Santa Fe Carnitas

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? the beef in two batches, tossing almost constantly, until browned well, about 2 minutes per batch. Transfer the beef pieces to a plate as they brown. Reduce the heat to medium and add the onion and chiles to the skillet. Cook until softened, stirring almost constantly. Return the beef to the skillet and toss with the vegetables.

Using tongs, lift about one-quarter of the beef mixture from the skillet, allowing any excess juices to drip back into the skillet, and fill a tortilla. Repeat with the remaining beef mixture and tortillas. For stand-up eating, bunch aluminum foil around the tortillas. Serve immediately, topped with salsa.

Salsa
2 medium tomatoes, diced
1 small onion, chopped
2 to 6 fresh jalape?os, minced
2 tablespoons minced fresh cilantro
2 garlic cloves, minced

Combine all ingredients in a bowl. Refrigerate until ready to serve.