1/2 Recipe chili base
-(See RECIPE)
1 ts Vegetable oil
1/2 lb Skirt or flank steak
3 Garlic cloves; finely minced
1/8 ts Ground allspice
1/2 c Chicken stock
-OR low-sodium chicken bro
8 Jumbo shrimp
- peeled and deveined
Salt; as desired
1/2 bn Cilantro; chopped
12 Corn tortillas
1 c Sour cream
PREPARE OR DEFROST chili base. Heat the oil in a Dutch oven over high
heat on top of the stove. Add the steak and brown well on both sides.
Pour off the fat and add the chili base, garlic, allspice and stock.
Bring to a boil and place, covered, in the oven. Turn oven to 325F
and cook for 1 to 1 1/2 hours or until the steak is falling apart.
Add the shrimp, return to the oven and cook, uncovered, another 10 to
12 minutes. Taste for salt and add if desired. Using a fork, shred
the steak with the other chili ingredients. Arrange the chili on a
serving platter or in individual bowls and sprinkle with chopped
cilantro. Serve with warm tortillas instead of bread and pass sour
cream on the side.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK