2tablespoonslow-sodium soy sauceor tamari to make it gluten free
1teaspoonground cumin
1teaspoondried Mexican oregano
4mediumgarlic clovespeeled and halved
For the Steak Tacos:
kosher salt
1mediumlimehalved, plus lime wedges, for serving
corn tortillasor flour tortillas, for serving
Real California queso frescofor serving
Instructions
For The Rajas:
Char the Poblano Peppers: Start by charring the peppers. You can roast them directly over the flame of a gas stove set to medium, grill them ona medium-heat grill, place them on a rimmed baking sheet under a hot broiler,or roast them on a traditional comal. Regardless of the method, roast them until the skin is completely charred and blackened. Set the chilis aside and let them stand until they've steamed a bit and are cool enough to handle, about 10 minutes.Use a folded-over paper towel or the back of a butter knife to rub off charred skin (it's okay if you don't get every last bit). Remove the tips and stems of the poblano chilis, then open them up, cut out the light green ribs, and remove all the seeds. Slice the poblanos into strips roughly 1/4-inch thick and 3 inches long (it's okay if they're not all that exact length).
Sauté The Onions: Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the garlic and a pinch of salt and cook, occasionally stirring, until starting to soften, about 2 minutes. Add the onions and cook, occasionally stirring, until onions are golden brown, about 12 minutes.
Finish The Rajas: Add the Mexican oregano and the sliced poblanos, add a pinch of salt, and cook until the peppers are soft and the whole mixture is fragrant, about 3 minutes. To finish, add a splash of liquid (broth or water) and scrape up all the browned bits on the bottom of the pan,then stir to combine it all. Remove from heat, stir in the crema,taste, and add more salt as needed. Serve as a side dish with tostadas, as a taco filling, or combined with cheese in a quesadilla.Note: Some chiles are spicier than others. Add in more crema as needed to tame the spiciness!(The rajas can be made up to 3 days ahead of time - store refrigerated in an airtight container then rewarm when ready to use.)
For The Carne Asada:
Marinate the Carne Asada Meat: Slice the meat crosswise into pieces 6-inches long (this will help them fit better on the grill). Place the meat in a resealable plastic bag or a large nonreactive flat container (stainless steel or glass) and add orange juice, oil, lime juice, soy sauce, garlic, and spices. Turn to coat, and if using a resealable plastic bag, push out all the air and seal it. If using a container, cover itwell and place it in the refrigerator for at least 1 hour and a maximum of 24 hours.
Cook The Carne Asada On A Grill: Remove the meat from the fridge and let it sit at room temperature for at least 15 minutes before grilling. Meanwhile,to cook the carne asada outdoors, heat the grill to high heat (about 425°F). Dip a paper towel in the extra oil, then brush the grill's grates.
Once the grill is hot, remove the meat from the marinade and place it on the grill (the pieces shouldn't be touching and need to be a minimum of 1 inch apart). Cook, undisturbed, for 2 to 4 minutes. Turn the meat and cook on the other side for 2 to 3 minutes for medium rare. Remove the meat to a cutting board, and let it rest for 10 minutes before slicing.
For The Steak Tacos:
Cut the meat against the grain into slices and then into large cubes. Season the cubed steak with salt and a squeeze of one lime. To make the steak tacos, place the cubedmeat in a warmed corn tortilla, then top with the cubed steak, the creamy rajas, and crumbled cheese. Serve, if desired, with additional lime wedges.