Nogales Steak Tacos

Makes 6 servings

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Ingredients:

2 large chuck steaks
(Chuck steaks are usually 3/4 to 1 1/4 inches thick and may weigh 1 1/4 to 2 1/2 lbs. Since there is a fair amount of bone and other waste, allow 10 to 12 ounces of boneless meat per person or 1/2 pound boneless meat per person. So, one steak will feed 2-3 people, depending on appetites.)
6 cloves of garlic chopped fine
3/4 cup orange juice
2 Tablespoons chopped ancho chiles
1 cup chopped cilantro
1 1/2 teaspoon oregano
1 Tablespoon pepper
Salt to taste
1/2 cup vegetable oil

Trim fat off chuck steaks. Mix the above ingredients. Pour it on the steak, toss, cover and refrigerate. The longer it marinates, the more tender the steak will be.

Taco condiments:

6 tomatoes, chopped
1 bunch green onions, thinly sliced
1 head green leafy lettuce, chopped
1 bunch cilantro, chopped
2 small cans chopped green chiles
2 green peppers, thinly sliced
1 pound grated cheese
Salsa
corn tortillas

Fire up the grill. Remove the chuck steaks from marinade. Put the steaks on the grill. Cover, but watch for flare-ups. Cook to your liking, 6-8 minutes per side for medium-rare to medium.

Cut the steak off the bone. Slice thinly against the grain into strips.

Each person can heat their tortilla over the flame.

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