Ingredients
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3 pounds flank steak
Marinade:
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½ cup soy sauce
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½ cup olive oil
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⅓ cup white vinegar
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4 cloves garlic, minced
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2 limes, juiced
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1 teaspoon salt
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1 teaspoon ground black pepper
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1 teaspoon ground white pepper
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1 teaspoon garlic powder
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1 teaspoon chili powder
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1 teaspoon dried oregano
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1 teaspoon ground cumin
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1 teaspoon paprika
Onion Relish:
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1 white onion, chopped
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½ cup chopped fresh cilantro
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1 lime, juiced
Salsa:
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4 dried New Mexico chile pods
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2 large tomatoes, chopped
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1 white onion, quartered
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4 cloves garlic, peeled
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2 jalapeno peppers, chopped
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1 pinch salt and black pepper
Other:
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1 (32 ounce) package corn tortillas
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2 cups grated cotija cheese (Optional)
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2 limes, cut into wedges
Directions
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Lay flank steak in a large glass baking dish.
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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.
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Make the relish: Stir onion, cilantro, and lime juice together in a small bowl. Set aside.
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Make the salsa: Preheat the oven to 450 degrees F (230 degrees C). 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.
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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.
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Transfer vegetables into a blender or food processor. Add soaked chiles, salt, and pepper; puree until smooth.
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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.
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Warm tortillas in a dry skillet over low heat for about a minute on each side.
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Place some steak on each tortilla; top with relish and prepared salsa. Sprinkle with cotija cheese. Garnish with lime wedges and serve.
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Nutrition Facts (per serving)
369 | Calories |
20g | Fat |
32g | Carbs |
18g | Protein |
Nutrition Facts | |
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Servings Per Recipe 16 | |
Calories 369 | |
% Daily Value * | |
Total Fat 20g | 25% |
Saturated Fat 7g | 35% |
Cholesterol 44mg | 15% |
Sodium 840mg | 37% |
Total Carbohydrate 32g | 12% |
Dietary Fiber 5g | 18% |
Total Sugars 2g | |
Protein 18g | 36% |
Vitamin C 12mg | 13% |
Calcium 182mg | 14% |
Iron 3mg | 15% |
Potassium 391mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.