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Export 15 ingredients for grocery delivery
Step 1
Roast tomatoes on a griddle until charred spots appears and tomatoes becomes soft.
Step 2
Let them slightly cool down and then place them on a blender with garlic, salt, a pinch of cumin, and chipotle chilies. Add arbol chilies if you want salsa to be spicy.
Step 3
Blend for half a minute, transfer to a jar or bowl and set aside.
Step 4
In a small bowl, add beef stock, a pinch of cumin, pepper and salt to taste. Add oil and mix well.
Step 5
Heat 3 tablespoons of oil on a cast iron skillet or frying pan. Add the steak and stir for half a minute or until lightly crispy.
Step 6
Pour the beef stock mixture, mix and cook for 1 to 2 minutes taking care of not letting the meat dry out.
Step 7
Place the steak on a plate and cover with aluminum foil to keep it warm and juicy.
Step 8
Place a cast iron skillet or a comal over medium heat and warm up tortillas (read notes).
Step 9
Place a tortilla on a plate then add meat in the center. Top with cilantro, onions and radishes.
Step 10
Drizzle with the chipotle sauce and serve immediately.
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