Ingredients

• 1 pound skirt steak
• 1 teaspoon paprika
• Kosher salt and freshly ground black pepper
• 2 tablespoons corn oil
• 1/4 cup corn oil
• 4 flour tortillas (approximately 13 inches)
• 2 cups shredded Monterey Jack cheese
• 1 cup tomato salsa, your favorite or Dos Toros Tomato Salsa, recipe follows
• 1 cup guacamole, your favorite or Dos Toros Guacamole, recipe follows
• Your favorite hot sauce or Dos Toros Verde Hot Sauce, recipe follows
• 6 Roma tomatoes, diced
• 1 1/2 small red onions, diced
• 1 cup fresh cilantro, chopped
• 1/4 cup lime juice
• 1 tablespoon kosher salt
• 6 avocados, diced
• 1 1/2 teaspoons kosher salt
• Juice from 2 limes
• 1/2 small red onion, diced (about 1 cup)
• 1/4 cup fresh cilantro
• 5 jalapenos, stems removed
• 9 tomatillos, husks removed
• Heaping 1/4 cup diced Spanish onions
• 6 cloves garlic
• 2 teaspoons kosher salt

Instructions

1. For the steak: Preheat a griddle or grill pan over high heat.
2. Season both sides of the steak with the paprika and some salt and pepper. Add the oil to the griddle and cook the steak for about 3 minutes per side to medium rare. Let rest for 10 minutes before slicing into strips against the grain.
3. For the quesadillas: Preheat a griddle or large skillet over medium-high heat.
4. Brush the griddle with 1 tablespoon of the corn oil. Place a tortilla onto the griddle and sprinkle with about 1/2 cup of the cheese. Cook until the cheese starts to melt and the tortilla turns light brown. Place about 4 slices of steak, 1/4 cup tomato salsa, 1/4 cup guacamole and some hot sauce on top of the cheese in a vertical line. Fold the outside thirds into the middle. Remove to a plate and enjoy. Repeat with the remaining ingredients.
5. Combine the tomatoes, onions, cilantro, lime juice and salt in a bowl and mix.
6. In a large bowl, combine the avocados and salt. Lightly mash the avocados with a fork, leaving them a little chunky. Add the lime juice, red onion and cilantro and gently mix together until combined.
7. Heat a grill to medium-high heat. Grill the jalapenos for about 8 minutes or until all sides are lightly charred.
8. Combine the jalapenos, tomatillos, onions, garlic, salt and 2 cups water in a medium pot and cook on medium heat until the peppers are soft, approximately 30 minutes. Let cool slightly, then transfer to a blender and blend until smooth. Transfer to a bowl and let cool. Store in a resealable container.