Categories: Mexican
Ingredients
- 8 oz. fresh tomatillos (about 5 medium), husked and rinsed
- 3 large garlic cloves, unpeeled
- 7 oz. can chipotles in adobo, divided
- 3/4 tsp salt, divided
- 1 lb. skirt steak, trimmed
- 1 large white onion, sliced into rounds about 1/2-inch thick
- 1 tbsp. olive oil
- 12 corn tortillas, warmed
- Fresh cilantro, for garnish
Directions
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Preheat grill to medium-high.
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Grill tomatillos, turning occasionally, until blackened and very soft, about 10 minutes total. Transfer to a baking sheet and let cool completely, about 15 minutes.
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Meanwhile, cook garlic in a small dry skillet over medium heat, turning occasionally, until blackened in spots and soft, about 10 minutes. Transfer to a plate. When cool enough to handle, remove the papery skins.
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Scrape the tomatillos and any juices into a mini food processor. Add the garlic, 3 chipotles and 1/4 tsp salt. Pulse until coarsely pureed. Transfer to a bowl and set aside.
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Puree the remaining chipotles and the adobo sauce in the food processor. Brush steak with the puree and sprinkle with 1/4 tsp salt. Brush onion with oil and sprinkle with the remaining 1/4 tsp salt.
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Oil the grill rack. Grill the onion rounds, turning occasionally, until golden and soft, about 10 minutes. Grill the steak, turning once, until cooked to your liking, about 3 minutes per side for medium-rare.
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Transfer the steak and onion to a cutting board and let rest for 5 minutes. Coarsely chop the onion and slice the steak against the grain. Serve the steak and onion in tortillas with the reserved salsa and cilantro.