Arrachera Taco

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Recipe courtesy of chef Edgar Gutierrez of Tres Carnales Taqueria restaurant.

Preparation time:
Cooking time: 26 minutes
Yield: 10-12

Combine all the ingredients for the marinade in a large bowl and whisk together until combined.

Place the full piece of flank steak in the marinade and cover with plastic wrap. Place in refrigerator for minimum 4 hours, or maximum 24 hours.
Place flank steak on a hot grill or BBQ and cook for approximately 7-8 minutes on each side on medium-low heat.
Once cooked, remove from heat and let sit for 15 minutes.
Slice the steak into ½-inch thick strips. Chop the strips into cubes.
Place the meat in a frying pan or flat grill on medium-high heat, and fry with 1-2 tablespoons vegetable oil. Mix constantly until the meat gets crispy edges and caramelizes, approximately 5 to 10 minutes.

To assemble tacos, lightly toast your corn tortillas on a flat grill or in a large frying pan with 1 tablespoon of vegetable oil.
Stack two tortillas on a plate and spoon on a heaping mound of your flank steak.
Top with a tablespoonful Salsa Roja, and garnish with white onions, cilantro, and wedge of lime.
Note: To turn this into a Tres Carnales quesadilla, fold your tortilla in half and stuff with a white cheese like Gouda, mozzarella, or Oaxaca cheese.