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Directions:

For the Salsa Asada Verde:

Roast the Ingredients:
Heat a comal or a dry skillet over medium heat. Place the tomatillos, jalapeños, serrano peppers, onion, and unpeeled garlic on the comal. Roast until the tomatillos are soft and charred, and the peppers and garlic have blistered skins, about 10-15 minutes. Turn occasionally to roast evenly.

Prepare the Salsa:
Once everything is roasted, peel the garlic. Transfer the roasted tomatillos, peppers, onion, and garlic to a molcajete (or blender/food processor). Add a pinch of salt, and mash/grind until the salsa reaches a slightly chunky consistency. Adjust salt to taste. Set the salsa aside.

For the Tacos:

Cook the Bistec:
Season the thinly sliced bistec with cumin, chili powder, salt, and pepper. Heat a skillet or grill pan over medium-high heat. Cook the steak for about 2-3 minutes per side until browned and cooked through. Let the meat rest for a few minutes before slicing it into bite-sized pieces.

Warm the Tortillas:
Heat the corn tortillas on a dry skillet or directly over a flame until warm and slightly charred.

Assemble the Tacos:
Place the sliced bistec on each tortilla. Spoon the salsa asada verde on top, followed by diced onion and chopped cilantro. Serve with lime wedges for a fresh burst of citrus.

Enjoy these mouthwatering Tacos de Bistec con Salsa Asada Verde for an authentic and vibrant Mexican street food experience! 🌮💚