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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. top sirloin (or flank, as thick as possible, ask butcher for piece that’s thickest across)
- 2 1/2 lb. flanken (sliced, style, bone-in cross-rib cut for Korean kalbi)
- 2 Tbsp. kosher salt (fine)
- 1 lb. tomatillo (or green tomatoes)
- 4 chili (dried pasilla)
- 1/4 onion (skin removed)
- 2 cloves garlic (skin on)
- 1/2 tsp. salt
- 1/4 lb. chorizo (Oaxacan)
- 9 corn tortillas (recipe here)
- 1 cup guacamole (recipe here)
- 1 cup black bean (puree, recipe here)
- 1 white onion (sliced thick)
- 6 oz. cheese (quesillo or mozarella)
- 4 oz. queso fresco (for garnish, optional)
- 1 cup guacamole
- 8 poblano (fresh)
- 4 Tbsp. chopped cilantro (for garnish, optional)
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