Steak Chicken And Vegetable Tacos

Ingredients

• 2 ounces pressed tamarind from a pound block, cut into 3/4-inch pieces
• 3/4 cup hot water
• 4 unpeeled garlic cloves
• 3 scallions, chopped
• 1 1/2 teaspoons thyme leaves
• 1 tablespoon pure ancho chile powder
• 2 tablespoons extra-virgin olive oil
• 3/4 cup Coca-Cola
• Salt and freshly ground pepper
• 1 1/2 pounds skirt steak, cut into 4-inch lengths
• 1/2 cup extra-virgin olive oil
• 2 garlic cloves, minced
• 1 serrano chile, thinly sliced
• 2 medium zucchini, thinly sliced lengthwise
• 2 chayote—peeled, halved lengthwise, pitted and thinly sliced crosswise
• 2 large carrots, thinly sliced on a sharp angle
• 1 fennel bulb—trimmed, cored and thinly sliced
• 4 skinless, boneless chicken breast halves, butterflied
• 36 corn tortillas, warmed
• Salsa Verde and Pico de Gallo, cilantro sprigs and sour cream, for serving

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