Chicago-Style Steak Burrito

foodnetwork.com

Yollie

subheading: Salsa Verde:

12 ounces large tomatillos (about 3), husks removed

3 cloves garlic, skin intact

1 dried ancho chile

1 poblano chile

1 small yellow onion, skin and root intact, quartered

¼ cup fresh cilantro leaves

1 teaspoon agave

1 Roma tomato, chopped

1 lime, juiced

Kosher salt and freshly ground black pepper

subheading: Burrito:

1 pound outside skirt steak

Mexican-style all-purpose seasoning such as dried adobo spice, for sprinkling

Oil, for the grill

4 jumbo flour tortillas

Sour cream, shaved iceberg lettuce, diced beefsteak tomato and very thinly-sliced avocado, for serving

2 cups shredded Chihuahua or Oaxacan cheese

Store-bought fire-roasted red salsa, for serving

Directions at foodnetwork.com

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