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Cook's Note: To roast poblano and jalapeno chiles, place them directly on the grill or over an open flame until they blister and get charred on the outside.
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Then put them in a bag and let them steam up for about 5 minutes until they cool down.
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Once cooled, peel off the skin, remove seeds and thinly slice.
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Drizzle a little olive on each steak and sprinkle 1 tablespoon Aaron's Adobo on each side of the steaks.
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Allow to rest.
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Meanwhile, using a saute pan over medium heat, add 1 tablespoon olive oil, the roasted poblano and jalapeno chiles and onion.
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Cook for 5 minutes, until the onion is translucent.
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Remove and cool.
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Then, in a large saute pan, add the remaining 2 tablespoons olive oil and the shallots.
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Cook softly over medium heat until translucent, about 5 minutes.
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Then add the chile-onion mixture and cook for another 5 minutes.
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Then add the nopales.
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Season with 1 teaspoon of salt and 1 teaspoon of pepper and set aside.
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On a hot grill, cook the steak for 7 to 8 minutes on each side until medium-rare and remove from the grill.
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Allow to rest for 5 minutes, then slice into 1-inch pieces.
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Divide the chile-onion mixture onto 4 plates and top with the sliced steak.
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Next, top with some Epazote Butter, however much you'd like, and put the plate under a broiler just for a few seconds, long enough for the butter to melt.
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Good to go.
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Serve and enjoy!
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Heat a dry skillet over medium-low heat.
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Pour in the cumin, coriander, fennel and mustard seeds along with the pieces of ancho and pasilla chiles.
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Toast, stirring constantly, until it's very aromatic and just begins to smoke, about 3 minutes.
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Dump the mixture onto a plate and let it cool to room temperature.
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Grind it to a fine powder in a spice grinder or clean coffee grinder.
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Put the powder in a large bowl and add the oregano, paprika, garlic powder and onion powder.
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Stir them really well to combine.
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Store the adobo in an airtight container or resealable plastic bag in a cool, dark place for up to a month.
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In a blender, puree the epazote, cilantro, garlic, lime juice, salt and pepper with 1/2 cup water.
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Then take herb puree and mix well with softened butter until a green butter occurs.
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Once mixed, you can wrap in parchment paper and freeze.
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It keeps for up to a month.
