CEMITAS PUEBLA STEAK TACOS WITH SALSA VERDE

Cemitas Puebla Steak Tacos with Salsa Verde image

Provided by Food Network

Time 55m

Yield Makes 4 to 8 servings

Number Of Ingredients 18

6 tomatillos, husks removed
4 garlic cloves, peeled
2 jalapeno chiles
1 ripe avocado, pitted, peeled, and coarsely chopped
1/2 cup water
1 tablespoon kosher salt
1/2 large bunch of cilantro, stems and leaves coarsely chopped
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon ground cloves
Pinch of ground cinnamon
8 limes, halved
2 pounds skirt steak, 3/4 to 1 inch thick
16 corn tortillas, heated in the skillet or microwave
Diced white onion
Chopped fresh cilantro leaves

Steps:

1. For the salsa verde: Heat a griddle, grill, or skillet over high heat and add the tomatillos, garlic, and jalapenos all at once. Eyeball them, but do about a minute or two on each side, turning with tongs, until everything is close to getting black but not black.
2. Put the charred vegetables in the blender with the avocado, water, and salt and blend until smooth. Add the cilantro and blend again.
3. For the steak: Combine the seasonings in a small bowl. Squeeze the limes over the meat evenly, using all their juices. Then rub the lime halves over the meat to get the pulp over it. Sprinkle the seasoning mix over both sides.
4. Heat a grill to medium-high. Grill the steak to your liking; we like it medium-well. Remove, let rest 5 minutes, and then slice it across the grain in angled strips. Using 2 tortillas per taco, pile in some meat, onion, and cilantro and top with salsa verde.