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1
The night before you plan to cook the meat, place it in a shallow, nonreactive dish.
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2
Combine the marinade ingredients in a bowl and pour the marinade over the meat.
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3
Refrigerate, covered, for at least 12 hours and preferably
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4
Prepare the salsa by combining all the ingredients in a bowl.
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5
Refrigerate until ready to serve.
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6
Drain the meat and discard the marinade.
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7
In a large, heavy skillet or wok, warm the oil over high heat until it just begins to smoke.
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8
Saute the beef in two batches, tossing almost constantly, until browned well, about 2 minutes per batch.
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9
Transfer the beef pieces to a plate as they brown.
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10
Reduce the heat to medium and add the onion and chiles to the skillet.
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11
Cook until softened, stirring almost constantly.
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12
Return the beef to the skillet and toss with the vegetables.
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13
Using tongs, lift about one-quarter of the beef mixture from the skillet, allowing any excess juices to drip back into the skillet, and fill a tortilla.
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14
Repeat with the remaining beef mixture and tortillas.
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15
For stand-up eating, Roque bunches aluminum foil around the tortillas.
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16
Serve immediately, topped with salsa.
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17
Regional Variations: Roque Garcias carnitas bear a resemblance to a venerable northern Mexico dish called cortadillo, which is also sold in street stands, partially as a hangover cure.
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18
The beef usually isnt marinated, and its likely to be cooked in lard, but the rest of the preparation and ingredients are similar except for the addition of tomatoes.
