Elk Skirt Steak Tacos | Recipes | Kalamazoo Outdoor Gourmet

Ingredients

• 4 tomatillos, shucked, stemmed and quartered
• 1 avocado, skinned, pitted and quartered
• 1 handful fresh cilantro leaves
• 2 cloves garlic, quartered
• 1 or 2 (depending on desired heat) Serrano chiles, stemmed (you can seed them as well if you wish to further reduce the heat)
• Freshly-squeezed juice of 1/2 lime
• 1/2 teaspoon kosher salt
• 4 red onions, sliced 1/2 inch thick
• Extra virgin olive oil
• Kosher salt
• 6 elk skirt steaks (or beef skirt steak, but cook it to medium rather than medium-well)
• 3 fresh limes
• 18 corn tortillas
• About 4 ounces queso fresco, crumbled
• Fresh cilantro