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1
Place flank steak into a medium pot with the quartered onion and bay leaves.
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2
Cover with cold water and place over medium-high heat.
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3
Bring up to a bubble, then reduce heat to medium-low and simmer meat until very tender, 20 minutes.
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4
Remove meat from pot and discard water and veggies.
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5
Shred the steak with a fork and transfer to a medium-size mixing bowl.
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6
Add red onion, 2 cloves garlic and peppers to the bowl and combine.
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7
Season with salt and pepper and reserve.
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8
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons.
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9
Add the chorizo to the pan and cook until golden brown, 5-6 minutes.
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10
Add the shredded meat and veggie mixture to the pan, spreading it out to cover the entire bottom, and cook until crispy on the bottom.
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11
Flip the mixture over and cook on the other side until crispy, about 5 minutes per side.
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12
While the meat is cooking, place a medium pot over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon.
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13
Ad dthe remaining chopped onion, garlic, tomatillos, and cumin to the pan, and cook until the veggies are tender and the tomatillos have begun to release their liquids, about 8 minutes.
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14
Transfer the mixture to a food processor, add in the honey, avocado, and cilantro and pulse to puree.
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15
To serve, spoon some of the meat and veggie mixture in soft flour tortillas and top with the Salsa Verde.
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16
Serve with Confetti Rice and Refried Pinto Beans alongside.
