Yields16 ServingsPrep Time25 minsCook Time10 minsTotal Time35 mins
1360 g steak
80 ml white vinegar
120 ml of soy sauce
4 cloves of garlic, mince
2 limes, squeezed
120 ml olive oil
6 g salt
2 g ground black pepper
2 g ground white pepper
3 g knoflookpoeder
3 g chilipoeder
2 g dried oregano
2 g of ground cumin
2 g paprika
1 white onion, mince
25 g chopped fresh cilantro
1 lime, sap
2 large tomatoes, chopped
2 jalapeno peppers, mince
1 white onion, quartered
4 cloves of garlic, peeled
4 gedroogde chili New Mexico pods
1 g salt and pepper to taste
corn tortilla's
265 g grated Cotija cheese (Optional)
2 limes, cut into wedges
1Place the steak in a large glass baking dish.
2In a medium bowl, mix the vinegar, soy sauce, 4 cloves of garlic, juice of two limes and olive oil together.
3Season with salt, black pepper, white pepper, garlic powder, chilipoeder, oregano, cumin and paprika.
4Beat until well blended and pour over the steak in the dish.
5Turn the steak once good is well covered in the sauce so the steak with the sauce
7Let marinate for 1 up to 8 hour.
8In a small bowl stir together 1 chopped white onion, cilantro and the juice of 1 lime. Set this aside for later to use as a sauce for the tacos.
9Heat a skillet over medium heat.
10Toast chile pods in the pan for a few minutes, then to a bowl of water for about 30 minutes.
11Preheat the oven to 230 degrees.
12Leg de tomato, 1 ui, jalapenos, in 4 cloves of garlic on a baking tray.
13Roast in the oven for about 20 minutes, until toasted but not burnt.
14Place the roasted vegetables, and the soaked chile pods in a blender or food processor, along with salt and pepper.
16Heat vegetable oil in a large skillet over medium heat.
17Cut the marinated steak into cubes or strips.
18Cook, stirring constantly, until the meat is tender and most of liquid has evaporated.
19Heat the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas can also be reheated in the microwave.
20Arrange two or three tortillas on a plate, and put a generous amount of beef on them.
21Top with a sprinkle of onion flavor and a large spoon the pureed salsa.
22Add as much cheese as you like.
23Garnish with lime wedges and serve.
Ingredients
1360 g steak
80 ml white vinegar
120 ml of soy sauce
4 cloves of garlic, mince
2 limes, squeezed
120 ml olive oil
6 g salt
2 g ground black pepper
2 g ground white pepper
3 g knoflookpoeder
3 g chilipoeder
2 g dried oregano
2 g of ground cumin
2 g paprika
1 white onion, mince
25 g chopped fresh cilantro
1 lime, sap
2 large tomatoes, chopped
2 jalapeno peppers, mince
1 white onion, quartered
4 cloves of garlic, peeled
4 gedroogde chili New Mexico pods
1 g salt and pepper to taste
corn tortilla's
265 g grated Cotija cheese (Optional)
2 limes, cut into wedges
Directions
1Place the steak in a large glass baking dish.
2In a medium bowl, mix the vinegar, soy sauce, 4 cloves of garlic, juice of two limes and olive oil together.
3Season with salt, black pepper, white pepper, garlic powder, chilipoeder, oregano, cumin and paprika.
4Beat until well blended and pour over the steak in the dish.
5Turn the steak once good is well covered in the sauce so the steak with the sauce
7Let marinate for 1 up to 8 hour.
8In a small bowl stir together 1 chopped white onion, cilantro and the juice of 1 lime. Set this aside for later to use as a sauce for the tacos.
9Heat a skillet over medium heat.
10Toast chile pods in the pan for a few minutes, then to a bowl of water for about 30 minutes.
11Preheat the oven to 230 degrees.
12Leg de tomato, 1 ui, jalapenos, in 4 cloves of garlic on a baking tray.
13Roast in the oven for about 20 minutes, until toasted but not burnt.
14Place the roasted vegetables, and the soaked chile pods in a blender or food processor, along with salt and pepper.
16Heat vegetable oil in a large skillet over medium heat.
17Cut the marinated steak into cubes or strips.
18Cook, stirring constantly, until the meat is tender and most of liquid has evaporated.
19Heat the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas can also be reheated in the microwave.
20Arrange two or three tortillas on a plate, and put a generous amount of beef on them.
21Top with a sprinkle of onion flavor and a large spoon the pureed salsa.
22Add as much cheese as you like.
23Garnish with lime wedges and serve.
