Heat 1 tablespoon oil in a small saucepan over medium heat. Add 1/3 cup onion to pan; cook 3 minutes or until tender. Stir in rice; cook 4 minutes, stirring frequently. Add tomato paste, cumin, and 1/4 teaspoon salt; cook 1 minute, stirring constantly. Stir in 1 cup broth and 1/2 cup water; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Remove from heat; stir in cilantro. Keep warm.
Discard husks and stems from tomatillos; chop. Heat 1/2 teaspoon oil in a large saucepan over medium heat. Add poblano, 1/4 cup onion, and tomatillos; cook 10 minutes, stirring occasionally. Stir in chile powder, 1/4 teaspoon cumin, salt, and garlic; cook 1 minute. Stir in tomatoes, 1/4 cup broth, chipotle, and tortilla; cook 5 minutes. Reduce heat; simmer 6 minutes or until vegetables are tender. Add chocolate, stirring until melted; remove from heat. Stir in almonds and pumpkinseeds. Place mixture in blender. Remove center piece of blender lid; secure lid on blender. Place a towel over opening in lid. Blend until smooth. Keep warm.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle steak with 1/4 teaspoon salt and black pepper. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut crosswise into thin slices.
Saw this recipe in 2010 when it first came out and was deterred by the list of ingredients, but shouldn't have been. This sauce is amazing! Made the whole meal as directed and it was fantastic - only difference was using regular beef flank steak instead of bison because I couldn't find it. Definitely double, triple, or quadruple the sauce and freeze/can for future meals. Despite the very long ingredients list, it only took about an hour start to finish. But felt like a waste of ingredients without making extra sauce.
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