Steak Street Tacos with Salsa Verde

Serves 6

Ingredients

For the Steak

• 4 lbs flap meat, thinly sliced for steak tacos. If you're in Santo Domingo, Nello's will slice it perfectly for you.
• 1¼ lbs pork lard (approximately 567 g)
• 1¼ cups water
• 1 white onion, quartered
• ½ head of garlic, cloves unpeeled
• 3 bay leaves
• Salt and black pepper, to taste

For the Green Salsa

• 6 serrano peppers, halved lengthwise and stems removed
• 6 jalapeños, halved lengthwise and stems removed
• 8 tomatillos, husks removed and rinsed
• 1 white onion, quartered
• 1 small zucchini, cut into chunks
• ⅓ cup finely chopped cilantro
• 2–3 cups chicken broth, as needed
• 2–4 tablespoons olive oil, divided
• Salt and black pepper, to taste

For the Sautéed Onions

• 2 white onions, thinly sliced
• A little of the rendered fat from cooking the steak
• Salt, to taste

For Serving

• 1–2 white onions, finely diced
• Fresh cilantro, finely chopped
• Small white corn tortillas
• Limes, cut into wedges

Instructions

1. Season the Steak

Season each slice of steak with salt and black pepper on both sides.

2. Prepare the Pot

In a wide, deep pot, combine the pork lard and 1¼ cups of water. Heat over medium-high heat until the lard melts and the mixture begins to bubble gently.

3. Cook the Steak

Using tongs, gradually add the slices of steak to the pot, making sure they are as submerged as possible in the fat and liquid. Add the quartered onion, unpeeled garlic cloves, and bay leaves.

Reduce the heat to medium-low and cook for approximately 40–55 minutes, moving the meat around occasionally to ensure even cooking.

During the first part of the cooking process, the steak will cook gently in the mixture of water and lard. As the water evaporates, the meat will begin to brown in the fat. Keep an eye on the temperature to prevent burning.

4. Start the Green Salsa

While the steak cooks, heat a little of the olive oil in a pot over medium-high heat.

Add the serrano peppers, jalapeños, and onion. Sauté until they begin to brown and the peppers develop small blisters on their skins.

Add the zucchini and continue cooking until it also develops a little color.

5. Cook the Tomatillos

Add enough chicken broth to the pot so that, once the tomatillos are added, they will be approximately halfway submerged.

When the broth begins to boil, add the tomatillos and cook for 2–3 minutes, until they begin to soften slightly.

6. Blend the Salsa

Remove the pot from the heat and allow the mixture to cool slightly.

Transfer the solid ingredients to a blender or food processor, along with the cilantro. Gradually add the cooking liquid, just enough to achieve a thick but pourable consistency.

With the blender running, slowly drizzle in the remaining olive oil to help emulsify the salsa. Season with salt and black pepper to taste.

Allow the salsa to cool, then refrigerate until ready to serve.

Note: This salsa is quite spicy. For a milder version, reduce the number of peppers or remove their seeds and membranes.

7. Finish Browning the Steak

After approximately 30–35 minutes, the steak should be cooked through and tender. Continue cooking until the water has evaporated and the edges of the meat begin to brown in the lard.

This final stage may take another 10–15 minutes. The total cooking time will depend on the pot, temperature, and thickness of the meat.

The goal is tender, juicy steak with lightly browned edges, without drying it out.

8. Chop the Steak

Remove the steak from the pot, leaving behind the onion, garlic, and bay leaves.

Chop the meat into small pieces, similar to how it's served at traditional Mexican taquerías, and transfer it to a serving platter.

As you chop, spoon a little of the rendered fat and cooking juices over the meat to keep it moist and flavorful.

9. Prepare the Sautéed Onions

In a separate skillet, add a little of the rendered fat from cooking the steak.

Add the sliced onions and season lightly with salt.

Cook over medium to medium-low heat, stirring occasionally, until the onions are soft, lightly golden, and have absorbed the flavor of the meat.

10. Warm the Tortillas

Heat a griddle, comal, or skillet over medium heat.

Before placing each tortilla on the griddle, lightly dip or brush its edges with some of the rendered fat from the steak.

Warm on both sides until soft, pliable, and lightly golden in spots.

11. Assemble the Tacos

Spread a little green salsa over each warm tortilla. Add a generous portion of steak, then top with finely diced raw white onion, fresh cilantro, and a squeeze of lime.

Serve immediately, with the sautéed onions and extra green salsa on the side.