Taqueria-Style Tacos - Carne Asada

Recipe View Marinate the Steak: Lay flank steak in a large glass baking dish. (Prep time: 5 minutes)

Recipe View Prepare the Marinade: Whisk together soy sauce, olive oil, vinegar, minced garlic, juice of two limes, salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin, and paprika in a bowl. Pour over the steak, ensuring both sides are well coated. (Prep time: 10 minutes)

Recipe View Refrigerate: Cover the dish with plastic wrap and marinate in the refrigerator for at least 1 hour, or up to 8 hours for maximum flavor. (Marinating time: 1-8 hours)

Recipe View Make the Relish: In a small bowl, combine chopped onion, fresh cilantro, and lime juice. Set aside to allow the flavors to meld. (Prep time: 5 minutes)

Recipe View Prepare the Salsa: Preheat the oven to 450 degrees F (230 degrees C). (Prep time: 2 minutes)

Recipe View Toast the Chiles: Heat a skillet over medium-high heat. Add dried New Mexico chile pods and toast for a few minutes until fragrant. Transfer pods to a bowl of water and soak for 30 minutes. (Prep time: 5 minutes, Soak time: 30 minutes)

Recipe View Roast the Vegetables: Place tomatoes, quartered onion, garlic cloves, and jalapeño peppers onto a baking sheet. Roast in the preheated oven until the vegetables are softened and slightly charred, about 20 minutes. (Roasting time: 20 minutes)

Recipe View Blend the Salsa: Transfer the roasted vegetables, along with the soaked chiles, salt, and pepper, into a blender or food processor. Puree until smooth. Add water if needed to reach your desired consistency. (Prep time: 5 minutes)

Recipe View Cook the Steak: Remove steak from the marinade and shake off any 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 and cook, stirring frequently, until cooked through and slightly browned, and most of the liquid has evaporated. (Cook time: 10-15 minutes)

Recipe View Warm the Tortillas: Warm corn tortillas in a dry skillet over low heat for about a minute on each side, or until pliable. (Prep time: 5-10 minutes)

Recipe View Assemble the Tacos: Place some cooked steak on each warm tortilla. Top with onion relish and prepared salsa. Sprinkle with cotija cheese. (Prep time: 5 minutes)

Recipe View Serve: Garnish with lime wedges and serve immediately. (Prep time: 2 minutes)