Carne Asada Tacos

I loved frequenting Taquerias in California for some good ol' tacos without any frills! I found this recipe online that was entitled Taqueria Style Tacos and knew I had to try my hand at it. This makes such a delicious taco! Although I include the recipe for the salsa here, I did not actually make it myself because I had purchased all my ingredients through FreshDirect and could not find some of the items needed to make it. When I do make this recipe again, I will update on the salsa! I am intoxicated by the wonderful aroma released from the steak being cooked. Please give this recipe a try! There are a number of steps, but it is so easy to make! You will not be disappointed. I recommend trying to marinate the steak overnight if possible to really allow the flavors to penetrate it. Enjoy!

Yields: 12-14 6-inch tacos

Ingredients:
1 1/2 lbs. flank steak
Corn tortillas
1 lime, cut into 8 wedges

Marinade
2 tbsp. + 2 tsp. white vinegar
1/4 cup soy sauce
2 cloves garlic, minced
1 lime, juiced
1/4 cup olive oil
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. ground white pepper
1/2 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. dried Mexican oregano or regular
1/2 tsp. ground cumin
1/2 tsp. paprika

Relish
1/2 white onion, chopped small
1/4 cup fresh cilantro, chopped small
1/2 lime, juiced

Salsa
1 large tomato, chopped
1 jalapeno pepper, chopped
1/2 white onion, quartered
2 cloves garlic, peeled
2 dried New Mexico chili pods
pinch of salt and pepper, to taste

Directions:
1. Lay the flank steak into a large 9x13 glass baking dish. In a medium bowl, whisk together the marinade ingredients until well blended.

Pour over the steak in the dish and turn the steak over once to coat both sides really well. Cover with the top or plastic wrap and marinate for 1-8 hours or ideally, overnight.

2. In a small bowl, stir together the relish ingredients and set aside.

3. Preheat the oven to 450 degrees F. Heat a skillet over medium-high heat. Toast chili pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes.

4. Place the tomato, quartered onion, jalapenos, and 2 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chili pods into a blender or food processor, along with salt and pepper. Puree until smooth.

5. Heat vegetable oil in a large skillet over medium heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through, about 5 minutes. Just make sure to watch it carefully and do not overcook or else it will be tough!

6. Warm the tortillas in a clean skillet on medium-high heat for 20-30 seconds on each side. Fill tortillas with a generous amount of beef, top with the relish and salsa. Serve with a wedge of lime on the side.