Seared steak tacos with nopales and tomatillo-arbol salsa
Mexican cuisine · Rick Bayless · ♥ 395 likes · 11.1K views · 24 min video
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Read about tomatillos in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- arbol chiles
Toast a handful of arbol chiles in a skillet over medium heat until aromatic and slightly changed in color; remove.
- 1 lb tomatillos
- 6 cloves garlic
Husk the tomatillos if needed, halve about a pound and lay them face up in the skillet with about six garlic cloves; after 3 or 4 minutes turn everything and roast until uniformly soft and lightly browned.
- salt
- water
- carne para asar
Puree the tomatillos, garlic and toasted chiles in the food processor until as smooth as possible; season with salt; loosen with a tablespoon or two of water if not easily spoonable.
- nopales
Sear the thinly cut beef on the hot griddle, sprinkle with a little salt, chop, and mix with the seared nopales; serve in the tortillas with the salsa.
Clean the nopales: cut off the spines around the edge, then scrape off the nodes on both sides with the knife held perpendicular.
- 1 whole onion
- corn tortillas
Slice the onion to caramelize; steam corn tortillas; preheat the cast iron griddle.