Cemitas Puebla Steak Tacos with Salsa Verde

Ingredients

• 6 tomatillos, husks removed
• 4 garlic cloves, peeled
• 2 jalapeno chiles
• 1 ripe avocado, pitted, peeled, and coarsely chopped
• 1/2 cup water
• 1 tablespoon kosher salt
• 1/2 large bunch of cilantro, stems and leaves coarsely chopped
• 1 teaspoon paprika
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cloves
• Pinch of ground cinnamon
• 8 limes, halved
• 2 pounds skirt steak, 3/4 to 1 inch thick
• 16 corn tortillas, heated in the skillet or microwave
• Diced white onion
• Chopped fresh cilantro leaves

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