Chile Colorado Tacos

Name: Chile Colorado Tacos
Ingredients: 3 pounds raw beef (preferably in one piece (hanger steak, hanging tender, or top sirloin), trimmed and cut into ½‑by-2-inch pieces); kosher salt; freshly cracked black pepper; 1 tablespoon vegetable oil; 1 yellow onion (thinly sliced); 1 teaspoon cumin seeds; 8 Roma tomatoes (chopped); 1 cup husked, rinsed, and halved tomatillos; 6 cloves garlic (peeled and minced); 1 dried pasilla pepper (stemmed and seeded); 2 dried guajillo chiles (stemmed and seeded); 1 dried chile morita (stemmed and seeded); 2 bay leaves; 1 cup water; 16–18 warm corn tortillas (I made my own from white corn masa harina); 2 red onions (very thinly sliced)

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Ingredients

3 pounds raw beef (preferably in one piece (hanger steak, hanging tender, or top sirloin), trimmed and cut into ½‑by-2-inch pieces)
kosher salt
freshly cracked black pepper
1 tablespoon vegetable oil
1 yellow onion (thinly sliced)
1 teaspoon cumin seeds
8 Roma tomatoes (chopped)
1 cup husked, rinsed, and halved tomatillos
6 cloves garlic (peeled and minced)
1 dried pasilla pepper (stemmed and seeded)
2 dried guajillo chiles (stemmed and seeded)
1 dried chile morita (stemmed and seeded)
2 bay leaves
1 cup water
16–18 warm corn tortillas (I made my own from white corn masa harina)
2 red onions (very thinly sliced)