From: Chef Jeff Tunks, Ceiba, Washington, DC. Yield: 4 servings. 4 oz. dried guajillo peppers 2 Tbsp. Spanish onions, diced 1 tsp. garlic, minced 1 oz. fresh-squeezed lime juice 1 oz. mirin rice wine ┬Ż oz. chipotle pepper in adobo 1 Tbsp. kosher salt Queso Fundido: 4 oz. grilled skirt steak 5 oz. Oaxacan cheese, grated 1 oz. julienne pickled jalapeno 1 oz. julienne roasted poblano as needed for garnish, cilantro For guajillo sauce: Clip the peppers open with scissors and ...

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