Ingredients
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1 1/2 lbs steak (rib steak,New york 1 - 1 1/4 inches thick)
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6 garlic cloves, mashed with
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1 teaspoon kosher salt, in a mortar and pestle (or a cutting board)
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3/4 cup fresh sour orange juice (from Seville oranges, OR 1/4 c. fresh orange juice plus 1/2 c lime juice.)
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2 tablespoons tequila (I would say it is not optional)
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2 tablespoons ground red chili pepper (Ancho or New Mexico)
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1 cup chopped fresh cilantro
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1 tablespoon chopped fresh oregano or 1 1/2 teaspoons dried oregano
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1 tablespoon fresh coarse ground black pepper
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1/4 cup olive oil or 1/4 cup vegetable oil
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24 corn tortillas (handmade or the freshest you can find)
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1 lb ca monterey jack cheese (mild white cheese) or 1 lb wisconsin muenster cheese, cut into strips 1/4 x 1 x 3 to 4 inches (mild white cheese)
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6 fire roasted peeled and seeded poblano chiles, sliced or 6 canned Ortega green chilies
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guacamole
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salsa, of your choice
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1 large red onion, thinly sliced
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1/4 cup fresh lime juice
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2 teaspoons salt
Instructions
- Mix all marinade ingredients.
- Pierce the steaks all over, on both sides.
- Pour over marinade, cover with plastic wrap and refrigerate over night.
- Lime pickled red onions: Mix all the ingredients and let marinate for at least 3 hours at room temperature.
- Will keep for up to 4 days in the fridge.
- About an hour before grilling the meat remove the steaks from the refrigerator.
- Preheat the oven to 300 degrees.
- Remove meat from marinade and pat dry with paper towels.
- Season lightly with salt and pepper.
- Cook over hot coals with mesquite until done to your liking.
- Set the meat aside and cover loosely with foil to keep warm.
- Briefly heat each tortilla, either over the direct heat of the grill or in a heavy skillet.
- Only enough to make them pliable.
- Place 2 pieces of cheese on each tortilla, fold in half.
- Wrap these (about 6 each) in foil and place in the preheated oven just long enough to barely melt the cheese, approximately 20 minutes.
- To serve, cut the steaks against the grain into strips 3 to 4 inches long and about 1/4" thick.
- Set out the fire roasted chiles, pickled onions, tortilla/cheese setups, guacamole and salsa.
- Fill the tortillas and enjoy.