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Nogales Steak Tacos




Source of Recipe


Bruce Aidells


List of Ingredients




1 1/2 lbs steak (rib steak,New york 1 - 1 1/4 inches thick)

Marinade:
6 cloves garlic, mashed with
1 teaspoon kosher salt, in a mortar and pestle or on 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 vegetable oil

Additional ingredients:
24 corn tortillas (handmade or the freshest you can find)
1 lb mild white cheese, such as,queso asadero,ca monterey jack,or wisconsin muenster,cut into strips 1/4 x 1 x 3 to 4 inches
6 fire roasted peeled and seeded poblano chiles, sliced or canned ortega green chilies

Garnishes:
guacamole
salsa, of your choice

Lime Pickled Red Onions:
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



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 temp.
Will keep for up to 4 days in the fridge.
About an hour before grilling the meat remove the steaks from the refigerator.
Preheat the oven to 300 degrees.
Remove meat from marinade and pat dry with paper towels.
Season lightly with s& p.
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.