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Mix together the ingredients for the carne asada marinade.
Coat the flank steak with the marinade, top with sliced oranges and onion. Cover and refrigerate for at least 4 hours to overnight.
Remove the oranges, onion, and excess marinade. Grill the meat to desired temperature: Rare: 115℉ -120℉ Medium Rare: 120℉ – 125℉ Medium: 130℉-135℉ Well Done: 140℉ – 145℉.
Remove the meat from the grill. Cover and let rest for 10 minutes before slicing. Chop meat into small 1/4 inch cubes.
Layer the corn tortillas and fill with chopped meat. Top with diced onion and cilantro and crumbled queso fresco.