Taqueria-Style Tacos - Carne Asada
Marinade:
½ cup soy sauce
½ cup olive oil
1/3 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
Onion Relish:
1 white onion, chopped
½ cup chopped fresh cilantro
1 lime, juiced
Salsa:
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
Other:
1 (32 ounce) package corn tortillas
2 cups grated cotija cheese (Optional)
2 limes, cut into wedges
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.
Per serving: 369 calories; 20g fat; 32g carbs; 18g protein
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