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1
Lay the flank steak in a large glass baking dish.
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2
In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika.
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3
Whisk until well blended, then pour over the steak in the dish.
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4
Turn over once to coat both sides.
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5
Cover with plastic wrap, and marinate for 1 to 8 hours.
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6
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.
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7
Heat a skillet over medium-high heat. Toast chilie 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 degrees.
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8
Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet.
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9
Roast in the oven for about 20 minutes, until toasted but not burnt.
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10
Place the roasted vegetables, and soaked chilie pods into a blender or food processor, along with salt and pepper. Puree until smooth.
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11
Heat vegetable oil in a large skillet over medium-high heat.
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12
Cut the marinated flank steak into cubes or strips.
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13
Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
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14
Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven.
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15
Arrange two or three tortillas on a plate Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa.
