INGREDIENTS
3 cloves
garlic, peeled
4
medium tomatillos, husked, rinsed and halved
2
chipotles in adobo
1/4 cup
water
Kosher salt,
1 7 ounce can
chipotles in adobo
1 lb
skirt or flank steak
3 tbsp
olive oil, divided
2
medium yellow onions, sliced ¼-inch thick
Kosher salt and freshly ground pepper,
Tortillas, for serving