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Place the steak in a mixture of orange juice, lime juice, minced garlic, crushed onion, chopped cilantro, and diced jalapeño. Place in a ziptop bag and marinate for a minimum of 30 minutes, but no longer than two hours.
Start with a medium-sized pan on a medium-high flame. Remove the seeds from the dried guajillo and ancho chilies. Lightly toast the chilies and garlic cloves in the dry, hot pan for around two minutes, making sure not to burn the garlic.
Add the onions and cook for another minute. Next, add the roasted tomatoes, chipotle in adobo, adobo sauce, oregano, cider vinegar, water, salt, fresh orange juice, and a splash of olive oil. Cook for around four to five minutes and season with some pepper.
Place the mixture in a blender. Blend until the mixture is smooth. You can strain the sauce or use as-is. Set aside till later.
Embasa makes an OU kosher chipotle in adobo sauce.
Remove the steak from the marinade. Season with salt and pepper and sear the meat on a hot grill. Sear both sides and cook to you desired doneness.
Once done, rest the meat for a few minutes then cut into thin slices against the grain.
Chop the cilantro and add it to the diced onion. Warm the tortillas on a hot pan.
To build, place two overlapping tortillas on a plate. Add a few slices of marinated grilled steak. Top with some of the red sauce and the onion-cilantro mixture.