3 pounds Carne Asada or round steak, tenderized and sliced very thin 1/3 cup Mexican lime juice 1 Large white onion, thinly sliced 3 tbsp Garlic powder 1 dozen Corn or flour tortillas 3 Avocados ½ cup Milk 12 Gueritos (yellow) chiles, sprinkled with vinegar and baked or roasted on the grill until soft and slightly browned 1 cup Sour cream 1 jar Sliced olives 2 cups Chihuahua or Jack cheese, grated 1 White onion, diced 1 bunch Fresh cilantro, stems removed and diced ½ cabbage Shredded 1 bunch Radishes 1 cup Herdez Salsa Casera 1 cup Embasa Salsa Verde
Okay. Imagine this if you will—you're walking down the street in Tijuana, Rosarito, Ensenada—or anywhere south of the border. You smell that distinctive aroma that tells you someone nearby is barbecuing steak. Your olfactories are instantly electrified, your mouth waters and you turn your head to see where the wondrous smell is coming from. You move in for a closer look. They're scarfing plates full of tacos. The lady behind the counter tosses a few slabs of carne asada onto a grill behind the counter, cooks them, removes the meat to a wooden board and quickly chops it into tiny pieces with a meat cleaver. Meanwhile, she's heated up corn tortillas and she heaps grilled meat on top of each tortilla. She hands a plate to him and motions for him to add cilantro, roasted chiles, cheese, onions, tomatoes, any of several types of salsa, cabbage, huge radishes and sour cream sauce to his tacos.