Santa Fe Carnitas Recipe

1 (1 1/2 pound) boneless sirloin or top round
    steak, cut across the grain into 1/8-inch strips

Marinade
6 tablespoons vegetable oil
6 tablespoons soy sauce
2 tablespoons dried Mexican oregano
4 garlic cloves, minced

The night before you plan to cook the meat, place it in a shallow non-reactive dish. Combine the marinade ingredients in a bowl and pour the marinade over the meat. Refrigerate, covered, for at least 12 hours. It is best to marinate it 24 hours.

Fried Meat and Vegetables
1 tablespoon vegetable oil
1 large onion, sliced thin
5 fresh green New Mexico or
    Anaheim chiles, sliced into
    very thin rounds
4 (8-inch) flour tortillas, warmed

Drain the meat and discard the marinade. In a large, heavy skillet, warm the oil over high heat until it just begins to smoke. Saut