YIELD: 4 SERVINGS 2 cloves garlic 1 tsp. kosher salt 1 tsp. ground cumin 1 tsp. dried oregano, preferably Mexican ½ tsp. coarsely ground black pepper 1 Tbsp. plus 1 tsp. olive oil 1½ lbs. skirt steak, cut in half crosswise 2 poblano chiles 1 red bell pepper 1 large white onion, halved and thinly sliced ½ tsp. dried thyme ½ cup crema or heavy cream 1 cup seedless grapes, halved warm corn tortillas, as needed Chop the garlic with the salt until it becomes a paste. Transfer to ...
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