Nogales Steak Tacos

6 cloves of garlic, mashed with 1 tsp kosher salt in a mortar or on a cutting board
3/4 cup fresh sour orange juice (from Seville oranges) OR 1/4 cup fresh oj plus 1/2 cup lime juice.
2 Tbs. tequila
2 Tbs. ground chiles (ancho or New Mexico)
1 cup chopped fresh cilantro
1 Tbs. chopped fresh oregano or 1 1/2 tsp. dried
2 tsp. salt
1 Tbs. coarsely ground black pepper
1/4 cup olive or vegetable oil

Two 3/4- to 1-inch-thick chuck steaks, cut closest to the prime rib, OR two 1- to 1 1/4- inch rib steaks (each about 1 1/2 lb), OR tri-tip OR flank steak
Salt and pepper to taste

Mix all marinade ingredients. Pierce the steaks all over, on both sides. Pour over marinade, cover with plastic wrap and refrigerate overnight.

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 or brick, cut into strips 1/4" x 1" x 3-4"
6 fire roasted poblano chiles, sliced, OR equivalent canned Ortega green chiles.

1 cup Lime-Pickled Red Onions (recipe follows)
Salsas of your choice

Lime-Pickled Red Onions:
1 large red onion, thinly sliced
1/4 cup fresh lime juice
1 Tbs. olive oil
1/2 tsp. salt
2 Tbs. chopped fresh cilantro
1 tsp. chopped fresh oregano or 1/2 tsp. dried

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 remove the steaks from the refrigerator. Heat 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. Put 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 inch thick. Set out the fire roasted chiles, pickled onions, tortilla/cheese setups, guacamole and salsa. Fill the tortillas and enjoy.

Serves 6 to 8

Source of recipe: The Complete Meat Cookbook, by Bruce Aidells