Carne Asada Tacos or Al Pastor Tacos

Recipe View In a blender, combine 1/2 chopped onion, 2 cloves garlic, parsley, oregano, paprika, anise seed, black pepper, cumin, sage, thyme, bay leaves, cloves, soy sauce, vinegar, orange juice, and lime juice. Pulse until a smooth paste forms, scraping down the sides as needed (3-5 minutes). Spread the paste generously over both sides of the flank steak. Wrap tightly in plastic wrap and refrigerate for at least 6 hours, or preferably overnight.

Recipe View Preheat an outdoor grill to medium-high heat and lightly oil the grate. Remove any excess marinade from the flank steak.

Recipe View Grill the steak until it firms up and reaches a slightly pink center, about 8 minutes per side. Use an instant-read thermometer to ensure the internal temperature reaches 140°F (60°C). Once cooked, chop the steak into small, bite-sized pieces and transfer to a platter. Cover to keep warm until serving.

Recipe View For the salsa, combine 1 chopped onion, tomatoes, chipotle peppers, and 3 cloves garlic in a blender. Pulse until you achieve your desired consistency. If the salsa becomes too thick, add water to thin it out. Transfer the salsa to a serving bowl.

Recipe View Warm the corn tortillas on a microwave-safe plate for about 1 minute.

Recipe View To assemble the tacos, layer the beef over stacks of two corn tortillas. Top with the prepared salsa, remaining 1/2 chopped onion, radishes, and cilantro. Serve immediately and enjoy!