INGREDIENTS
1
cut into 2-inch chunks 2 pounds flank steak
1 lb
Baby potatoes
2
Bay leaves
1
Carrot, large
3 cloves
Garlic
4
Guajillo chiles, dried
2
lbs Tomatillos
1/2
White onion
1 cup
White onion
2 tsp
Kosher or sea salt
10
Peppercorns, whole black
2 tbsp
Canola or safflower oil
1
Corn tortillas
2
Water