3 stemmed — dried chipotle
— chilies (or canned — chipotle chilies — in , (up to 6) adobo) 15 garlic cloves — unpeeled
5 medium tomatillos — husked and rinsed
salt 1/4 teaspoon sugar
1 tablespoon olive oil or vegetable oil or rich
— tasting lard 4 piece es (5 to 6-ounce) of skirt steak —
trimmed of — exterior fat 1 medium white onion — thinly sliced
1/2 teaspoon cumin
1/2 teaspoon black pepper
2/3 cups beef broth
chopped cilantro for garnish
Preheat broiler. Toast chilies in a heavy skillet over medium heat for about 30 seconds. Rehydrate dried chilies in hot water for about 30 minutes, then drain, discarding the soaking liquid. Roast unpeeled garlic on the griddle or skillet, turning occasionally, until soft (they will blacken in spots), about 15 minutes; cool and peel. Roast tomatillos under broiler for 5 minutes, until blackened on one side, flip and repeat on other side.
In a food processor, puree tomatillos and their juices, chilies and three cloves garlic into a fine textured puree. Taste and season with salt and sugar. Set aside.
Heat the oil or lard in a large heavy skillet over medium heat. When very hot, pat the steak dry, sprinkle with salt and lay in the pan in a single layer. Sear well on both sides until meat is rare to medium rare, 3 to 4 minutes. Remove to rack set over a plate. Add the onions to the skillet and cook, stirring regularly, until brown but still crunchy, about 5 minutes. Add the salsa to the skillet along with the cumin, pepper, and remaining cloves of garlic. Stir as the salsa reduces for several minutes, then stir in the broth and simmer for about 5 minutes. Return the meat to the pan and let it warm through, about 5 minutes or until the meat is done to your liking. Taste the sauce and add a little more salt and sugar if necessary. With a spatula or slotted spoon, transfer the steaks to a serving platter, then spoon the sauce, onions and garlic over and around them. Sprinkle with the cilantro.