Banderillas de Res con Salsa Borracha

Banderillas de Res con Salsa Borracha ingredients

• 1.25 lbs sirloin steak
• 1 medium red bell pepper
• 1 medium green bell pepper
• 0.5 medium red onion
• 0.5 cup pineapple chunks
• 2 tbsp olive oil
• 1 tsp chili powder
• 0.5 tsp cumin
• 0.5 tsp garlic powder
• 0.75 tsp salt
• 0.5 tsp black pepper
• 8 wooden skewers
• 3 guajillo chiles
• 1 pasilla chiles
• 2 medium Roma tomatoes
• 0.25 medium white onion
• 2 cloves garlic
• 0.5 cup Mexican lager beer
• 0.25 cup chicken broth
• 2 tbsp fresh cilantro
• 0.5 tsp salt
• 1 tbsp fresh cilantro

How to make Banderillas de Res con Salsa Borracha

1. Prepare the chiles for the Salsa Borracha: Remove stems and seeds from 3 dried guajillo chiles and 1 dried pasilla chile. Heat a dry skillet over medium heat and toast them for about 30 seconds per side until fragrant but not burnt. Place chiles in a bowl, cover with hot water, and let them rehydrate for 20 minutes.
2. While chiles rehydrate, roast the 2 Roma tomatoes, 0.25 medium white onion, and 2 garlic cloves on a comal or in a dry skillet until softened and lightly charred. Peel garlic if desired.
3. Once rehydrated, drain the chiles and transfer them to a blender along with the roasted vegetables, 0.5 cup Mexican lager beer, 0.25 cup chicken broth, and 0.5 teaspoon salt. Blend until very smooth. If desired, strain through a fine-mesh sieve for an extra smooth sauce.
4. Heat a small saucepan over medium heat. Pour in the blended salsa and bring to a simmer. Cook for 10-15 minutes, stirring occasionally, until the salsa thickens slightly and the flavors meld. Stir in 2 tablespoons fresh chopped cilantro and keep warm.
5. Prepare the Banderillas: If using wooden skewers, soak 8 skewers in water for at least 30 minutes to prevent burning. Preheat your grill or grill pan to medium-high heat (about 400°F / 200°C).
6. In a large bowl, combine the 1.25 lbs sirloin steak cubes, 1 medium red bell pepper pieces, 1 medium green bell pepper pieces, 0.5 medium red onion pieces, and 0.5 cup pineapple chunks. Drizzle with 2 tablespoons olive oil and season with 1 teaspoon chili powder, 0.5 teaspoon cumin, 0.5 teaspoon garlic powder, 0.75 teaspoon salt, and 0.5 teaspoon black pepper. Toss to coat everything evenly.
7. Thread the steak and vegetables alternately onto the soaked skewers, ensuring not to pack them too tightly so they cook evenly. You should get 8 skewers.
8. Place the prepared banderillas on the preheated grill or grill pan. Grill for 3-4 minutes per side, rotating frequently, until the steak is cooked to your desired doneness (medium-rare is 130-135°F, medium is 135-140°F) and the vegetables are tender-crisp and have nice grill marks. Total cooking time will be around 12-16 minutes.
9. Remove the banderillas from the grill and let them rest for 5 minutes before serving.
10. Serve the Banderillas de Res hot, drizzled generously with the warm Salsa Borracha. Garnish with 1 tablespoon chopped fresh cilantro.

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