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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees . Freeze the meat for 10 minutes.(Chilling raw meat in the freezer firms it up a bit and makes it easier to thinly slice.)

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  • On a foil-lined baking sheet, spray the tomatillos with the vegetable oil; season with salt and pepper. Roast until the tomatillos are charred, about 20 minutes.

  • While the tomatillos roast, heat 3 tbsp. canola oil in a cast-iron skillet or griddle pan over medium-high heat. Add the onion, garlic, cumin, coriander and oregano; season. Saute until the onions are tender, 10 to 12 minutes. Deglaze with the lager and reduce by half.

  • Puree the roasted tomatillos in a food processor with the chiles, cilantro and honey. Add the tomatillo puree to the skillet and keep the salsa verde at a simmer.

  • Shave the meat against the grain. Add 1 tbsp. canola oil to a clean cast-iron skillet or griddle pan over high heat. Sear and toss the meat to cook through, working in a few batches. Season and, once all the meat is browned, dress with worcestershire.

  • Turn on the broiler. Pile the meat on the roll bottoms, scatter cheese on top and arrange on a baking sheet. Broil for 1 minute to melt cheese. Before serving, add lots of salsa verde and the bun tops.

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