Meat: * 2-3 pounds asada either already chopped or whole * 1/3 cup white vinegar * 1/2 cup soy sauce * 4 cloves garlic, minced * 2 limes, juiced * 1/2 cup olive oil * 1 teaspoon salt, white and black pepper * 1 tbs garlic powder, chili powder, dried oregano (Mexican is the best flavor), ground cumin and paprika Relish: * 1 white onion, chopped * 1 cup chopped fresh cilantro * 1 lime, juiced Chile Sauce: * 3 large tomatoes, chopped in half * 2 jalapeno peppers, chopped in half and seeded if you don't like too much heat. * 1 white onion, quartered * 4 cloves garlic, peeled * 4 dried New Mexico chile pods * 1 pinch salt and pepper to taste * 1 package corn tortillas * 2 cups grated cotija cheese (optional but is GREAT!) * 3 limes, cut into wedges

Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, minced garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended.Pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.

In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.

Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450.

Place the tomatoes, quartered onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.Season to taste with what you prefer.

Heat olive oil in a large skillet over medium-high heat. Cut the marinated asada into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.If you don't want to cook it, use the grill and grill just about 3 minutes on each side or to your liking. Let it rest for about 5 minutes then slice up.

Warm the tortillas in a microwave or in a skillet for a few minutes. Build your taco and enjoy!