Ingredients
For the meat:
- 2 pounds of steak2 tablespoons of Spanglish Asadero Taco seasoning
- Salt and garlic powder to taste
- Fresh chopped cilantro
- Oil (as needed for cooking)
For the tomatillo salsa:
- 6 tomatillos
- 2 puya chiles
- 1 garlic clove
- Salt to taste
- Water (just enough to rehydrate the chiles)
- A little oil
For the cactus salad:
- 3 cactus paddles (nopales), chopped
- 2 tomatoes, diced
- 1/3 of an onion, chopped
- Fresh cilantro to taste
- Salt to taste
Directions
Meat preparation:
- Heat a little oil in a skillet.
- Add the steak seasoned with taco seasoning, salt, and garlic powder.
- Cover and cook over medium heat until the meat reduces its own juices.
- Once fully cooked, add chopped fresh cilantro to taste.
Salsa preparation:
- Roast the tomatillos and puya chiles until they’re slightly charred.
- Add a little water to rehydrate the chiles.
- Blend everything together with the garlic clove and salt.
- Heat a little oil on a griddle or pan and lightly fry the salsa.
To assemble the taco:
- Warm the tortillas on a griddle or comal.
- Fill each tortilla with the cooked steak.
- Top with the tomatillo salsa.
- Serve with a side of cactus salad.
Salad preparation:
- Boil the chopped cactus in water with a little salt for about 8 minutes.
- Drain and let cool slightly.
- Mix with the chopped tomatoes, onion, and cilantro.