• 3 pounds of flank seed
  • 4 cloves of minced garlic
  • 1/3 cup of white vinegar
  • ½ cup of soy sauce
  • 2 juiced lime
  • ½ cup of olive oil
  • 1 teaspoon of ground pepper
  • 1 teaspoon of paprika
  • 1 teaspoon of chili powder
  • 1 teaspoon of garlic powder
  • 1 teaspoon of dried oregano
  • 1 chopped white onion
  • 1 teaspoon of ground white pepper
  • 1 teaspoon of ground cumin
  • 1 teaspoon salt
  • ½ cup chopped cilantro
  • 1 lime juice
  • 2 chopped tomatoes
  • 2 chopped jalapeno peppers
  • 2 cups of grated cotija cheese (optional)
  • 4 dried New Mexico chile pods
  • 1 quartered white onion
  • 1 package of ground tortillas
  • 2 limes cut in wedges
  • 4 cloves of garlic


  1. Take a large baking dish and lay the flank steak. Now, take a bowl and add soy sauce, vinegar, 4 cloves of garlic, olive oil, and juices of two limes and whisk it together. Put in salt and pepper, both black and white to taste along with oregano, chili powder, paprika, and cumin. Whisk till it has incorporated and then pour it over the steak in the baking dish. Turn over the steak and coat it on the other side. Cover it with the help of a plastic wrap and marinade this for at least 1 hour. Best is to marinade for 8 hours.
  2. Take another bowl, stir in one chopped white onion, juice of one lime, and cilantro. Keep it aside for using it as a relish for the tacos. Place a skillet on medium to high heat. Put the chilies in the skillet and toast it for few minutes. Thereafter, put it in a bowl of water and allow it to soak for thirty minutes. Preheat your oven to 450 degrees Fahrenheit. Put the onion, jalapenos, tomatoes, and 4 cloves of garlic on a baking sheet. Roast them in the oven until it has toasted or for 20 minutes. Put the roasted veggies and the soaked chile in a food processor or a blender. Add salt and pepper. Blend till it forms a smooth puree.

  1. Take a large skillet and heat vegetable oil at medium-high heat. Take the marinated flank set and cut it in strips or cubes. Keep cooking while stirring constantly till the meat has cooked properly and maximum liquid has evaporated. Warm up the tortillas in a hot skillet for one minute on each of the side for making them pliable. You can also warm them up in the microwave oven. Place 1-2 tortillas on the plate and put a generous amount of beef on it. Top it up with the onion relish and spoonful of salsa puree. Now, add as much cheese as you want. Garnish using lime wedges.


  • You can use aluminum foil for keeping the food moist and cook the meat evenly.