What's New

Recipe Repost-Carne Asada Tacos

Posted on June 25th, 2015 | Posted in Grilling, Main Course, Recipes

This is one of my favorite recipes to make when entertaining. Very simple and absolutely delicious. Also, the leftover carne asada is so versatile! I made this for Father’s Day this year.

Original recipe posted on June 20th, 2013.

Carne Asada Tacos

Carne Asada Tacos_Hometown Provisions

Yield 4-6 Servings
Ingredients
2 pounds flank (222007F, 15#) or skirt steak (222032, 70#)
Olive oil (992055, 3LTR)
Kosher salt and freshly ground black pepper (CQS030, 3#, Diamond Crystal/CQP071, 1QT)

Marinade
4 garlic cloves, minced (03016, 5#)
1 jalapeño chile pepper, seeded and minced (00814, 10#)
1 teaspoon ground cumin (CQC094, QT)
1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems) (05329, 1#)
Kosher salt and freshly ground black pepper (CQS030, 3#, Diamond Crystal/CQP071, 1QT)
2 limes, juiced (00588, 12CT)
2 tablespoons white vinegar (991956, 4/GAL, Oasis)
1/2 teaspoon sugar (991842, 50#, Golden Barrel)
1/2 cup olive oil (992055, 3LTR)

Serving
6″ flour (559360, 24DOZ, Abuelita) or corn tortillas (559553, 12/60CT, Mission)
avacodos (01159, 12CT, Haas)
pico de gallo

Method
Lay the flank steak in a large non-reactive bowl, gallon sealable bag or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.

Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.

Serve with warm tortillas (flour or corn), avocado and pico de gallo. Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high.

Recipe from simplyrecipes.com

Leave a Reply