Ingredients
For the meat:
2 lbs of steak
2 Tbsp 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
⅓ of an onion, chopped
Fresh cilantro to taste
Salt to taste
Instructions
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.
