Being from San Diego, taco shop fare is standard from LA all the way to the border. Carne Asada is the flagstone meat of most shops and now that I'm in texas, I find myself missing it more and more. This recipe is reminiscent of the treasured hole-in-the-wall spots that I have grown up loving. The raw salsa verde adds the perfect acidity to balance the fatty, grilled meat. Keeping the tomatillos raw creates a vibrant and beautiful bright green salsa!

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