Do we all know Danny Trejo? Yesss, I’m sure we all do. An American actor, based in Los Angeles, known from many, many movies and TV series (Sons of Anarchy, Braking Bad etc.). He is also an avid chef and restauranteur, and he has made quite a few waves with his food, which has an excellent reputation. I came across this recipe, and I do love me some tacos, I love me some good movies, so it was a natural for me to try this recipe. It was of course super delicious. The toppings in this recipe are being held to the Salsa Verde, and obviously you can add whatever you like. I personally added some medium red salsa to some of them, and it was absolutely scrumptious. The steak should ordinarily be prepared on a grill outside, but being that I have neither an outside grill, or even a backyard, I prepared it in my grill pan, and it was so good. Thanks, Mr. Trejo!!
What you’ll need:
- 1/2 large white onion, chopped
- 3 chipotle chiles from a can of chipotle chiles in adobo sauce, plus 2 tbsp of the sauce
- 2 medium jalapeños
- 6 garlic cloves, minced
- 1/2 cup cilantro, chopped
- 3/4 cup fresh orange juice
- 1/2 cup olive oil
- 1/4 soy sauce
- juice of 1 lemon
- 1 tbsp cumin
- 1 tbsp smoked paprika
- 3 pounds flank or skirt steak
- 12 tomatillos, paper skin removed
- 1 medium Jalapeño, left whole
- 2 garlic cloves
- 1/2 medium white onion
- 1/4 cup chopped cilantro
- juice of 1 lime
- 1 tbsp salt
Combine onion, chipotle in sauce, jalapeños, garlic, cilantro, orange juice, olive oil, soy sauce, lemon juice, cumin and paprika in a blender or food processor and puree. Transfer the marinade to a zip lock bag or sealable container. Add the steak and marinate overnight, turning occasionally.
Heat a large skillet over medium heat without oil until very hot, 3 to 5 minutes. Add the whole tomatillos and the jalapeños to the dry hot pan. Heat for 5 to 7 minutes, then turn over and repeat until black and blistered.
Let the tomatillos and jalapeños cool to room temperature. Transfer them to a blender or food processor, then add the onion, cilantro, lime juice and salt. Blend until smooth.
Remove the steak from the bag (or container) and grill to your liking. Serve in taco shells or small flour or corn tortillas with the green salsa (plus whatever else you like on top).