Cemitas Puebla Steak Tacos with Salsa Verde

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   For the salsa verde: Heat a griddle, grill, or skillet over high heat and add the tomatillos, garlic, and jalapenos all at once.

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   Eyeball them, but do about a minute or two on each side, turning with tongs, until everything is close to getting black but not black.

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   Put the charred vegetables in the blender with the avocado, water, and salt and blend until smooth.

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   Add the cilantro and blend again.

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   For the steak: Combine the seasonings in a small bowl.

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   Squeeze the limes over the meat evenly, using all their juices.

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    Then rub the lime halves over the meat to get the pulp over it.

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    Sprinkle the seasoning mix over both sides.

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    4.

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    Heat a grill to medium-high.

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    Grill the steak to your liking; we like it medium-well.

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    Remove, let rest 5 minutes, and then slice it across the grain in angled strips.

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    Using 2 tortillas per taco, pile in some meat, onion, and cilantro and top with salsa verde.

* Per serving · 4 servings · Values may vary.

No additional tips available.