Ingredients
3 white onions, quartered
8 tomatillos, peeled and washed
4 tomatoes, quartered
8 cloves garlic, peeled
1/2 lb dried ancho chiles, stemmed, seeded and de-veined
1/2 lb dried guajillo chiles, stemmed, seeded, and de-veined
1 quart chicken stock
1 T ground cumin
1 T ground coriander
1 T ground mustard seed
1/4 cup evoo
salt and pepper
1 2 lb flank steak or brisket
2 cups water
12 tortillas
shredded Monterey Jac,
Preparation
Preheat oven to 500F On a sheet tray or baking pan, place onions, tomatillos, tomatoes, and garlic and drizzle with the olive oil. Place under the brokler or roast in oven until veggies get a little charred on the outside. Remove and set aside. On another sheet tray place the dried chiles, and toast in a 500F oven for 1 minute until the chiles start to release some smoke. Remove and plunge into bowl of hot water and set aside. In a blender, begin pureeing the chiles and toasted veggies in batches with the chicken stock until smooth. Season with salt and pepper and set aside. In a saute pan, toast the cumin, coriander, and mustard seed for 3 min. Remove from pan and place in a small mixing bowl. Ad the olive oil, salt and pepper, to make a paste. Rub paste all over the piece of meat and allow to marinate for 30 minutes. Preheat oven to 350F. Preheat a grill or grill pan on high. Grill the steak for 3 minutes on each side. Place in a roasting pan and pour the pureed chile sauce over it. Add 2 cups water, cover with foil, and cook in oven for 1 hour until meat becomes flaky. Remove meat from pan, shred, and reserve the sauce. Place y of the tortillas onto a baking sheet. Put a small amount of shredded meat on the tortilla and spoon over some of the sauce. Top with some cheese. Repeat with the remaining ingredients. Bake for 5 minutes and serve.
