Recipe Redo- Taqueria Style Tacos - Carne Asada

Who doesn't love TACO's! I could eat Mexican food every single day. We have this resturaunt we we like to go to because they put this amazing, creaming, mushroom/pepper sauce on top. It is possibly my favorite. Having a margarita along with it makes it even better!

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• 3 pounds flank steak- Eye of round steak
• 1/3 cup white vinegar- 1/4 cup
• 1/2 cup soy sauce- 1/3 cup
• 4 cloves garlic, minced
• 2 limes, juiced
• 1/2 cup olive oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground white pepper
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon paprika
•  
• 1 white onion, chopped
• 1/2 cup chopped fresh cilantro
• 1 lime, juiced
•  
• 2 large tomatoes, chopped -
• 2 jalapeno peppers, chopped- Had jalapenos that are sliced up in a jar already so I used those instead.
• 1 white onion, quartered
• 4 cloves garlic, peeled
• 4 dried New Mexico chile pods- Did not use
• 1 pinch salt and pepper to taste
•  
• 1 (32 ounce) package corn tortillas- Flour tortillas
• 2 cups grated cotija cheese (optional)- Did not use
• 2 limes, cut into wedges- Didn't have any, but I am sure it would be great

Directions

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.I marinated for 24 hours.
2. 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. Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. <---Did not do.  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. 15 minutes. 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. I cut them into very fine cubes.
6. Warm the tortillas in a skillet for about a minute on each side to make them pliable. Used microwave. 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. <---- Did not add these.