Servings: 8 to 10 tacos

1 lb of a combination of steaks (Delmonico, Ribeye, Skirt) 1 lb of a combination of steaks (Delmonico, Ribeye, Skirt)
Sea salt and freshly ground pepper Sea salt and freshly ground pepper
 
Salsa Roja Salsa Roja
1 lb of red tomatoes 1 lb of red tomatoes
1 garlic clove 1 garlic clove
3 chiltepines or chile piquin 3 chiltepines or chile piquin
1 tsp white vinegar 1 tsp white vinegar
Pinch of oregano Pinch of oregano
 
Taco Stand Salsa Taco Stand Salsa
12 ozs tomatillos, about 8 (husked and cleaned) 12 ozs tomatillos, about 8 (husked and cleaned)
5 serrano peppers 5 serrano peppers
5 jalapenos 5 jalapenos
1/4 white onion ¼ white onion
1 garlic clove 1 garlic clove
1 T white vinegar 1 T white vinegar
1/2 cup of avocado oil or grapeseed ½ cup of avocado oil or grapeseed
Salt to taste Salt to taste
 
Toppings Toppings
Finely chopped white cabbage Finely chopped white cabbage
caramelized onions caramelized onions
grilled Green onions grilled Green onions
 
Sides Sides
Cucumbers Cucumbers
Radishes Radishes
Limes Limes
 
Flour tortillas Flour tortillas

Red Salsa: subheading: Red Salsa:
Bring a pot of water to a boil. Drop the tomatoes and remove after 1 minute. Let them cool and peel. Cut in 4 sections and remove seeds. Place in a blender with garlic, vinegar and chiltepines. Blend until completely smooth and transfer to saucepan. Simmer for 10 minutes and add pinch of oregano. Salt to taste.
Taco Stand: subheading: Taco Stand:
Cut the tops of serranos and jalapenos and discard. Place the chiles along with tomatillos, onion and garlic in a pot with enough water to barely cover and bring to a boil, lower heat and cook until the tomatillo color becomes almost a khaki green about 15 minutes. Strain the extra water, place in the blender and pulse a couple times. Add the oil and vinegar. Blend until completely emulsified and smooth. Salt to taste and blend again.
30 minutes before, bring your steak to room temperature and salt and pepper generously 10 minutes before grilling.
Heat up the grill, if using wood follow your normal process until its ready. If using gas or a stove top you want your grill as hot as you can about 600. Grill for about 5 min per side depending on the cut and thickness. While I love my steak to the rare side, this is not the time to eat it like that… you want it medium to medium well. Remove and let it rest for 10 minutes, if you can’t wait, let it rest for at least 5 minutes.
Now we are ready to chop! You want to have bite pieces with steak…not tiny (if you ever get very tiny pieces at a taco place be very skeptical) though not so big its too hard to eat.
Heat up the flour tortillas and assemble the tacos in the following order: meat, cabbage, 1 T red salsa and tsp drizzle of taco stand. Enjoy with limes and grilled onions on the side.
Provecho!

To taco stand salsa add cilantro, salt, lime juice  To taco stand salsa add cilantro, salt, lime juice