NOTE: To save time I omitted the extra fixings.  Tastes great with just the cotija cheese, thanks to the marinated meat.

Original Recipe Yield 16 servings

RECIPE:

Ingredients

• 3 pounds flank steak
• 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
• 1 teaspoon ground black pepper
• 1 teaspoon ground white pepper
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 white onion, chopped
• 1/2 cup chopped fresh cilantro
• 1 lime, juiced
• 2 large tomatoes, chopped
• 2 jalapeno peppers, chopped
• 1 white onion, quartered
• 4 cloves garlic, peeled
• 4 dried New Mexico chile pods
• 1 pinch salt and pepper to taste
• 1 (32 ounce) package corn tortillas
• 2 cups grated cotija cheese (optional)
• 2 limes, cut into wedges

Directions

1. Lay the flank steak in a large glass baking dish. 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. Whisk until well blended, then 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.
2. 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.
3. 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 degrees F (230 degrees C).
4. Place the tomatoes, 1 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.
5. Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
6. 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. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.

Nutritional Information 

Amount Per Serving Calories: 369 | Total Fat: 19.7g | Cholesterol: 44mg

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I wanted to do a jungle theme in the room and showcase both my photography and the painting skills of my husband Neal. My goal was to decorate with animals and prints that were not too trendy or “babyish” and could transcend the first few years of Logan’s life. The color palette was sage green, chocolate and white with subtle animal prints.

ART
In 2003, I backpacked alone through Central America, South America and Africa. While in Botswana and Tanzania, I took several photos of animals and their babies – elephants, cheetahs, monkeys, lions etc. I used that photography on two of the walls. For the third wall, Neal painted a mural of a tree. Originally, we wanted to do a jungle tree but opted for a birch that would not only match the colors of the room, but be like the tree that sits in our front yard. When we lived in San Francisco, we always enjoyed seeing the famous “wild parrots of Telegraph Hill.” The parrots are native to Ecuador, which is where Neal is from and lived until he was 5. These parrots became part of our history together and we decided to include two that would watch over Logan while in his crib.

ACCENTS
I searched far and wide for the bedding in the crib – a contemporary style in white and chocolate wood from Pottery Barn. I found a website, www.carouseldesigns.com, which allowed me to customize the style. I designed the prints on the bumper to include chocolate minky dot and sage green leopard patterns. I used the brown/green/white stripe fabric for the bows and fitted sheet. I interchange the fitted sheet with a simple leaf design from Carters. I also ordered extra leopard fabric to make accent pillows and line the curtains for the closet, which I pimped out in chocolate brown and white wood using Closet World. The mobile above the changing table rotates African animals made of bamboo that I bought from Giggle. The rug anchors the room in a brown and white zebra stripe from West Elm. I installed recessed lighting and white ceiling fan, both with controls in order to mange the amount of light and air in the room.