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Ingredients
US|METRIC
4 SERVINGS
- 16 guajillo chiles (Stemmed and seeds removed, as many as possible)
- 16 seeds (arbol chilis Stemmed and, removed, as many as possible)
- 4 cloves garlic (roughly chopped)
- 2 tsp. kosher salt
- 1 cube chicken bouillon
- 1 lb. flap steak (or skirt or ribeye, sliced thinly)
- 1/2 cup soy sauce
- 2 Tbsp. vegetable oil
- 2 Tbsp. chili sauce
- 1/2 onion (cut into slices)
- 1 clove garlic (minced)
- 1/4 cup pineapple juice
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 8 flour tortillas (warmed)
- chimichurri sauce (unchecked▢, optional)
- pico de gallo (unchecked▢, optional)
- salt (unchecked▢ finishing, such as Maldon's, for finishing)
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