Ever since I first mixed chipotle chilies en adobo with crema, this has become one of my favorite summer grilled meals.
Thinly sliced tomatillos in place of lettuce leaves provide a nice barrier for the bun so it doesn’t get mushy from the juices. Sweet grilled onions complement the tartness and crunch of this green lining perfectly. Garlicky, vinegary, oregano-flavored meat pile is a trap for crema. Because you really want to load the torta with this creamy, tangy, spicy, smoky, and Oh-so-fruity! sauce.
WHAT WENT IN
— 1 1/2 lb beef flank steak
— 1/2 cup chopped garlic
— 1/2 cup chopped scallions
— 2 Tbsp minced jalapeño chiles
— 1 tsp ground cumin
— 2 Tbsp fresh oregano leaves
— 2 Tbsp balsamic vinegar
— 1 red onion, sliced 1/2” thick
— 2 tsp olive oil
— 6 Kaiser rolls
— 3 tomatillos, papery skin removed, thinly sliced
CHIPOTLE CREMA
— 2 canned chipotle chiles in adobo sauce, minced
— 1 1/2 cups Mexican crema
THE PROCESS
1. In a food processor or with am immersion blender, purée together garlic, scallions, chili, cumin, oregano, and vinegar. Rub over meat.
2. Rub onion slices with oil.
3. Grill the meat on high, about 5-6 min per side for rare. Rest for 5 min when done.
4. Grill onions until lightly browned.
5. Mix chipotle with crema.
6. To serve, slice the meat against the grain very thin.
7. Line the bottom of the bun with tomatillos, layer with onion rings, pile up the meat, and saturate with sauce. So good!
