Taqueria-Style Tacos

Taqueria-Style Tacos

 

3 pounds flank steak

Marinade:

½ cup soy sauce

½ cup olive oil

⅓ cup white vinegar

4 cloves garlic, minced

2 limes, juiced

Kosher salt and fresh-ground pepper, to taste

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

Kosher salt and fresh-ground pepper, to taste

 

Tacos:

1 package regular size corn or flour tortillas

2 cups grated cotija cheese

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. 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. You can also grill the steak to a nice medium rare, then slice against the grain, or cut into cubes.

Warm tortillas in a dry skillet, or on your grill, 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.