Annatto seeds (achiote seeds) are available at many gourmet groceries and Latin groceries. Makes about 4 cups, or 8 portions.
Ingredients
SKIRT STEAK
2 pounds skirt steak
Pinch salt
1 large round of yellow onion
1 large chunk of carrot, about 3 inches
1 rib celery, about 3 inches
2 cloves garlic, whole
ANNATTO OIL
2 tablespoons annatto seed
1/4 cup canola oil
SOFFRITTO
Annatto oil
1 medium yellow onion, peeled and finely diced
Pinch salt
1 red pepper, peeled and finely diced
2 cloves garlic, chopped
1 cup tomato puree
Reserved braising liquid from steak
Shredded skirt steak
Pinch toasted ground cumin
Salt and pepper to taste
Directions
To make the braised skirt steak: Place the skirt steak in a small Dutch oven. Sprinkle with salt; add the onion, carrot, celery and garlic. Cover with water and place over low heat with the cover partially off. Cook the meat until fork-tender, about 1 hour. Remove the meat and when cool enough to handle, shred with a fork. Set aside. Strain the braising liquid and reserve.
Meanwhile, make the annatto oil: In a small saucepan, heat the annatto seed with the oil over very low heat, about 5 minutes. Cool and strain. Set aside.
To make the soffritto and finish the Carne Mechada: In a Dutch oven, warm the annatto oil and saute the onion until soft and caramelized. Add a pinch of salt and stir in the red pepper. Cook until soft and lightly caramelized. Add the garlic and sweat about 1 minute. Add the tomato puree, the reserved braising liquid, and the shredded skirt steak. Cook until thickened, about 5-10 minutes. Add cumin and adjust seasoning.
Serve over rice or stuffed in an arepa.
