Taqueria-Style Tacos - Carne Asada

Name: Taqueria-Style Tacos - Carne Asada
Total time: 120
Yield: 16
Ingredients: 3 pounds flank steak; 0.5 cup soy sauce; 0.5 cup olive oil; 0.33333334326744 cup white vinegar; 4 cloves garlic, minced; 2 limes, juiced; 1 teaspoon salt; 1 teaspoon ground black pepper; 1 teaspoon ground white pepper; 1 teaspoon garlic powder; 1 teaspoon chili powder; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1 teaspoon paprika; 1 white onion, chopped; 0.5 cup chopped fresh cilantro; 1 lime, juiced; 4 dried New Mexico chile pods; 2 large tomatoes, chopped; 1 white onion, quartered; 4 cloves garlic, peeled; 2 jalapeno peppers, chopped; 1 pinch salt and black pepper; 1 (32 ounce) package corn tortillas; 2 cups grated cotija cheese; 2 limes, cut into wedges

Recipe by stanicks from allrecipes.com

Dinner 2 Hr.

Ingredients

16 servings

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3 pounds flank steak
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0.5 cup soy sauce
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0.5 cup olive oil
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0.33333334326744 cup white vinegar
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4 cloves garlic, minced
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2 limes, juiced
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1 teaspoon salt
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1 teaspoon ground black pepper
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1 teaspoon ground white pepper
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1 teaspoon garlic powder
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1 teaspoon chili powder
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1 teaspoon dried oregano
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1 teaspoon ground cumin

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1 teaspoon paprika
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1 white onion, chopped
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0.5 cup chopped fresh cilantro
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1 lime, juiced
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4 dried New Mexico chile pods
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2 large tomatoes, chopped
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1 white onion, quartered
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4 cloves garlic, peeled
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2 jalapeno peppers, chopped
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1 pinch salt and black pepper
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1 (32 ounce) package corn tortillas
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2 cups grated cotija cheese
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2 limes, cut into wedges

Instructions

Lay flank steak in a large glass baking dish.
Make the marinade: Whisk soy sauce, oil, vinegar, 4 cloves of garlic, juice of two limes, salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin, and paprika together in a bowl until well blended; pour over steak, turning to coat both sides. Cover the dish with plastic wrap and marinate in the refrigerator for 1 to 8 hours.
Make the relish: Stir onion, cilantro, and lime juice together in a small bowl. Set aside.
Make the salsa: Preheat the oven to 450 degrees F (230 degrees C). Heat a skillet over medium-high heat. Add chile pods and toast for a few minutes; transfer pods to a bowl of water and soak for 30 minutes.
Place tomatoes, 1 onion, 4 cloves of garlic, and jalapeños onto a baking sheet. Roast in the preheated oven until vegetables are toasted, about 20 minutes.
Transfer vegetables into a blender or food processor. Add soaked chiles, salt, and pepper; puree until smooth.
Remove steak from the marinade and shake off excess. Discard the remaining marinade. Cut the marinated flank steak into cubes or strips. Heat vegetable oil in a large skillet over medium-high heat. Add steak; cook and stir until cooked through and most of the liquid has evaporated.
Warm tortillas in a dry skillet over low heat for about a minute on each side.
Place some steak on each tortilla; top with relish and prepared salsa. Sprinkle with cotija cheese. Garnish with lime wedges and serve.