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3 pounds market steak
1 cup orange juice
1/2 onion, crushed
1/2 cup chopped fresh, cleaned cilantro
1/4 jalapeño, finely diced
3 dried guajillo chiles
1 dried ancho chile
2 roasted Roma tomatoes
1/4 onion
2 cloves garlic, minced, or 2 cubes Gefen Frozen Garlic
1/2 chipotle in adobo (see note)
1/2 tablespoon adobo sauce
1/4 teaspoon Mexican oregano
1/2 teaspoon salt
fresh cracked pepper
splash of cider vinegar
1 and 1/2 cups water
juice of 1 orange
splash of Bartenura Olive Oil
1 pint diced onion
1 cup fresh, cleaned cilantro
16 corn tortillas
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.
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.
How Would You
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What brand sells corn tortillas?
Any supermarket in the US has tons of kosher tortilla options, we don’t have a particular favorite.