
Cooks’ note: We’ve also got a Web-exclusive recipe using the leftover coleslaw mix.
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