Restaurant Recipes
The Pueblo Grill Mexican Tacos
Ingredients
Tomatillo Sauce
- 15 green tomatillos
- 7 green chiles, stems and seeds removed
- 1 red chili, stems and seeds removed
- 2 garlic cloves
- Salt to taste
Tacos
- 1 2 tablespoons oil to coat skillet
- 2 pounds steak, cut into 1/4-inch thick bite-size pieces
- 1 bunch cilantro, chopped
- 1 medium onion, chopped
- Salt to taste
- 12 - 16 corn tortillas
Instructions
Tomatillo Sauce
- Toast the green and red chiles in a dry skillet over medium heat until browned.
- Place all the ingredients including the chiles in a blender until the mixture reaches a smooth consistency.
Tacos
- Brown the steak (the restaurant uses a grill) in a large skillet on medium-high heat. Add the onions. Cook until translucent.
- Stir in the salt and cilantro. Set aside.
- Heat a large dry skillet over medium heat. Warm the tortillas for 30 seconds on each side until toasty and pliable.
- Assemble the tacos by placing the steak mixture in the middle and topping with the tomatillo sauce.
Attribution
The Pueblo Grill, Jasper, Georgia