Mexican
It’s Sunday morning and I’m hungry. We have nothing in the fridge besides a crust of bread, and expired eggs. Suddenly, I decide to make chilaquiles.
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Direct grilling a whole spatchcocked chicken is harder than it sounds. I mean easier! No, it’s harder.
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Season flank steak with salt and pepper on both sides. Marinate in garlic, chopped ancho chile, canola oil, lime, and a little cumin for as long as you want in a plastic bag with the air forced out of it. A day is perfect, but an hour will do.
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