assignmentPREPARATION
Rinse steaks thoroughly in clear running tap water. Then soak in a mixture of the above ingredients, preferably overnight.
Blend on high for 30 seconds. Add to meat and marinate up to 8 hours.
Fill a large stockpot halfway with water and add 1 tsp. salt. Begin heating over high heat.
Wash the jalapeños well, drain and place in the bowl with the onion.
From a large bulb of garlic, break up 8 cloves.
You can cook the garlic in their husk and it will eventually fall off so no need to peel them.
Place in the bowl.
Carefully pour the vegetables into the stockpot.
Bring the water to a boil, then reduce heat to a simmer.
Simmer for 20 minutes.
Jalapeños will soften and garlic will fall from the husks.
Drain the veggies from the water and place in a blender.
Add kosher salt, avocado oil and lime juice.
Put a lid on the blender and blend for 1 full minute.
Taste and add salt or lime juice if desired.
Pour the sauce into squeeze bottles and refrigerate for about 10 days.
Sauté ½ roughly chopped onion and 2 whole, peeled garlic cloves in a glug of oil over medium heat. Once the onion is browning, you can add 1 tsp. Mexican oregano, some freshly cracked black pepper and ¼ tsp. cumin if using. Briefly cook until fragrant and then add the de-stemmed jalapeños, ¾ C white vinegar, ½ C water and ½ tsp salt. Bring to a simmer and then add everything to a blender.