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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours. | 2. NOW THE ONION RELISH: In a small bowl, stir together 1 chopped white onion, cilantro and the juice of 1 lime. Set aside to use as a relish for the tacos. | 3. FOR THE PUREED CHILE SALSA: Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, and then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C). | 4. Place the tomatoes, 1 onion, jalapenos and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth. | 5. Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated. | 6. Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
steak	3	lb		1672.8038	0.0	294.3047	46.1041
white vinegar	1/3	cup		14.28	0.0317	0.0	0.0
soy sauce	1/2	cup		67.575	6.2857	10.3785	0.7268
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
lime juice	2			7.5625	2.5469999999999997	0.127	0.0212
olive oil	1/2	cup		954.72	0.0	0.0	108.0
salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
white pepper	1	teaspoon		7.104	1.6466	0.2496	0.0509
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
white onion	1		chopped	64.0	14.944	1.76	0.16
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
lime juice	1			7.5625	2.5469999999999997	0.127	0.0212
tomato	2		chopped	65.52	14.1596	3.2032	0.728
jalapeno pepper	2		chopped	3.2625	0.7312	0.1024	0.0416
white onion	1		quartered	64.0	14.944	1.76	0.16
garlic clove	4		peeled	-	-	-	-
red chile pod	4			-	-	-	-
salt pepper	1	pinch		-	-	-	-
corn tortilla	1	package		-	-	-	-
cotija cheese	2	cups	grated	878.4	9.527999999999999	48.0	72.0
lime	2		cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.