Directions

1. Slice ranchera or flap meat across the grain into 1/2-inch-wide strips. If using flank or skirt steak, first slice it very thinly and then cut it into 1/2-inch-widestrips. Put the meat into a skillet with just enough water to cover. Sprinkle with the 1 teaspoon salt. Bring to a boil, then decrease the heat to medium-low and cook for about 6 minutes. Add the onion and two of the minced garlic cloves. Add water as necessary to keep the meat and onion barely covered. Continue to simmer until the meat is very tender, about 20 minutes.

2. Meanwhile, put the chiles in a saucepan and add water to about half full. Bring to a boil and cook until the chiles are very tender, 10 to 15 minutes. Add hot water as necessary to keep the water level about the same. Remove the chiles to a cutting board, reserving the water. Set aside

3. When the meat is very tender, continue to cook, allowing the water to evaporate. When the water is almost gone, remove the meat to a small platter and cover to keep warm or place in a warm oven until serving time.

4. Cut the chiles in half lengthwise and then in thirds, discarding the stems, and puree in the blender or food processor with the remaining minced garlic. The chiles are likely to have retained enough water from boiling to make a creamy sauce, although you may need to add a small amount of there served chile water. Add the 1/4 teaspoon salt to taste. Spoon the sauce into a small serving bowl.

5. Heat the tortillas, one at a time, in a small skillet over high heat. Heat each one for a few seconds, flip it over, and heat the other side. Stack the heatedtortillas on a plate or in a cloth-lined basket.