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Prep Time:35 minsTotal Time:35 minsServings:6Yield:12 tacosJump to Nutrition Facts
Prep Time:35 minsTotal Time:35 minsServings:6Yield:12 tacos
Prep Time:35 mins
Prep Time:
35 mins
Total Time:35 mins
Total Time:
Servings:6
Servings:
6
Yield:12 tacos
Yield:
12 tacos
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8ouncesfresh tomatillos (about 5 medium), husked and rinsed3largecloves garlic, unpeeled1(7 ounce) canchipotles in adobo, divided¾teaspoonsalt, divided1poundskirt steak, trimmed1largewhite onion, sliced into rounds about 1/2 inch thick1tablespoonextra-virgin olive oil12corn tortillas, warmedFresh cilantro for garnish
Cook Mode(Keep screen awake)
Ingredients
8ouncesfresh tomatillos (about 5 medium), husked and rinsed
3largecloves garlic, unpeeled
1(7 ounce) canchipotles in adobo, divided
¾teaspoonsalt, divided
1poundskirt steak, trimmed
1largewhite onion, sliced into rounds about 1/2 inch thick
1tablespoonextra-virgin olive oil
12corn tortillas, warmed
Fresh cilantro for garnish
DirectionsPreheat grill to medium-high.Grill tomatillos, turning occasionally, until blackened and very soft, about 10 minutes total. Transfer to a baking sheet and let cool completely, about 15 minutes.Meanwhile, cook garlic in a small dry skillet over medium heat, turning occasionally, until blackened in spots and soft, about 10 minutes. Transfer to a plate. When cool enough to handle, remove the papery skins.Scrape the tomatillos and any juices into a mini food processor. Add the garlic, 3 chipotles and 1/4 teaspoon salt. Pulse until coarsely pureed. Transfer to a bowl and set aside.Puree the remaining chipotles and the adobo sauce in the food processor. Brush steak with the puree and sprinkle with 1/4 teaspoon salt. Brush onion with oil and sprinkle with the remaining 1/4 teaspoon salt.Oil the grill rack. Grill the onion rounds, turning occasionally, until golden and soft, about 10 minutes. Grill the steak, turning once, until an instant-read thermometer inserted into the thickest part registers 125 degrees F for medium-rare, about 3 minutes per side.Transfer the steak and onion to a cutting board and let rest for 5 minutes. Coarsely chop the onion and slice the steak against the grain. Serve the steak and onion in tortillas with the reserved salsa and cilantro, if desired.Originally appeared: EatingWell Magazine, June 2019
Directions
Preheat grill to medium-high.Grill tomatillos, turning occasionally, until blackened and very soft, about 10 minutes total. Transfer to a baking sheet and let cool completely, about 15 minutes.Meanwhile, cook garlic in a small dry skillet over medium heat, turning occasionally, until blackened in spots and soft, about 10 minutes. Transfer to a plate. When cool enough to handle, remove the papery skins.Scrape the tomatillos and any juices into a mini food processor. Add the garlic, 3 chipotles and 1/4 teaspoon salt. Pulse until coarsely pureed. Transfer to a bowl and set aside.Puree the remaining chipotles and the adobo sauce in the food processor. Brush steak with the puree and sprinkle with 1/4 teaspoon salt. Brush onion with oil and sprinkle with the remaining 1/4 teaspoon salt.Oil the grill rack. Grill the onion rounds, turning occasionally, until golden and soft, about 10 minutes. Grill the steak, turning once, until an instant-read thermometer inserted into the thickest part registers 125 degrees F for medium-rare, about 3 minutes per side.Transfer the steak and onion to a cutting board and let rest for 5 minutes. Coarsely chop the onion and slice the steak against the grain. Serve the steak and onion in tortillas with the reserved salsa and cilantro, if desired.
Preheat grill to medium-high.
Grill tomatillos, turning occasionally, until blackened and very soft, about 10 minutes total. Transfer to a baking sheet and let cool completely, about 15 minutes.
Meanwhile, cook garlic in a small dry skillet over medium heat, turning occasionally, until blackened in spots and soft, about 10 minutes. Transfer to a plate. When cool enough to handle, remove the papery skins.
Scrape the tomatillos and any juices into a mini food processor. Add the garlic, 3 chipotles and 1/4 teaspoon salt. Pulse until coarsely pureed. Transfer to a bowl and set aside.
Puree the remaining chipotles and the adobo sauce in the food processor. Brush steak with the puree and sprinkle with 1/4 teaspoon salt. Brush onion with oil and sprinkle with the remaining 1/4 teaspoon salt.
Oil the grill rack. Grill the onion rounds, turning occasionally, until golden and soft, about 10 minutes. Grill the steak, turning once, until an instant-read thermometer inserted into the thickest part registers 125 degrees F for medium-rare, about 3 minutes per side.
Transfer the steak and onion to a cutting board and let rest for 5 minutes. Coarsely chop the onion and slice the steak against the grain. Serve the steak and onion in tortillas with the reserved salsa and cilantro, if desired.
Originally appeared: EatingWell Magazine, June 2019
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Nutrition Facts(per serving)337Calories16gFat29gCarbs19gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
