Ingredients
-
3
-
1/3
-
1/2
-
4
-
2
-
1/2
-
1
-
1
-
1
-
1
-
-
-
-
-
Directions
Steps
|
1
Done
|
Lay the Flank Steak in a Large Glass Baking Dish. |
|
2
Done
|
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. |
|
3
Done
|
Whisk Until Well Blended, Then Pour Over the Steak in the Dish. |
|
4
Done
|
Turn Over Once to Coat Both Sides. |
|
5
Done
|
Cover With Plastic Wrap, and Marinate For 1 to 8 Hours. |
|
6
Done
|
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. |
|
7
Done
|
Heat a Skillet Over Medium-High Heat. Toast Chilie Pods in the Skillet For a Few Minutes, Then Remove to a Bowl of Water to Soak For About 30 Minutes. Preheat the Oven to 450 Degrees. |
|
8
Done
|
Place the Tomatoes, 1 Onion, Jalapeos, and 4 Cloves of Garlic Onto a Baking Sheet. |
|
9
Done
|
Roast in the Oven For About 20 Minutes, Until Toasted but not Burnt. |
|
10
Done
|
Place the Roasted Vegetables, and Soaked Chilie Pods Into a Blender or Food Processor, Along With Salt and Pepper. Puree Until Smooth. |
