Steak, Chicken And Vegetable Tacos

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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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