Authentic Baja Mexican Steak Tacos
In a large bowl add diced flank steak
Add ancho chile powder, ground cumin and kosher salt.
Let sit for two minutes.
Next, fold in ground black pepper and garlic powder.
Add corn oil, fold until completely incorporated, cover and refrigerate for 30 minutes.
Open one 12 oz. can of crushed tomatoes, drain excess liquid and place in large bowl
Fold in ground white pepper, white vinegar and Kosher salt.
Next mince one clove garlic and lime juice.
Whisk all together for two minutes and refrigerate.
In a large saute pan on medium heat add corn oil
After two minutes place two corn tortillas and cook for two minutes
Flip over and repeat.
Remove from pan and cover with a damp paper towel, set aside.
Assemble tacos and top with cilantro
Wedge three limes to make 12 wedges.
Add Taqueria Sauce as desired.