Carne Asada Tacos - Cinco de Mayo
2 1/2 chile de arbol peppers
2 garlic cloves
1/2 teaspoon pepper
1/2 teaspoon salt
1/3 cup olive oil
1 tablespoon freshly squeezed lime juice
1 tablespoon vinegar
1 teaspoon dried oregano
1/2 teaspoon chile powder
1/2 teaspoon sugar
1 pound rib-eye steak
12 small corn tortillas
Combine all ingredients except steak and tortillas in a blender. Puree to the consistency of a marinade, and marinate the steak overnight.
Grill the steak and cut into thin strips. Put steak strips into tortillas that have been warmed on the grill. Garnish with pico de gallo, if desired.
Makes 4 servings (3 tacos each).
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