Carne Asada with Nopales and Green Onions Recipe – Sunset Magazine

Ingredients

• SEASONING BLEND
• 3 tablespoons chili powder (a blend of ground chiles and other seasonings)
• 1 tablespoon kosher salt
• 1 tablespoon ground chipotle chile
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 1/2 teaspoon ground coriander
• MEAT AND VEGETABLES
• 3 pounds very thinly sliced skirt steak or flap meat* (sliced horizontally by a butcher into sheets about 1/8 in. thick), or unsliced skirt steak
• 1 can (12 oz.) Mexican lager beer, such as Modelo or Corona
• 2 pounds cactus pads (nopales), cleaned*, sliced lengthwise almost to base
• 2 pounds green onions or spring onions*, roots and scraggly tops trimmed, large bulbs split in half
• SERVING
• Corn tortillas (7 to 8 in. wide)
• [SUB_RECIPE_LINK {Salsa Verde and/or} {152517}]