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1
Preheat the oven to 500 degrees F.
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2
On a sheet tray or baking pan, place onion, tomatillos, tomatoes, and garlic and drizzle with olive oil.
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3
Place under the broiler or roast in a preheated 500 degree F oven until the vegetables start to get a little charred on the outside.
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4
Remove and set aside.
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5
On another sheet tray or baking pan, place the dried chiles, and toast in a 500 degree F oven for 1 minute or until the chiles start to release some smoke.
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6
Remove and plunge in to bowl with hot water and set aside.
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7
In a blender, begin pureeing the chiles and roasted vegetables in batches with chicken stock until smooth.
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8
Season with salt and pepper and set aside.
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9
In a saute pan, toast the cumin, coriander, and mustard for 3 minutes or until they start to smoke.
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10
Remove from pan and place in a small mixing bowl.
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11
Add the olive oil, salt, and pepper, to make a paste.
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12
Rub this paste all over the piece of flank steak and allow to marinate for 30 minutes.
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13
Preheat the oven to 350 degrees F. Preheat a grill or grill pan on high.
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14
Grill the flank steak for 3 minutes on each side.
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15
Place the flank steak in a roasting pan and pour the pureed chile sauce over it.
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16
Add 2 cups of water, cover with foil, and cook in the oven for 1 hour until the meat becomes flaky.
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17
Remove the meat from the pan, shred the meat, and reserve the sauce.
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18
Place 6 of the tortillas onto a baking sheet.
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19
Put a small amount of the shredded meat on the tortilla and spoon over some of the sauce.
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20
Top with some cheese.
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21
Repeat with the remaining ingredients.
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22
Bake for 5 minutes and serve.
