Carne Asada

Carne Asada

1 white onion, chopped
½ C chopped fresh cilantro
1 lime, juiced

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

1 32 oz package corn tortillas
2 C grated cotija cheese
Lime wedges3 lbs. flank steak
1/3 C white vinegar
½ C soy sauce
4 cloves garlic, minced
2 limes, juiced
½ C olive oil
1 tsp. salt
1 tsp. black pepper
1 tsp. white pepper
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. paprika


Slice flank steak very thin, into cubes or strips, and then lay the flank steak in a large 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 the remaining 8 seasonings. Whisk together until blended, and then pour over the steak in dish. Cover with plastic wrap, marinate for 1 to 8 hours.

In a small bowl, stir together 1 chopped onion, cilantro, and the juice of 1 lime. Set aside as a relish for the tacos.

Heat 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°.

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 veggies, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.

Heat vegetable oil in a large skillet over medium-high heat. Cook the steak, stirring constantly, until meat is cooked through and most of the liquid is evaporated.

Warm the tortillas in a skillet for about a minute on each side to make them pliable. Fill with meat, relish and pureed salsa.