Traditional Mexican Recipe INGREDIENTS
- 3 pounds steak, flank
- 1/2 cup olive oil
- 1/2 cup soy sauce
- 1/3 cup white vinegar
- 4 cloves garlic, minced
- 2 limes, juiced
- 1 tsp white pepper, ground
- 1 tsp black pepper, ground
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp dried oregano
- 1 tsp cumin powder
- 1 tsp paprika
- 1 tsp salt
- 1 onion, chopped
- 1/2 cup fresh cilantro, chopped
- 1 lime, juiced
- 2 large sized tomatoes, chopped
- 2 jalapeno peppers, chopped
- 1 onion, quartered
- 4 cloves garlic, peeled
- 4 New Mexico chile pods, dried
- 1 pinch salt and pepper
- 1 (32 ounce) packet corn tortillas
- 2 cups cotija cheese, grated (optional)
- 2 limes, sliced into wedges
Take a large sized glass baking dish and put the steak in it. Then, put the soy sauce, vinegar, garlic cloves, olive oil, and the juice of two limes in a medium sized bowl, and whisk together. Next, season with the salt, white pepper, black pepper, chili powder, garlic powder, paprika and cumin powder. Mix all of these well and pour over the steak, turning it so that both sides are coated. Then cover it with a plastic wrap and let it marinate for 1-8 hours.
Then take a small bowl and mix together one chopped onion, the juice of one lime, and cilantro, and keep this aside to be used as a relish for the tacos.
Take a skillet and heat it over medium to high heat, and toast the chili pods in it for a few minutes. Then put them in a bowl of water and let them soak for about half an hour.
Next, pre-heat the oven to 230 degrees C (450 degrees F). Put the tomatoes, jalapeños, one onion, and 4 cloves of garlic on a baking sheet and roast these in the oven until toasted, about 20 minutes. Put these roasted vegetables and the soaked chili pods in a food processor or blender, with the pepper and salt, and puree until it is smooth.
In a large skillet placed over medium to high heat, heat the vegetable oil. Cut the marinated steak into strips or cubes, put them in the oil, and cook until most of the liquid evaporates and the meat is tender.In a skillet, warm the tortillas for a minute or so, until they are pliable. You can warm tortillas in a microwave oven too. Arrange 2 to 3 tortillas on a plate, and put a generous helping of beef on them, and top them with some of the onion relish and a big spoon of pureed salsa. Sprinkle as much cheese as you like and garnish with the wedges of lime, and serve.