Dinner Tonight: Chipotle Beef Tacos Recipe

• 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

1. Halve the tomatillos and place in a dry non-stick skillet, cut side down, with the garlic cloves. Char over medium-high heat, turning once to cook the other side of the tomatillos, 5 to 7 minutes total. Transfer to a blender or food processor and add 1 to 2 canned chipotle chiles, plus salt to taste. Blend thoroughly and check for seasoning, then transfer to a bowl.
2. Add the remaining chipotles in adobo into the food processor or blender, and process until smooth. Paint the steak with the adobo marinade and allow to rest for a few minutes. You'll have more than half the marinade leftover; reserve for another use.
3. In the meantime, heat 2 tablespoons of the oil over medium-high heat in a heavy (preferable cast-iron) skillet and cook the onions until golden but still somewhat crunchy. Remove from the skillet and set aside.
4. Increase the heat to high and add the remaining oil. Cook the steak to desired doneness, about 3 minutes per side for skirt steak, a little longer for flank. Remove to a cutting board and slice thinly across the meat's natural grain.
5. Wrap the tortillas in a kitchen towel with a splash of water and microwave at 50 percent power for 4 minutes to steam them warm. Serve the steak with the onions, salsa, and chopped raw onion with cilantro.

garlic, chipotle chiles, skirt, vegetable, onions, onion, corn tortillas, handful cilantro

Taken from www.seriouseats.com/recipes/2009/10/chipotle-beef-tacos-rick-bayless-recipe.html (may not work)