6 garlic clove, mashed
1 teaspoon kosher salt,
3/4 cup fresh sour orange juice, OR 1/4 c. fresh orange juice plus 1/2 c lime juice.)
2 tablespoons tequila
2 tablespoons ground red chili pepper
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
24 corn tortilla (handmade or the freshest you can find)
1 lb queso asadero cheese or ca monterey jack cheese or wisconsin muenster cheese,
cut into strips 1/4 x 1 x 3 to 4 inches (mild white cheese)
6 fire roasted peeled and seeded poblano Chile,sliced or canned Ortega green chili guacamole
salsa, of your choice.
Lime Pickled Red Onion
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
Lime pickled red onions: Mix all the ingredients and let marinate for at least 3 hours at room temperature.Will keep for up to 4 days in the fridge.About an hour before grilling the meat remove the steaks from the refrigerator.
Preheat the oven to 300 degrees.Remove meat from marinade and pat dry with paper towels.Season lightly with salt and pepper.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.