4 stewed tomatilloes, plus 2 cups (480 ml) stewing liquid
1 stewed tomato, plus ½ cup (120 ml) stewing liquid
2 cloves garlic
¼ cup salt (60 g)
Nutrition Info
Calories 922
Fat 53g
Carbs 78g
Fiber 23g
Sugar 13g
Protein 38g
How to Make It
1. Step
To make the guacamole, add the avocados, serrano peppers, cilantro, garlic, salt, and a bit of water to a blender. Blend until smooth, adding water as needed to thin it down. Transfer to a bowl and set aside.
2. Step
To make the red sauce, add the dried chilies, stewed tomatillos in 2 cups (480 ml) of their stewing liquid, stewed tomato in ½ cup (120 ml) of its stewing liquid, garlic, and bit of salt in a blender. Blend until everything is well incorporated, adding more salt to taste.
3. Step
Mix 1 teaspoon of salt into 1 tablespoon of taco seasoning and rub the seasoning onto both sides of the steak.
4. Step
Cut the steak into thin strips, then cut into small pieces.
5. Step
Add 1 tablespoon of oil to a large griddle or cast iron pan over high heat. Once the oil is hot, add the steak and cook for 6-8 minutes or until the steak has browned on all sides. Move to the side of the griddle to keep warm.
6. Step
Reduce the heat to medium/medium-high and add a bit more oil to the griddle. Place the tortillas on the griddle and top with a generous amount of cheese. On half of the tortillas, add some of the cooked steak, diced onion, cilantro, red sauce, and guacamole.
7. Step
Place the other tortilla (cheese-side down) on top of the fillings. Serve.
