- 8 ounces fresh tomatillos (about 5 medium), husked and rinsed
- 3 large cloves garlic, unpeeled
- 1 (7 ounce) can chipotles in adobo, divided
- ¾ teaspoon salt, divided
- 1 pound skirt steak, trimmed
- 1 large white onion, sliced into rounds about ½ inch thick
- 1 tablespoon extra-virgin olive oil
- 12 corn tortillas, warmed
- Fresh cilantro for garnish
- 1Preheat grill to medium-high.
- 2Grill tomatillos, turning occasionally, until blackened and very soft, about 10 minutes total. Transfer to a baking sheet and let cool completely, about 15 minutes.
- 3Meanwhile, cook garlic in a small dry skillet over medium heat, turning occasionally, until blackened in spots and soft, about 10 minutes. Transfer to a plate. When cool enough to handle, remove the papery skins.
- 4Scrape the tomatillos and any juices into a mini food processor. Add the garlic, 3 chipotles and ¼ teaspoon salt. Pulse until coarsely pureed. Transfer to a bowl and set aside.
- 5Puree the remaining chipotles and the adobo sauce in the food processor. Brush steak with the puree and sprinkle with ¼ teaspoon salt. Brush onion with oil and sprinkle with the remaining ¼ teaspoon salt.
- 6Oil the grill rack. Grill the onion rounds, turning occasionally, until golden and soft, about 10 minutes. Grill the steak, turning once, until an instant-read thermometer inserted into the thickest part registers 125°F for medium-rare, about 3 minutes per side.
- 7Transfer the steak and onion to a cutting board and let rest for 5 minutes. Coarsely chop the onion and slice the steak against the grain. Serve the steak and onion in tortillas with the reserved salsa and cilantro, if desired.