The Pueblo Grill Mexican Tacos

Source: The Pueblo Grill, Jasper, Georgia

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

Taco:
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

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.