Directions

Make the Salsa:

1. Heat a comal or non-stick skillet over medium-high heat. Roast dried árbol chiles on the heated comal, tossing occasionally, for about a minute. Then, remove them and set aside.

2. Rinse the tomatillos and pat them dry. On the same comal, roast the tomatillos and garlic over medium heat for about 5-7 minutes, turning occasionally, until the skin chars and the tomatillos and garlic soften.

3. Grind the roasted chiles de árbol in a molcajete with a couple of pinches of coarse salt until they resemble red pepper flakes.

4. Add the roasted tomatillos and garlic to the molcajete, lightly breaking up the tomatillos with the tejolote while mixing them with the chile de árbol until the mixture resembles a chunky salsa.

5. Season with more salt if needed.

Make the Steak:

1. Season the pounded top round steak generously with salt on both sides.

2. Heat a comal or skillet over high heat and add the neutral oil. Once the oil is hot, add the seasoned steak to the comal. Sear the steak for about 2-3 minutes on each side, or until a deep char forms.

3. Reduce the heat to medium and continue cooking the steak until it reaches your desired level of doneness.

4. Once the steak is cooked to your liking, remove from the comal and let it rest for a few minutes. Then, slice it thinly.

Assemble the Tacos:

1. Place a few slices of steak onto a fresh corn tortillas.

2. Top the taco with your fresh salsa de chile de árbol. ¡Provecho!