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.