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Ingredients

• 1 2-pound flank steak, cut into 4 pieces
• 2 medium onions, 1 peeled and quartered, 1 finely chopped, divided
• 2 bay leaves
• 1 medium red onion, thinly sliced
• 4 cloves garlic, finely chopped, divided
• 1 jalapeño pepper, seeded and finely chopped
• 1 fresno chile, seeded and finely chopped
• Salt and ground black pepper
• 3 tablespoons extra virgin olive oil (EVOO), divided
• 1/2 pound cured chrorizo, removed from casing and finely chopped
• 6 tomatillos, husks removed, roughly chopped
• 1 teaspoon ground cumin
• 1 tablespoon honey
• 1 avocado, pitted
• 1/4 cup fresh cilantro
• Soft flour tortillas, for serving

Description

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Rachael Ray