1 whole skirt steak, fat trimmed
Kosher salt
Pinch granulated sugar
1 teaspoon cayenne pepper
1 teaspoon sweet paprika
2 teaspoons coriander seed
Extra-virgin olive oil
5 tomatillos, peeled and rinsed
1 shallot, halved
1 garlic head, halved
2 jalapenos
Extra-virgin olive oil
Salt
2 limes, zested and juiced
1/2 cup freshly picked cilantro leaves
2 cups creme fraiche
2 limes, juiced and zest of 1 lime
Kosher salt and freshly cracked black pepper
2 cups masa harina
3 tablespoons lard, plus more for cooking
1 1/2 cups hot water
3 corn tortillas
1 skirt steak, cut in half and sliced on the bias
2 tablespoons tomatillo salsa
2 tablespoons lime creme fraiche
1/2 cup freshly picked cilantro leaves
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