Santa Fe Carnitas
- 1 (1 1/2 pound) boneless sirloin or top round steak, cut across the grain into 1/8-inch strips
- 6 tablespoons vegetable oil
- 6 tablespoons soy sauce
- 2 tablespoons dried Mexican oregano
- 4 garlic cloves, minced
Fried Meat and Vegetables
- 1 tablespoon vegetable oil
- 1 large onion, sliced thin
- 5 fresh green New Mexico or Anaheim chiles, sliced into very thin rounds
- 4 (8-inch) flour tortillas, warmed
- 2 medium tomatoes, diced
- 1 small onion, chopped
- 2 to 6 fresh jalapenos, minced
- 2 tablespoons minced fresh cilantro
- 2 garlic cloves, minced
- Marinade: The night before you plan to cook the meat, place it in a shallow non-reactive
- Combine the marinade ingredients in a bowl and pour the marinade over the meat.
- Refrigerate, covered, for at least 12 hours. It is best to marinate it 24 hours.
- Fried Meat and Vegetables: Drain the meat and discard the marinade.
- In a large, heavy skillet, warm the oil over high heat until it just begins to
smoke. Sauté the beef in two batches, tossing almost constantly, until browned well,
about 2 minutes per batch.
- Transfer the beef pieces to a plate as they brown. Reduce the heat to medium
and add the onion and chiles to the skillet. Cook until softened, stirring almost
- Return the beef to the skillet and toss with the vegetables.
- Using tongs, lift about one-quarter of the beef mixture from the skillet, allowing
any excess juices to drip back into the skillet, and fill a tortilla.
- Repeat with the remaining beef mixture and tortillas. For stand-up eating, bunch
aluminum foil around the tortillas.
- Serve immediately, topped with salsa.
- Salsa: Combine all ingredients in a bowl. Refrigerate until ready to serve.