Jade’s family favorite.
Bottom round beef thinly sliced 2-3lbs
Dried Guajillo chiles x3 California x2
Limes x5
Onion x2
Cilantro x2
Garlic
Apple cider vinegar
White corn tortillas
Tomatillos x4
Avocado x2
Avocado oil
Jalepeno x2
Marinade:
Toast up your chiles (toss in avocado oil and air fry for 2 min) and then soak for 30 min in hot water. Drain the water and add chiles to food processor with a small onion and jalepeno (charred in air fryer), juice of 2 limes, 6 cloves garlic, salt, pepper, cumin, and half a bunch of cilantro. Place into a Tupperware with your steak and marinate in the fridge for 24h.
Steak:
The right way is seared on a very hot grill. We sear it in the cast iron which works great. I get my pan super hot and toss in some butter and sear very quickly. These cuts are super thin so be careful not to overcook it. I then dice the steak, season with salt, and the throw it right back into the cast iron with tiny bit of butter after the tortillas are done just to warm it up. The air fryer at 400 for 4 minutes also works great.
Tortillas:
Do not toast the tortillas. There should be no crunch. Get your cast iron nice and hot (450 is what I use on my induction cook top) and quickly heat up your tortilla 1-2 at a time. Do not use oil otherwise you will get crunch. We’re looking to heat them up and add a tiny bit of color, but absolutely no crunch. They should be nice and pliable and warm, which is all you want. Immediately place your tortilla on a plate wrapped in a dish towel as soon as you’re done heating each one up. 2 tortillas per taco 2-3 tacos per person.
Salsa Verde:
Toss an onion, jalepeno, and your tomatillos in the oven with some avocado oil and broil on high til nice and charred. Toss into the food processor with fresh garlic, a splash of acv, 1 whole bunch of cilantro (just cut some of the stems off don’t pick it all off), juice of 3-4 limes, 1 avocado, and salt/pepper/honey to taste. This should be nice and fresh and acidic.. and super easy.
Recipe Credit: Jade Family