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MARIO BATALI Carne Asada Tacos

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2 tablespoons extra-virgin olive oil
1 medium yellow onion (coarsely chopped)
2 medium Poblano peppers (cored, seeded and cut into thin strips)
4 cloves garlic (coarsely chopped)
1 tablespoon ancho chili powder
1 teaspoon ground cumin
6 whole peeled San Marzano tomates (canned, drained and crushed)
1 teaspoon salt (plus more to taste)
1 1/2 pounds flank steak
1/2 bunch cilantro (leaves)
4 tomatoes (core removed, diced)
1 medium red onion (finely chopped)
1/2 bunch cilantro (leaves)
1 jalapeno (finely chopped)
1/4 cup lime juice (about 2 to 3 limes)
8 to 12 soft corn tortillas
3 limes (cut into wedges, to serve)
Kosher salt and freshly ground black pepper (to taste)

Place a skillet, preferably cast iron, over medium-high heat. Add the olive oil and when it gets hot, add the yellow onion and peppers and cook until they soften, about 8 minutes. Add the garlic, chili powder, and cumin and cook 1 minute more. Add the plum tomatoes and salt, reduce the heat to medium-low, and cook for 5 minutes more. Remove half of the mixture to a bowl and set aside to cool.
Place the flank steaks in a sealable plastic freezer bag and add half of the cooled poblano mixture, making sure they are completely coated. Keep refrigerated, or in a cold ice chest if grilling outside, for up to 72 hours.
When you???re ready to grill them, salt the steaks and grill them over medium-high heat, turning once, until they are a deep, rich brown on both sides and medium-done in the center, about 9 minutes. Transfer the steaks to a cutting board and let rest.
Transfer the reserved, cooled poblano mixture to a blender or food processor fitted with the metal blade and pulse until just smooth. Add water if needed to thin out mixture.
Cut the steaks into ??-inch slices. Return skillet to medium heat to heat through remaining chunky poblano mixture. Add the steak and cilantro and toss to warm through. Put a few slices in a warmed tortilla (can be heated on a warm area of grill) and add a heaping tablespoon of Pico de Gallo. Squeeze some lime over the meat and then add a tablespoon of the pureed sauce. Repeat to make 8 tacos. Eat and smile.
For the Pico de Gallo: Meanwhile, in a medium bowl, mix together the chopped tomatoes, red onion, cilantro, jalapeno and lime juice.
Tip: Use your favorite steak, such as skirt steak, as a substitute!

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