Steak and Onion Enchiladas with Verde Sauce Avocado Salsa and Pickled Chile Crema

Ingredients

• 4 jalapeños
• 10 tomatillos, husked and rinsed well
• 3 cloves garlic, smashed
• 2 white onions, 1 cut into chunks, 1 thinly sliced
• Canola oil, for drizzling
• Kosher salt
• 2 tablespoons chicken bouillon powder
• 1 small bunch fresh cilantro, stems and leaves separated
• 1 1/4 teaspoons ground cumin
• One 14-ounce skirt steak
• Freshly ground black pepper
• One 15-ounce can black beans, drained and rinsed
• 1/4 cup Mexican crema
• 8 yellow corn tortillas
• 16 ounces Oaxaca cheese, grated (see Cook’s Note)
• 1/3 cup distilled white vinegar
• Pinch kosher salt
• 1 small jalapeño, thinly sliced
• 1 serrano chile, thinly sliced
• 1 Fresno chile, thinly sliced
• 1 cup Mexican crema
• 2 avocados, pitted and diced
• 1/4 cup fresh cilantro leaves, roughly chopped
• Juice of 2 limes
• 1 radish, thinly sliced
• Kosher salt
• 1/4 cup thinly sliced red cabbage
• 1/4 cup thinly sliced green cabbage
• Juice of 1/2 lime
• Fresh cilantro leaves, for topping
• Grated Oaxaca cheese, for topping

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