TOO HOT TAMALES SHOW #TH6176 To make the relish, combine all the ingredients in a bowl and set aside, covered, in the refrigerator for up to 2 hours. To make the marinade, remove stems of the dried California and arbol chiles and shake out and discard seeds. Place chiles in a small saucepan with enough water to cover. Bring to a boil, remove from heat and let sit 20 minutes to soften. Drain and discard the water. In a small frying pan over moderate heat, toast the cumin seeds for 2 to 3 minutes or until aromas are released. Combine softened chiles, garlic, cumin seeds, jalapeno and red wine vinegar in a blender and puree at high speed 1 to 2 minutes, or until thick and smooth. Add olive oil and salt and blend again until well mixed. Place skirt steak in a large shallow glass or enamel dish and cover with marinade. Set aside at room temperature for 1 hour. To cook, preheat a grill or broiler. Grill steaks quickly for 3 to 4 minutes per side or until seared on the outside and pink inside. To serve, slice steaks against the grain on the diagonal and fan slices out on a platter. Serve the relish on the side. Yield: 4 servings Posted to bbq-digest by email@example.com on Feb 17, 1998
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|Serving Size: 1 Serving (1226g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 326 (70%)|
|Amt Per Serving||% DV|
|Total Fat 36.3g||48 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 22.9g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 0mg||0 %|
|Sodium 58.8mg||2 %|
|Potassium 991.4mg||26 %|
|Total Carbohydrate 27.5g||8 %|
|Dietary Fiber 12g||48 %|
|Sugars, other 15.5g|
|Protein 6.1g||9 %|
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Calories per serving: 469
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