Carne Adobada Estilo Jalisco con Verduras Rostizadas (Jalisco-Style Adobada Steak with Roasted Vegetables)

Carne Adobada Estilo Jalisco con Verduras Rostizadas (Jalisco-Style Adobada Steak with Roasted Vegetables) ingredients

• 1.5 lbs Flank steak or sirloin steak
• 5 Guajillo chiles, dried
• 2 Ancho chiles, dried
• 4 Garlic cloves
• 0.25 White onion
• 0.25 cup Apple cider vinegar
• 0.25 cup Orange juice
• 1 tsp Cumin, ground
• 1 tsp Mexican oregano, dried
• 0.5 tsp Smoked paprika
• 0.25 tsp Cloves, ground
• 0.5 tsp Black pepper
• 1 tsp Salt
• 2 tbsp Vegetable oil
• 1 Red bell pepper, sliced
• 1 Green bell pepper, sliced
• 1 Zucchini, medium, sliced
• 0.5 Red onion, sliced
• 2 tbsp Olive oil
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 0.25 cup Fresh cilantro, chopped
• 1 set Lime wedges

How to make Carne Adobada Estilo Jalisco con Verduras Rostizadas (Jalisco-Style Adobada Steak with Roasted Vegetables)

1. Prepare the adobo marinade: Heat a dry skillet over medium heat. Lightly toast the 5 guajillo chiles and 2 ancho chiles for 30 seconds per side until fragrant. Immediately transfer to a bowl, cover with hot water, and let rehydrate for 15-20 minutes.
2. While chiles rehydrate, add 4 peeled garlic cloves and 1/4 roughly chopped white onion to the same dry skillet. Cook over medium-high heat until lightly charred and softened, about 5-7 minutes.
3. Drain the rehydrated chiles and transfer them to a blender along with the charred garlic and onion. Add 1/4 cup apple cider vinegar, 1/4 cup orange juice, 1 tsp ground cumin, 1 tsp dried Mexican oregano, 1/2 tsp smoked paprika, 1/4 tsp ground cloves, 1/2 tsp black pepper, and 1 tsp salt. Blend until a very smooth, thick paste forms.
4. Place the 1.5 lbs flank or sirloin steak portions in a non-reactive dish or a large resealable bag. Pour the adobo marinade over the steak, ensuring all pieces are thoroughly coated. Massage the marinade into the meat. Cover or seal and refrigerate for at least 4 hours, or preferably overnight, for best flavor.
5. Prepare the roasted vegetables: Preheat your oven to 400°F (200°C). On a large baking sheet, combine the 1 sliced red bell pepper, 1 sliced green bell pepper, 1 sliced medium zucchini, and 1/2 sliced red onion.
6. Drizzle the vegetables with 2 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Toss to coat evenly. Spread them in a single layer.
7. Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and lightly caramelized, stirring halfway through. Keep warm.
8. Cook the Carne Adobada: Remove the marinated steak from the refrigerator 30 minutes before cooking to bring it closer to room temperature. Scrape off any excess marinade that might burn easily, but ensure a good coating remains.
9. Heat 2 tbsp vegetable oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering.
10. Carefully place the adobada steak portions in the hot skillet, ensuring not to overcrowd. Sear for 4-6 minutes per side for medium-rare to medium doneness, or longer to your desired preference, until a deep, crusty char develops. Use an instant-read thermometer to check doneness (130-135°F for medium-rare).
11. Remove the cooked steaks from the pan and let them rest on a cutting board for 5-10 minutes before slicing. Resting allows the juices to redistribute, ensuring a tender and moist steak.
12. Slice the rested steaks against the grain into thick, even pieces.
13. To serve, arrange the sliced Carne Adobada alongside the roasted vegetables on plates. Garnish with 1/4 cup fresh chopped cilantro and serve with lime wedges for squeezing over the steak.

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