Carne Asada Tacos

Ingredients

• 600 g skirt steak
• 12 pcs corn tortillas
• 1 pcs white onion
• 25 g cilantro
• 3 pcs limes
• 4 pcs garlic cloves
• 6 pcs tomatillos
• 2 pcs serrano chile
• 1 tsp cumin
• 30 ml olive oil
• 2 tsp salt

Steps

1. Marinate the skirt steak: blend half the onion, garlic, juice of 2 limes, olive oil, cumin, and salt.
2. Pour over the steak and marinate at least 1 hour, or up to 8 hours in the fridge.
3. Make salsa verde: roast tomatillos and serranos on a dry comal until charred and soft, about 8 minutes.
4. Blend with the remaining onion half, cilantro stems, lime juice, and salt until slightly chunky.
5. Grill steak over high heat for 3-4 minutes per side for medium-rare; you want a strong char on the outside.
6. Rest 5 minutes, then chop into small pieces on a cutting board (not sliced; chopped, the taqueria way).
7. Warm corn tortillas on the comal or directly over a gas flame until pliable and lightly charred with dark spots.
8. Double up the tortillas and fill with chopped carne asada.
9. Top with diced raw onion, fresh cilantro leaves, and a generous spoonful of salsa verde.
10. Squeeze lime over everything.