Mexican Flank Steak with Mock Tamales

Soak the ancho chiles in hot water to soften, then puree in a blender along with the chipotle chiles adding soaking liquid as needed. Strain and re turn to the blender. Add the oregano and garlic and puree. Pour the marinade over the steak and marinde overnight. Grill it as desired but be careful, if you over-cook it, it will get like shoe-leather. Let rest for 10-15 minutes then slice thinly downward at a 45-degree angle across the grain. Serve with taco shells or tortilla wrapers and any desired toppings.

NOTE: You can use any dried chiles you like depending on your taste. Chipotles and be increased or decreased as desired.