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Ingredients
  • One 1 ½-pound flank steak, pounded thin
  • 2 teaspoons dried oregano
  • Salt and freshly ground black pepper
  • 4 cups chicken stock
  • 2 Idaho potatoes, diced
  • 1 small jar jalapenos
  • 1 large onion, chopped
  • 1 can whole chopped tomatoes
  • Flour tortillas, for serving
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