Flank Steak Tacos with Tomatillo and Guajillo Sauce
4 dried Guajillo chilies (available at specialty food stores and Latin markets)
5 dried Pasilla Chile
10 tomatillos husked
4 garlic cloves chopped
½ teaspoon dried oregano
1 teaspoon cumin
11/2 lb. flank steak cubed
3 large avocados, halved and pitted
½ cup chopped cilantro
½ cup diced red onion
1 teaspoon salt
¼ cup vegetable oil
12 corn tortillas
In four cups of very hot water placed dried chilies, but a heavy item on top to keep submerged for 30 minutes. Remove stems and deseed chilies and place in a blender. Place the tomatillos in a 400 degree oven and roast for 20 minutes. Put tomatillos in blender with chilies. Put garlic, oregano and cumin along with two cups of water from chilies into blender and puree until smooth. Put puree in an over proof pan. Brown flank steak in a separate frying pan making sure not to over crowd meat. Put the browned meat into sauce, completely cover and put into oven for 25 minutes. Remove from oven.
Combine avocados, cilantro, red onion and salt in a mixing bowl.
Heat vegetable oil in small skillet over medium heat. Add 1 tortilla at a time until softened. Place meat, sauce and avocado into taco and roll.