Carne Asada Tacos
Try this Carne Asada Tacos recipe, or contribute your own. "Mexican" and "Beef" are two of the tags cooks chose for Carne Asada Tacos."These were perfect! I have tried countless recipes over the past few months and this one is the winner hands down. It tastes just like the tacos I used to get at my favorite little taco spots around town. I did omit some of the oil because my meat was already chopped up and I didn't make the salsa because I prefer pico de gallo." - Kimemeki
Yield: 4 Servings Ready in 45 minutes
45 people trying soon
|3 pounds flank steak|
|1/3 cupwhite vinegar|
|1/2 cupsoy sauce|
|4 cloves garlic; minced|
|2 limes, juiced|
|1/2 cupolive oil|
|1 teaspoonground black pepper|
|1 teaspoonground white pepper|
|1 teaspoongarlic powder|
|1 teaspoonchili powder|
|1 teaspoondried oregano|
|1 teaspoonground cumin|
|1 white onion; chopped|
|1/2 cupchopped fresh cilantro|
|1 lime, juiced|
|2 largetomatoes; chopped|
|2 jalapeno peppers; chopped|
|1 white onion; quartered|
|4 cloves garlic; peeled|
|4 dried New Mexico chile pods|
|1 pinchsalt and pepper to taste|
|1 (32 oz) package corn tortillas|
|2 cupsgrated cotija cheese; (optional)|
|2 limes, cut into wedges|
Carne Asada Tacos Preparation
1. Lay the flank steak in a large glass baking dish.
2. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika.
3. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.
4. In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.
5. Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes.
6. Preheat the oven to 450? F. Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt.
7. Place the roasted vegetables and soaked chile pods into a blender or food processor along with salt and pepper. Pur?e until smooth.
8. Cut the marinated flank steak into cubes or strips.
9. Heat vegetable oil in a large skillet over medium-high heat. Cook steak meat, stirring constantly, until it is cooked through and most of the liquid has evaporated.
10. Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven.
11. Arrange two or three tortillas on a plate and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pur?ed salsa. Add as much cheese as you like. Garnish with lime wedges and serve.
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