1. Mix all the marinade ingredients in a glass, non-metallic bowl or zip lock bag. Add in your beefless strips and coat pieces evenly. Marinate for at least 4 hours or up to 2 days. I prefer the latter as it seriously infuses the "meat" with lots of flavor. If you're making this for non-veg friends go for the gold and marinate for at least a day. They will be amazed.
2. In a hot skillet, over medium-high heat add 1 tablespoon of oil. Carefully add the beefless strips (with or without the onions from the marinade) and cook until slightly charred and browned, about 7-10 minutes, stirring often. Once you get a nice crispy edge, pour a little of the marinade (about 1/3 - 1/2 cup) on the strips to infuse more flavor, and de-glaze the pan. Be sure to allow the marinade to evaporate or you'll lose the crisp edges.
3. Once cooked thoroughly, remove from heat and allow to rest for a few minutes. Finally, chop the strips into bite sized pieces and serve in piping hot tortillas with your favorite toppings.
Toppings I like:
* fresh cilantro, roughly chopped * fresh onions, diced * fresh lime wedges * Tapatio or your favorite hot sauce or salsa * Fresh guacamole (see my recipe)
Source of recipe: This recipe is from my dad. We used to have carne asada BBQ cook outs almost every weekend when I was growing up.