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Ingredients

STEAK

1. 2ounces pressed tamarind from a pound block, cut into 3/4-inch pieces
2. 3/4 cup hot water
3. 4unpeeled garlic cloves
4. 3scallions, chopped
5. 1 1/2teaspoons thyme leaves
6. 1tablespoon pure ancho chile powder
7. 2tablespoons extra-virgin olive oil
8. 3/4 cup Coca-Cola
9. Salt and freshly ground pepper
10. 1 1/2pounds skirt steak, cut into 4-inch lengths

VEGETABLES AND CHICKEN

1. 1/2cup extra-virgin olive oil
2. 2garlic cloves, minced
3. 1serrano chile, thinly sliced
4. 2medium zucchini, thinly sliced lengthwise
5. 2chayote—peeled, halved lengthwise, pitted and thinly sliced crosswise
6. 2large carrots, thinly sliced on a sharp angle
7. 1fennel bulb—trimmed, cored and thinly sliced
8. Salt and freshly ground pepper
9. 4skinless, boneless chicken breast halves, butterflied
10. 36corn tortillas, warmed
11. Salsa Verde and Pico de Gallo, cilantro sprigs and sour cream, for serving

Description

Food & Wine