Nogales Steak Tacos

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 1/2 lbs steak (rib steak,new york 1 - 1 1/4 inches thick)
• 6 garlic cloves, mashed with
• 1 teaspoon kosher salt, in a mortar and pestle (or a cutting board)
• 3/4 cup fresh sour orange juice (from seville oranges, or 1/4 c. fresh orange juice plus 1/2 c lime juice.)
• 2 tablespoons tequila (i would say it is not optional) (optional)
• 2 tablespoons ground red chili pepper (ancho or new mexico)
• 1 cup chopped fresh cilantro
• 1 tablespoon chopped fresh oregano or 1 1/2 teaspoons dried oregano
• 2 teaspoons salt
• 1 tablespoon fresh coarse ground black pepper
• 1/4 cup olive oil or 1/4 cup vegetable oil
• 24 corn tortillas (handmade or the freshest you can find)
• 1 lb queso asadero cheese (mild cheese) or 1 lb ca monterey jack cheese (mild cheese) or 1 lb wisconsin muenster cheese, cut into strips 1/4 x 1 x 3 to 4 inches (mild cheese)
• 6 fire roasted peeled and seeded poblano chiles, sliced or 6 canned ortega green chilies
• guacamole
• salsa, of your choice
• 1 large red onion, thinly sliced
• 1/4 cup fresh lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon chopped fresh oregano or 1/2 teaspoon dried oregano

Recipe

• 1 mix all marinade ingredients.
• 2 pierce the steaks all over, on both sides.
• 3 pour over marinade, cover with plastic wrap and refrigerate over night.
• 4 lime pickled red onions: mix all the ingredients and let marinate for at least 3 hours at room temperature.
• 5 will keep for up to 4 days in the fridge.
• 6 about an hour before grilling the meat remove the steaks from the refrigerator.
• 7 preheat the oven to 300 degrees.
• 8 remove meat from marinade and pat dry with paper towels.
• 9 season lightly with salt and pepper.
• 10 cook over hot coals with mesquite until done to your liking.
• 11 set the meat aside and cover loosely with foil to keep warm.
• 12 briefly heat each tortilla, either over the direct heat of the grill or in a heavy skillet.
• 13 only enough to make them pliable.
• 14 place 2 pieces of cheese on each tortilla, fold in half.
• 15 wrap these (about 6 each) in foil and place in the preheated oven just long enough to barely melt the cheese, approximately 20 minutes.
• 16 to serve, cut the steaks against the grain into strips 3 to 4 inches long and about 1/4" thick.
• 17 set out the fire roasted chiles, pickled onions, tortilla/cheese setups, guacamole and salsa.
• 18 fill the tortillas and enjoy.