Remove stems, seeds and membranes from ancho chiles. Set aside. Heat a heavy skillet over medium-high heat. Add chiles and toast, turning and pressing down on them frequently, until they become pliable, about 2 to 3 minutes. Remove skillet from heat and add enough cold water to cover chiles. Place a plate on top of the chiles to keep them submerged and soak until very soft, about 30 minutes.
Transfer the chiles to a blender carafe and add ⅓ cup water, vanilla, garlic, brown sugar, vinegar, cocoa powder, cumin and salt. Blend until very smooth. If needed, gradually add water to achieve a smooth saucy consistency. For a spicier flavor, use the water you used to soak the chiles.
Place steak cubes in a large resealable plastic bag, add the marinade and shake to coat well. Refrigerate for at least 1 hour. Shake off any excess marinade. Place one tomato inside each bell pepper ring and thread onto a skewer. Thread the beef at the bottom of the skewers.
Preheat grill to medium-high. Lightly oil the grill rack and grill the skewers, turning every few minutes for a total of 8 to 10 minutes for medium-rare. Remove from heat and let stand 5 minutes before serving.
– If cooking with wooden skewers, soak in water for 30 minutes before using.
– Use the vegetables of your choice in place of bell peppers and tomatoes, if desired.
– Chipotles in Adobo can be substituted for Ancho chiles. Begin the recipe by placing them in the carafe of the blender then follow the recipe as written.
*Marinade yields 2/3 cup (160 ml)
Remove stems, seeds and membranes from ancho chiles. Set aside. Heat a heavy skillet over medium-high heat. Add chiles and toast, turning and pressing down on them frequently, until they become pliable, about 2 to 3 minutes. Remove skillet from heat and add enough cold water to cover chiles. Place a plate on top of the chiles to keep them submerged and soak until very soft, about 30 minutes.
Transfer the chiles to a blender carafe and add ⅓ cup water, vanilla, garlic, brown sugar, vinegar, cocoa powder, cumin and salt. Blend until very smooth. If needed, gradually add water to achieve a smooth saucy consistency. For a spicier flavor, use the water you used to soak the chiles.
Place steak cubes in a large resealable plastic bag, add the marinade and shake to coat well. Refrigerate for at least 1 hour. Shake off any excess marinade. Place one tomato inside each bell pepper ring and thread onto a skewer. Thread the beef at the bottom of the skewers.
Preheat grill to medium-high. Lightly oil the grill rack and grill the skewers, turning every few minutes for a total of 8 to 10 minutes for medium-rare. Remove from heat and let stand 5 minutes before serving.
– If cooking with wooden skewers, soak in water for 30 minutes before using.
– Use the vegetables of your choice in place of bell peppers and tomatoes, if desired.
– Chipotles in Adobo can be substituted for Ancho chiles. Begin the recipe by placing them in the carafe of the blender then follow the recipe as written.
*Marinade yields 2/3 cup (160 ml)