Ingredients
- 3 cloves garlic, peeled
- 4 medium tomatillos, husked and rinsed
- 1 7-ounce can chipotle chiles in adobo
- 1 pound skirt or flank steak
- 3 tablespoon vegetable or olive oil
- 2 medium onions, sliced 1/4-inch thick
- 1 medium onion, white or red, chopped
- 12 corn tortillas
- small handful cilantro, chopped
Description
Serious Eats
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