Carne Asada Tacos

Usually when I find a new recipe to try I make some changes to make it more original and to my taste.  This time I went in following the ingredients exactly. I have always loved Carne Asada and whenever I see it at restaurants I always order it, so when I saw this recipe I needed to try it.  It was delicious!  Try it for yourself and you will not be disappointed!

Steak and Marinade Ingredients

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

Relish Ingredients

• 1 white onion, chopped
• 1/2 cup chopped fresh cilantro
• 1 lime, juiced

Salsa Ingredients                                                  

• 2 large tomatoes, chopped
• 2 jalapeno peppers, chopped
• 1 white onion, quartered
• 4 cloves garlic, peeled
• 4 dried New Mexico chile pods
• 1 pinch salt and pepper to taste

Other ingredients 

• 1 (32 ounce) package corn tortillas
• 2 cups grated cotija or shredded chedder cheese (optional)
• 2 limes, cut into wedges

Directions

1. Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.
2. In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.
3. Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).
4. Place the tomatoes, 1 onion, jalapenos, and 4 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 chile 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-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
6. Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.