For the beef: Mix the garlic, garam masala, salt, and pepper with enough oil to make a paste. Rub the paste all over beef and marinate for 1 hour. Preheat a grill or grill pan and preheat the oven to 450 degrees F.

Sear the meat on the grill, sear all sides. Transfer the meat to a roasting pan and finish in the oven until, a thermometer reads an internal temperature of 145 degrees F for medium. Allow the beef to rest before slicing.

For the tomato sauce: Meanwhile, in a large pot, heat 1 tablespoon canola oil until shimmering. Add the garlic and ginger and cook until fragrant, about 30 seconds. Add the garam masala, cooking another 30 seconds, then add the tomato puree, brown sugar, vinegar, and Worcestershire. Season the mixture with salt, and pepper, to taste. Add water and simmer 20 minutes, or until the flavors deepen and the sauce thickens.

For the rice: Wash the rice in 4 changes of water, until the water is relatively clear. Soak the rice for 30 minutes, and then drain.

In large pot, add 2 tablespoons oil and warm over medium heat until oil shimmers. Add the caraway seeds and toast for 1 minute. Add the onions, sauteing until golden brown. Drain the rice. Add to pot and toast, stirring every now and then, until the grains are separate and glistening with oil. Add the water, season with salt and pepper, and bring to a boil, then lower the heat and simmer, covered, until cooked, about 15 minutes.

Warm the tortillas over an open flame or in a pan. Slice the beef into thin slices. Construct the tacos with a little rice, some meat, some sauce, a sprig of fresh cilantro, and 2 slices of jalapeno.