This is one of the first recipes I worked on when I first moved out of Mexico, not only because I missed the flavours but also because it is a people’s pleaser. Over the years new ingredients have been added to find the perfect balance between flavour and tenderness of the meat.
Blend all the marinade ingredients together in a blender. Place the beef into the marinade and ensure it is well coated. Cover and refrigerate overnight or for at least 2 hours.
Prepare your salsa by first draining and rinsing the tomatillos, then combining all ingredients in a blender. Transfer the mix to a saucepan to simmer for about 10 minutes, until thickened. Set aside to cool.
On a hot grill or frypan, cook the steaks to your liking. Remove from the heat to let them rest for about 5 minutes before slicing it thinly against the grain. Season to taste.
Get a dry frypan very hot and heat your tortillas each side until soft and floppy, wrapping them in a tea towel as you go to stay warm.
Assembled your taco by placing the beef onto the warm tortilla, topping with the fresh coriander and diced onion, the salsa verde, and finishing with a lime wedge.