Carne Asada Tacos or Al Pastor Tacos

Ingredients

• 0.5 onion , chopped
• 2 cloves garlic
• 2 teaspoons chopped fresh parsley
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon anise seed
• 1 teaspoon ground black pepper
• 0.5 teaspoons ground cumin
• 0.5 teaspoons dried sage
• 0.25 teaspoons ground thyme
• 2 bays leaves
• 5 whole cloves
• 0.5 cups soy sauce
• 1 cup cider vinegar
• 1 orange , juiced
• 1 lime , juiced
• 2 pounds flank steak
• 1 onion , chopped
• 2 tomatoes , chopped
• 0.25 cans chipotle peppers in adobo sauce , 7 ounce
• 3 cloves garlic
• 1 tablespoon water , or as needed
• 24 corns tortillas , 5 inch
• 0.5 onion , chopped
• 0.5 bunches cilantro , chopped
• 1 bunch radishes , halved

Instructions

1. 1

   Place 1/2 chopped onion, 2 cloves garlic, parsley, oregano, paprika, anise seed, black pepper, cumin, sage, thyme, bay leaves, cloves, soy sauce, vinegar, orange juice, and lime juice in a blender; pulse until a very well-blended paste is achieved, scraping down sides as needed, 3 to 5 minutes. Spread paste on both sides of the flank steak. Wrap steak in plastic and refrigerate at least 6 hours to overnight.

2. 2

   Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove excess marinade from flank steak.

3. 3

   Grill steak until it begins to firm and is hot and slightly pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Chop steak into small pieces and transfer to a platter; cover and keep warm until ready to serve.

4. 4

   Place 1 chopped onion, tomatoes, chipotle peppers, and 3 cloves garlic in a blend; pulse until desired consistency. Add water if the salsa becomes too thick. Transfer salsa to a bowl.

5. 5

   Heat tortillas on a microwave safe plate until warm, about 1 minute.

6. 6

   Serve beef over stacks of two corn tortillas with salsa and sprinkle with remaining 1/2 chopped onion, radishes, and cilantro.